NC safe plates- Module 1 – 6
(Answered) 2025/2026. 100% Verified.
Person In Charge (PIC)
The individual present at a food establishment who is responsible for the operation at the time of an
inspection.
Foodborne disease outbreak
two or more cases of a similar illness as a result of eating a common food
Foodborne illness/disease
Illness caused by consumption of contaminated food
Active Management Center
The responsibility of providing safe food for the consumer by developing and implementing food
safety management systems to prevent, eliminate, or reduce the occurance of foodborne illness risk
factors.
Food establishment
An operation that stores, prepares, packages, serves, vends food directly to the consumer or
otherwise provides food for human consumption such as a satellite or catered feeding location.
Contamination
Presence of any harmful or objectionable substance or object in food.
Vehicles of contamination
Items that carry hazards(physical, chemical or biological) onto or into food
Case
an instance of a person becoming ill from food (can be suspected or confirmed)
Food
Anything edible that people consume including water and ice
Hazard
Anything that could cause harm to consumers. There are 3 general categories; physical, chemical,
and biological.
Reasonable Care
Management's responsibility to take all reasonable precautions and care to avoid committing a
violation of FAD Model Food Code.
Food Safety
Safeguarding or protection of food from anything that could harm consumer's health.
, Calibration
Ensuring a temperature measuring device has an accurate reading by testing against a known
temperature.
There are 48 _________ illnesses reported each year.
million
Cross contamination
Transfer of a hazard from one food item to another.
Number of deaths each year due to food borne illnesses.
3,000
Temperature Danger Zone
Range in temperature where pathogens grow most rapidly. 41 degrees to 135 degrees
FIFO (First In First Out)
Storage of products that need to be used first in front and later in the back.
Foot Candles
Unit of illumination, equivalent to the illumination produced by a source of one candle at a distance
of one foot and equal to one lumen incident per square foot.
Hospitalization, fatality, lawsuits, legal action, increased insurance cost, food discarded, loss of
customers, loss of employment.
Potential negative impacts of foodborne illness.
Set of shared values that managers and their staff follow to produce and provide food in the safest
manner.
Food Safety Culture
Food and Drug Administration
Responsible for non animal foods. Also write the Model food code book.
FDA Model Food Code
Produced every 4 years. Provides guidance for food establishment operation and inspections. States
adopt versions as they see fit.
USDA
Responsible for regulating the safety of animal products and federally funded feeding programs.
CDC
Responsible for the investigation of foodborne illness outbreaks in partnership with local health
departments.
N.C. Dept. of Ag. and Consumer Services `
(Answered) 2025/2026. 100% Verified.
Person In Charge (PIC)
The individual present at a food establishment who is responsible for the operation at the time of an
inspection.
Foodborne disease outbreak
two or more cases of a similar illness as a result of eating a common food
Foodborne illness/disease
Illness caused by consumption of contaminated food
Active Management Center
The responsibility of providing safe food for the consumer by developing and implementing food
safety management systems to prevent, eliminate, or reduce the occurance of foodborne illness risk
factors.
Food establishment
An operation that stores, prepares, packages, serves, vends food directly to the consumer or
otherwise provides food for human consumption such as a satellite or catered feeding location.
Contamination
Presence of any harmful or objectionable substance or object in food.
Vehicles of contamination
Items that carry hazards(physical, chemical or biological) onto or into food
Case
an instance of a person becoming ill from food (can be suspected or confirmed)
Food
Anything edible that people consume including water and ice
Hazard
Anything that could cause harm to consumers. There are 3 general categories; physical, chemical,
and biological.
Reasonable Care
Management's responsibility to take all reasonable precautions and care to avoid committing a
violation of FAD Model Food Code.
Food Safety
Safeguarding or protection of food from anything that could harm consumer's health.
, Calibration
Ensuring a temperature measuring device has an accurate reading by testing against a known
temperature.
There are 48 _________ illnesses reported each year.
million
Cross contamination
Transfer of a hazard from one food item to another.
Number of deaths each year due to food borne illnesses.
3,000
Temperature Danger Zone
Range in temperature where pathogens grow most rapidly. 41 degrees to 135 degrees
FIFO (First In First Out)
Storage of products that need to be used first in front and later in the back.
Foot Candles
Unit of illumination, equivalent to the illumination produced by a source of one candle at a distance
of one foot and equal to one lumen incident per square foot.
Hospitalization, fatality, lawsuits, legal action, increased insurance cost, food discarded, loss of
customers, loss of employment.
Potential negative impacts of foodborne illness.
Set of shared values that managers and their staff follow to produce and provide food in the safest
manner.
Food Safety Culture
Food and Drug Administration
Responsible for non animal foods. Also write the Model food code book.
FDA Model Food Code
Produced every 4 years. Provides guidance for food establishment operation and inspections. States
adopt versions as they see fit.
USDA
Responsible for regulating the safety of animal products and federally funded feeding programs.
CDC
Responsible for the investigation of foodborne illness outbreaks in partnership with local health
departments.
N.C. Dept. of Ag. and Consumer Services `
