NEHA CP-FS Questions and Answers
Latest Updated Graded A+
" Big Five " foodborne pathogens - ANSWER-1 ) Hepatitus A Virus 2 ) Escherichia coli
O157 : H7 3 ) Salmonella typhi 4 ) Shigella spp 5 ) Norovirus
Abatement - ANSWER-Termination of a nuisance
Adulteration - ANSWER-Lowering the quality of food by adding an inferior substance or
removing an important substance
Aflatoxin - ANSWER-A type of mycotoxin . Produced by the Aspergillus mold which is
found in moldy grain or hay . The toxin shows up in livestock milk .
Allowed uses for non - potable water : - ANSWER-● Only used for non culinary
purposes : fire sprinklers , cooling nonfood equipment air conditioning , irrigation ●
Pipes must be identified as having nonpotable water
An example of a good " Chain of Custody " practice : - ANSWER-Getting a signature for
evidence or lab samples received and everytime the sample passes from one individual
to another .
Anisakis spp . or anisakiasis - ANSWER-● Parasite ● Associated with raw or
undercooked fish- especially salmon , cod , and Sushi ● Small white worm- lives in
throat ● Freeze to kill : 31F for 7days or -4F for 15 hours
ASP symptoms ( Amnesic shellfish poisoning ) - ANSWER-Vomiting , diarrhea
abdominal pain , and confusion , memory loss , disori entation , seizure , coma
Asymptomatic - ANSWER-Without obvious symptoms ; not showing or producing
indications of a disease or other medical condition
Bacillus cereus - ANSWER-● Bacterial Intoxication or TMI ● Commonly associated with
rice or other starchy foods • Vomiting ( emetic ) illness type • Improper hot holding
allows toxin to form ● Sporeformer
Bacterial infection - ANSWER-Caused by a live pathogen in your body . Often produces
a fever . Longer onset time ( 1-2 days ) More likely to cause diarrhea
Bacterial intoxication - ANSWER-Caused by a toxin produced bacteria in the food
before you eat it . Bacteria may be dead when you eat food . Does not produce a fever .
Shorter onset time ( typically measure in hours ) . More likely to cause vomiting .
( Example : Bacillus cereus , Clostridium botulinium , Staphylococcus )
, Bacterial Toxin Mediated Infection ( TMI ) - ANSWER-Caused by consuming a live
pathogen that produces a toxin in your body . Usually produces a fever . Onset time
similar to infection ( 1-2 days ) More likely to cause diarrhea . ( Example : E.coli ,
Bacillus cereus , Clostridium perfingens . Spore Forming Bacteria : Clostridium
botulinum , Clostridium perfingens , and Bacillus cereus )
Campylobacter jejuni - ANSWER-● Onset time 2-5 days and illness last 7-10 days ●
Leading cause of bacterial diarrhea in the U.S. ● Microaerophilic : 3-5 % Oxygen ●
Commonly associated with chicken , also associated with raw milk
CCP vs critical limit - ANSWER-A CCP is a step in the process ( box on the flow
chart ) . A Critical Limit is a value that can be measured at that step .
Characteristics of a proper trash receptacle - ANSWER-Durable , cleanable , insect and
ro dent resistant , leak proof , nonabsorbent , tight fitting lids and doors . Outside
receptacles ( dumpsters ) must be on a hard surface ( asphalt or concrete )
Characteristics of bacterial spores - ANSWER-Resistant to stress , extreme
temperatures ( hot and cold ) and loss of moisture . Cannot reproduce or make toxin .
Class 1 Food Recall - ANSWER-The most serious recall . May cause serious adverse
health consequences .
Clostridium botulinum or botulism - ANSWER-● Associated with improperly canned
foods especially home canned , vacuumed packed refrigerated foods , garlic or onions
store in oil , baked potatoes . ● Anaerobic , spore forming , intoxication ● Symptoms go
" top down " , start with blurry vision , then trouble swallowing and speaking , then
difficulty breathing ● Onset in 18-36 hours
Cockroaches - ANSWER-● Prefer warm , dark , moist areas ● Dropping resemble
ground black pepper ● May leave egg casings ● Go through gradual metamorphosis
Code of Federal Regulations ( CFR ) - ANSWER-The codification of the general and
permanent rules published in the Federal Register by the executive departments and
agencies of the Federal Government . Also called Administrative Law .
Comminuted food - ANSWER-Reduced in size by methods including chopping , flaking ,
grinding , or mincing . Examples : Ground beef , gyros , and gefilte fish
Condemnation - ANSWER-Declaring unfit for use or sale
Conditional Employee - ANSWER-A potential food employee to whom a job offer is
made , conditional on responses to subsequent medical questions or examinations
designed to identify potential food employees who may be suffering from a disease that
can be transmitted through food and done in compliance with Title 1 of the Americans
with Disabilities Act ( ADA ) of 1990
Latest Updated Graded A+
" Big Five " foodborne pathogens - ANSWER-1 ) Hepatitus A Virus 2 ) Escherichia coli
O157 : H7 3 ) Salmonella typhi 4 ) Shigella spp 5 ) Norovirus
Abatement - ANSWER-Termination of a nuisance
Adulteration - ANSWER-Lowering the quality of food by adding an inferior substance or
removing an important substance
Aflatoxin - ANSWER-A type of mycotoxin . Produced by the Aspergillus mold which is
found in moldy grain or hay . The toxin shows up in livestock milk .
Allowed uses for non - potable water : - ANSWER-● Only used for non culinary
purposes : fire sprinklers , cooling nonfood equipment air conditioning , irrigation ●
Pipes must be identified as having nonpotable water
An example of a good " Chain of Custody " practice : - ANSWER-Getting a signature for
evidence or lab samples received and everytime the sample passes from one individual
to another .
Anisakis spp . or anisakiasis - ANSWER-● Parasite ● Associated with raw or
undercooked fish- especially salmon , cod , and Sushi ● Small white worm- lives in
throat ● Freeze to kill : 31F for 7days or -4F for 15 hours
ASP symptoms ( Amnesic shellfish poisoning ) - ANSWER-Vomiting , diarrhea
abdominal pain , and confusion , memory loss , disori entation , seizure , coma
Asymptomatic - ANSWER-Without obvious symptoms ; not showing or producing
indications of a disease or other medical condition
Bacillus cereus - ANSWER-● Bacterial Intoxication or TMI ● Commonly associated with
rice or other starchy foods • Vomiting ( emetic ) illness type • Improper hot holding
allows toxin to form ● Sporeformer
Bacterial infection - ANSWER-Caused by a live pathogen in your body . Often produces
a fever . Longer onset time ( 1-2 days ) More likely to cause diarrhea
Bacterial intoxication - ANSWER-Caused by a toxin produced bacteria in the food
before you eat it . Bacteria may be dead when you eat food . Does not produce a fever .
Shorter onset time ( typically measure in hours ) . More likely to cause vomiting .
( Example : Bacillus cereus , Clostridium botulinium , Staphylococcus )
, Bacterial Toxin Mediated Infection ( TMI ) - ANSWER-Caused by consuming a live
pathogen that produces a toxin in your body . Usually produces a fever . Onset time
similar to infection ( 1-2 days ) More likely to cause diarrhea . ( Example : E.coli ,
Bacillus cereus , Clostridium perfingens . Spore Forming Bacteria : Clostridium
botulinum , Clostridium perfingens , and Bacillus cereus )
Campylobacter jejuni - ANSWER-● Onset time 2-5 days and illness last 7-10 days ●
Leading cause of bacterial diarrhea in the U.S. ● Microaerophilic : 3-5 % Oxygen ●
Commonly associated with chicken , also associated with raw milk
CCP vs critical limit - ANSWER-A CCP is a step in the process ( box on the flow
chart ) . A Critical Limit is a value that can be measured at that step .
Characteristics of a proper trash receptacle - ANSWER-Durable , cleanable , insect and
ro dent resistant , leak proof , nonabsorbent , tight fitting lids and doors . Outside
receptacles ( dumpsters ) must be on a hard surface ( asphalt or concrete )
Characteristics of bacterial spores - ANSWER-Resistant to stress , extreme
temperatures ( hot and cold ) and loss of moisture . Cannot reproduce or make toxin .
Class 1 Food Recall - ANSWER-The most serious recall . May cause serious adverse
health consequences .
Clostridium botulinum or botulism - ANSWER-● Associated with improperly canned
foods especially home canned , vacuumed packed refrigerated foods , garlic or onions
store in oil , baked potatoes . ● Anaerobic , spore forming , intoxication ● Symptoms go
" top down " , start with blurry vision , then trouble swallowing and speaking , then
difficulty breathing ● Onset in 18-36 hours
Cockroaches - ANSWER-● Prefer warm , dark , moist areas ● Dropping resemble
ground black pepper ● May leave egg casings ● Go through gradual metamorphosis
Code of Federal Regulations ( CFR ) - ANSWER-The codification of the general and
permanent rules published in the Federal Register by the executive departments and
agencies of the Federal Government . Also called Administrative Law .
Comminuted food - ANSWER-Reduced in size by methods including chopping , flaking ,
grinding , or mincing . Examples : Ground beef , gyros , and gefilte fish
Condemnation - ANSWER-Declaring unfit for use or sale
Conditional Employee - ANSWER-A potential food employee to whom a job offer is
made , conditional on responses to subsequent medical questions or examinations
designed to identify potential food employees who may be suffering from a disease that
can be transmitted through food and done in compliance with Title 1 of the Americans
with Disabilities Act ( ADA ) of 1990
