Food Employee - ANS An individual working with unpack aged food , food equipment or utensils , or food contact surfaces
Food Processing Plant - ANS A commercial operation that manufactures , packages , labels , or stores food for human consumption , and provides food for sale or ...
Food Employee - ANS An individual working with unpack aged food , food equipment or
utensils , or food contact surfaces
Food Processing Plant - ANS A commercial operation that manufactures , packages ,
labels , or stores food for human consumption , and provides food for sale or distribution to
other business entities such as food processing plants or food establishments
Employee - ANS The permit holder , person in charge , food employee person having
supervisory or management duties , person on the payroll , family member , volunteer , person
performing work under contractual agreement , or other person working in a food establishment
.
Conditional Employee - ANS 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
Food Establishment - ANS An operation that stores , prepares , packages , serves , vends
, or otherwise provides food for human consumption
Exclude or Exclusion - ANS Limits activities of a food employee so that there is no risk of
transmitting a disease that is transmittable through food and the food employee does not work
with FUELSS .
FUELSS - ANS Exposed Food Clean Utensils Clean Equipment Clean Linens Unwrapped
Single- Service item
Hazard - ANS A biological , chemical or physical property that may cause an unacceptable
consumer risk
Risk - ANS The likelihood that an adverse health effect will occur within a population as a
result of a hazard in the food .
Three levels of regulation - ANS • Federal- regulations recommended • State- regulations
written • Local - regulations enforced
, Regulatory Authority ( RA ) - ANS The local , state , or federal agency with jurisdiction over
the food establishment .
Code of Federal Regulations ( CFR ) - ANS 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 .
Search - ANS Visit by a regulatory authority where looking for something they are specific .
Inspection - ANS • Mandatory and routine by a regulatory authority • Usually twice per year
● Says the product was produced under wholesome conditions .
Inspection order or inspection warrant - ANS An order by a court that specifically
authorizes the regulatory authority to perform an inspection or search .
Implied consent - ANS The fact that you are operating an establishment with a permit
means that you agree to inspections as part of the conditions of the permit .
Informed consent - ANS Agreeing to proceed with an activity but acknowledging that there
is a risk involved
Reasons why an inspection or search order ( Warrant ) may be obtained from a court : - ANS
• If access was denied for a routine inspection • To examine and sample food • To examine
records the establishment related to food purchased , received , or used .
Reason why a regulatory authority may examine , sample , or test food - ANS To determine
its compliance with the Food Code
Factual observations that can be recorded on an inspection report - ANS • Failure of PIC to
demonstrate knowledge • Failure of employees to report diseases or medical conditions •
Nonconformance with code items • Failure of employees to demonstrate knowledge or perform
in accordance with regulations • Failure to provide records • Failure to comply with critical limits
of a HACCP plan
How the Person In Charge ( PIC ) demonstrates knowledge - ANS • Knowledge is evident
in practical application ( no priority or priority foundation violations during inspection ) ● By
answering inspector's questions ● By passing a certification exam
Conditions that allow for closure of an establishment - ANS • Fire or flood • Extended
interruption of electrical or water service ● Sewage back up • Misuse of poisonous or toxic
materials ● Apparent foodborne illness out break • Gross unsanitary conditions • Other
circumstances that may endanger public health
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