NFMS - Unit 1

Question 1

The person legally responsible for food safety management is the ____ ____ of the food establishment.

Answer 1

Permit holder

Question 2

A person may not legally operate a food establishment without a ____ issued by the ____ ____. The person who gets this permit is known as the ____ ____.

Answer 2

Permit
Local Authorities
Permit Holder

Question 3

The permit holder may designate a person, or persons in charge. The person in charge becomes ____ responsible for the operation of the food establishment.

Answer 3

Legally

Question 4

The Person in Charge must be able to safely operate the food establishment and is commonly called a ____.

Answer 4

Manager

Question 5

A \_\_\_\_ \_\_\_\_ is defined as any operation that "stores, prepares, packages, serves, vends food directly to the consumer, or otherwise provides food for human consumption. Examples of food establishments include
· restaurants,
· catering services
· markets, and
· food banks.

Answer 5

Food establishment

Question 6

Any ____ or ____ locations used to deliver or serve food to customers are also considered part of the food establishment.

Answer 6

Vehicles

Temporary

Question 7

When food is provided from a private kitchen, the customer should know that the food is not subject to ____ ____ or ____.

Answer 7

Safety regulations

Inspections

Question 8

A manager must be able to show his or her ability to operate a food establishment safely. The local ____ ____ may ask a manager to demonstrate their knowledge during an inspection of the facility.

Answer 8

Regulatory authority

Question 9

A manager must demonstrate “knowledge of ___ ___ prevention, application of the ____ Analysis and ____ ____ Point principles, and the requirements of the ____ Code.

Answer 9

Foodborne disease
Hazard
Critical Control
Food Code

Question 10

One way to demonstrate knowledge of food safety is to pass a nationally-accredited ____ ____ ____ certification exam

Answer 10

Food safety manager

Question 11

For a currently certified food safety manager, knowledge is demonstrated if there are no ____ ____ violations during the food safety inspection.

Answer 11

Priority item

Question 12

Food safety managers are also responsible for the following items:

· That the food establishment operations never occur within a ____ ____ or within an area also used for living or sleeping

· Only ____ ____ are allowed access to areas of food preparation, food storage, or warewashing.

· All employees entering food preparation, food storage, or warewashing areas comply with the 2013 ____ ____. This includes delivery and maintenance employees

· Employees are washing their hands ____ and ____.

· Employees handle ready-to-eat foods with the correct utensils such as deli tissue, tongs, or single-use gloves to prevent ____.

· Employees make sure that received foods are delivered from an ____ ____, unadulterated, at the correct delivery temperature, protected from contamination, and accurately presented upon arrival at the establishment

· Employees are following the specific ____ control rules for cooking, storing, cooling, and reheating potentially hazardous foods.

· Consumers who request raw or partially-cooked ready-to-eat foods are aware that the foods could be ____.

· Consumers are instructed to use ____ ____ if returning to a self-serve area (buffet).

· Employees are ____ and ____ utensils, equipment, and surfaces correctly based on the 2013 Food Code.

· Employees are effectively trained in food safety and are aware of possible ____ ____ and ____ reactions.

· Employees are aware of their legal responsibility to report any relevant information about their ____.

Answer 12

Private home

Authorized employees

Food code

Properly
Often

Cross-contamination

Approved source

Time/temperature

Unsafe

Clean tableware

Cleaning and sanitizing

Food allergies
Allergic

Health

Question 13

The ____ ____ ____ of 2013 defines itself as “a model for safeguarding public health and ensuring food is unadulterated and honestly presented when offered to the consumer. It represents FDA’s best advice for a uniform system of rules that address the safety and protection of food offered at retail and in food service.”

Answer 13

FDA Food Code

Question 14

The Food Code is currently updated every ____ years. The present Food Code 2013 includes ____ major sections of rules.

Answer 14

Four

Seven

Question 15

___ ___ laws are usually enforced by agents who work for state or local county health departments.

Answer 15

Food Safety

Question 16

In smaller towns and rural areas, food safety regulations will most likely be enforced by the ___ ___ Department, or by the closest ___/___ Health Department.

Answer 16

State Health

County/City

Question 17

The ____, ____ or ____ Health Department will have Inspectors that conduct food safety inspections in their jurisdiction..

Answer 17

State
County
City

Question 18

The goal of an inspection is to protect ____ ____. A complete and consistent food safety inspection program is a key part of achieving that goal.

Answer 18

Consumer Health

Question 19

Health inspections provide ____ to a foodservice establishment about its success or failure at meeting State and local food safety regulations.

Answer 19

Feedback

Question 20

Inspectors will also look for other types food safety risks. This is a called a “____ ____ ____”, and is based on the Center for Disease Control’s (CDC’s) five risk factors.

Answer 20

Risk based inspection

Question 21

The five ____ ____ of the ____
· Incomplete cooking of food
· Poor employee personal hygiene
· Purchasing food from unsafe vendors
· Using dirty or contaminated equipment and utensils
· Holding foods at improper temperatures (time and temperature abuse)

Answer 21

Risk Factors

CDC

Question 22

The 2013 Food Code recommends that a food establishment be inspected AT LEAST once every ____ months. It also provides information on when establishments should be inspected ____ frequently.

Answer 22

6

More

Question 23

Most health inspections occur without ____ to the food establishment, permit holder, or manager.

Answer 23

Warning

Question 24

Here are important steps you should take when facing a health inspection.

1. First, you should always ask to see a person’s ____ BEFORE giving that person access to your back-of-house operations. Important Note! You should ____ deny access to a valid Inspector.

Answer 24

ID

Never

Question 25

2. You should ____ with the Inspector at all times and cooperate fully with their inspection.

Answer 25

Stay

Question 26

3. During the inspection, you may be asked to provide a variety of ____ records.

Answer 26

Written

Question 27

4. In most cases, you are not obligated to provide ____ records by law so be careful what you give the Inspector.

Answer 27

Written

Question 28

5. Once the inspection is complete, the Inspector will provide you with a copy of the ____ ____ and discuss any relevant findings he or she may have. Review this report very carefully.

Answer 28

Inspection report

Question 29

6. You will be asked to sign the report. Once you sign, this report becomes ____ ____ and is your official acknowledgment of the inspection and its findings.

Answer 29

Public record

Question 30

7. You should ____ keep copies of Inspection reports in the establishment.

Answer 30

Always

Question 31

8. As mentioned, this report will list any ____-____ items the Inspector found. The Inspector will provide a timeline for correcting each deficiency.

Answer 31

Non-compliance

Question 32

9. Depending on the nature and severity of the items, you may have to revise one or more of your food safety operating procedures to ensure future ____.

Answer 32

Compliance

Question 33

10. Certain items may cause the Inspector to immediately ____ the operations of your establishment.

Answer 33

Cease

Question 34

It is not necessary for the food establishment to wait for an official health inspection. It is a good idea to perform “____” inspections of your food establishment to make sure you are following its food safety management plan and are correcting any problems quickly.

Answer 34

Internal

Question 35

After completing an internal inspection, you should meet with your employees to discuss the ____ results, plan for any ____ actions, and answer any questions they may have.

Answer 35

Inspection

Corrective