NFMS - Unit 1 Flashcards
The person legally responsible for food safety management is the ____ ____ of the food establishment.
Permit holder
A person may not legally operate a food establishment without a ____ issued by the ____ ____. The person who gets this permit is known as the ____ ____.
Permit
Local Authorities
Permit Holder
The permit holder may designate a person, or persons in charge. The person in charge becomes ____ responsible for the operation of the food establishment.
Legally
The Person in Charge must be able to safely operate the food establishment and is commonly called a ____.
Manager
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.
Food establishment
Any ____ or ____ locations used to deliver or serve food to customers are also considered part of the food establishment.
Vehicles
Temporary
When food is provided from a private kitchen, the customer should know that the food is not subject to ____ ____ or ____.
Safety regulations
Inspections
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.
Regulatory authority
A manager must demonstrate “knowledge of ___ ___ prevention, application of the ____ Analysis and ____ ____ Point principles, and the requirements of the ____ Code.
Foodborne disease
Hazard
Critical Control
Food Code
One way to demonstrate knowledge of food safety is to pass a nationally-accredited ____ ____ ____ certification exam
Food safety manager
For a currently certified food safety manager, knowledge is demonstrated if there are no ____ ____ violations during the food safety inspection.
Priority item
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 ____.
Private home
Authorized employees
Food code
Properly
Often
Cross-contamination
Approved source
Time/temperature
Unsafe
Clean tableware
Cleaning and sanitizing
Food allergies
Allergic
Health
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.”
FDA Food Code
The Food Code is currently updated every ____ years. The present Food Code 2013 includes ____ major sections of rules.
Four
Seven
___ ___ laws are usually enforced by agents who work for state or local county health departments.
Food Safety
In smaller towns and rural areas, food safety regulations will most likely be enforced by the ___ ___ Department, or by the closest ___/___ Health Department.
State Health
County/City
The ____, ____ or ____ Health Department will have Inspectors that conduct food safety inspections in their jurisdiction..
State
County
City
The goal of an inspection is to protect ____ ____. A complete and consistent food safety inspection program is a key part of achieving that goal.
Consumer Health
Health inspections provide ____ to a foodservice establishment about its success or failure at meeting State and local food safety regulations.
Feedback
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.
Risk based inspection
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)
Risk Factors
CDC
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.
6
More
Most health inspections occur without ____ to the food establishment, permit holder, or manager.
Warning
Here are important steps you should take when facing a health inspection.
- 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.
ID
Never
- You should ____ with the Inspector at all times and cooperate fully with their inspection.
Stay
- During the inspection, you may be asked to provide a variety of ____ records.
Written
- In most cases, you are not obligated to provide ____ records by law so be careful what you give the Inspector.
Written
- 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.
Inspection report
- 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.
Public record
- You should ____ keep copies of Inspection reports in the establishment.
Always
- As mentioned, this report will list any ____-____ items the Inspector found. The Inspector will provide a timeline for correcting each deficiency.
Non-compliance
- 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 ____.
Compliance
- Certain items may cause the Inspector to immediately ____ the operations of your establishment.
Cease
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.
Internal
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.
Inspection
Corrective
