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CulinaryFood Code: Person in Charge and CFPM
Twenty flashcards on the person in charge and the Certified Food Protection Manager in the FDA Food Code.
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20 cards
- Who must be at the food establishment during all hours of operation?
- A person in charge: the permit holder or someone the permit holder designates.
- Name the three ways a person in charge shows food safety knowledge.
- No priority violations at the inspection, being a certified food protection manager, or answering the inspector's questions correctly.
- How does a person become a certified food protection manager?
- By passing a test that is part of an accredited program.
- Which standard must the certification program meet?
- The Conference for Food Protection standard, listed by an accrediting agency the Conference recognizes.
- Which establishments may be exempt from the certified manager rule?
- Those the regulatory authority deems minimal risk, by the type of operation and extent of food preparation.
- When did the Conference for Food Protection partner with ANSI to accredit certifiers?
- In 2002; ANSI published its first list of accredited certifiers in 2003.
- Does "accredited program" mean a training course?
- No. It refers to the certification, not to training or educational programs.
- What did a CDC EHS-Net study suggest about certified managers?
- Having one lowers a restaurant's risk of a foodborne illness outbreak.
- Name factors an agency weighs to require more than one certified manager.
- Size and scope, hours, types of food, number of staff, population served and number of meals.
- How many knowledge areas can the inspector ask the person in charge about?
- 17, from employee hygiene to reporting and exclusion of sick employees.
- Which knowledge area covers allergens?
- Describing the major food allergens and the symptoms they can cause in a sensitive person.
- Which practices must the person in charge link to preventing illness?
- Cross contamination, hand contact with ready-to-eat food, handwashing and a clean establishment.
- How does the person in charge make sure employees wash hands well?
- By routinely monitoring their handwashing.
- How long must food employees clean their hands and arms?
- At least 20 seconds, with a cleaning compound at a handwashing sink.
- What must employees check when food is received?
- Approved source, required temperature, protection from contamination, unadulterated and accurately presented.
- At what temperature must TCS food delivered after hours be stored?
- 41°F or below, in refrigeration units.
- Which TCS foods must be rapidly cooled under the person in charge's oversight?
- Those not held hot or not eaten within 4 hours.
- Which foods need extra care in cooking because they cause severe illness and death?
- Eggs and comminuted (ground) meats.
- What must guests who order raw or undercooked animal food be told?
- That the food is not cooked enough to ensure its safety.
- How must employees learn their duty to report illness?
- In a verifiable way, so they report health information to the person in charge.
Official sources
U.S. Food and Drug Administration
FDA Food Code 2022 (full document, January 18, 2023)
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