CP-FS flashcards

32 cards. Read the term and the definition here. The deck at the top of this page is optional.

HACCP seven principles

Hazard analysis, determine CCPs, establish critical limits, establish monitoring, establish corrective actions, establish verification, and establish recordkeeping.

CCP decision tree

A sequence of questions asking whether a hazard is significant and whether a later step can control it; a no at the control question identifies a CCP.

Validation versus verification

Validation provides the scientific and technical basis that a control measure will work before implementation; verification confirms through ongoing activities such as calibration and record review that the plan is working.

PCQI

Preventive Controls Qualified Individual who has successfully completed training in developing and applying a food safety plan, or has equivalent job experience, under FSMA preventive controls.

Attack rate

The proportion of exposed persons who become ill, calculated as (number ill ÷ number exposed) × 100; used to compare implicated foods in an outbreak investigation.

Big Six pathogens

Nontyphoidal Salmonella, Salmonella Typhi, Shigella spp., Shiga toxin-producing E. coli, hepatitis A virus, and norovirus; these trigger exclusion of ill food employees.

D-value

Decimal reduction time: the time at a specified temperature required to reduce a microbial population by 90 percent, or one log cycle, under stated conditions.

Case-control study

An epidemiologic study comparing past exposures of people who became ill with those of similar people who did not, calculating odds ratios to identify the likely source.

FDA Food Code

A model regulation for retail and food service, revised every four years, that state and local jurisdictions adopt or adapt; FDA publishes it but does not directly enforce it at retail.

Priority item

An inspection item whose violation is more likely to contribute directly to foodborne illness or injury, such as improper holding temperatures or bare-hand contact with ready-to-eat food.

FSMA preventive controls

Risk-based rule requiring food facilities to conduct a hazard analysis and implement process, allergen, sanitation, and supply-chain controls, monitoring, corrective actions, verification, and a recall plan when needed.

Imminent health hazard

A significant threat or danger to health that requires immediate correction or cessation of operations, such as a sewage backup, fire, flood, or extended loss of potable water.

Air gap

A physical separation between a potable water supply outlet and a nonpotable receiving vessel, at least twice the diameter of the outlet, providing the highest level of backflow protection.

Chemical sanitizer ranges

Common Food Code concentrations: chlorine 50–100 ppm, quaternary ammonium 200–400 ppm, and iodine 12.5–25 ppm, verified with test strips and the manufacturer's contact time.

Manual warewashing order

Scrape and preflush, wash in detergent at 110°F or above, rinse, sanitize by immersion or chemical spray, then air-dry; towels are not used to dry food-contact surfaces.

Foot-candle standards

At least 50 foot-candles where food is prepared or equipment washed, 20 at handwashing and warewashing areas, and 10 in dry storage.

Excluded food employee

A person diagnosed with Salmonella Typhi, Shigella, STEC, hepatitis A, or norovirus, or with vomiting, diarrhea, or jaundice, who must not work with food or utensils.

Handwashing procedure

Use warm running water and soap, scrub all hand and wrist surfaces for at least 20 seconds, rinse thoroughly, and dry with a single-use towel or approved dryer.

Restricted employee

A food employee kept from working with exposed food, clean equipment, and utensils because of symptoms, an infected wound, or a sore throat with fever, but allowed other duties.

Person in charge duties

The PIC must monitor employee health, exclude or restrict as required, ensure handwashing and no bare-hand contact, and verify training and food safety practices during operations.

Two-stage cooling

Cooked TCS food must cool from 135°F to 70°F within two hours, then from 70°F to 41°F within four more hours, for a total of six hours.

Poultry cooking temperature

Poultry, stuffed foods, and stuffing must reach 165°F for at least 15 seconds; ground meats require 155°F and whole-muscle meats 145°F with a four-minute rest.

Time as public health control

Ready-to-eat TCS food may be held without temperature control for four hours, or six hours if it starts at 41°F or below and never exceeds 70°F, then is discarded.

Date marking limit

Ready-to-eat TCS food prepared on site and held more than 24 hours must be marked and used within seven days at 41°F or below, counting the preparation day as day one.

Cross-connection

Any actual or potential physical link between a potable water supply and a source of contamination, such as a submerged inlet, that could allow backflow into the drinking water system.

Integrated pest management

A preventive approach using exclusion, sanitation, harborage elimination, and monitoring, with pesticides applied only as needed by trained personnel and documented.

Grease interceptor

A plumbing device that retains fats, oils, and grease from wastewater before discharge to the sewer, preventing backups and requiring scheduled cleaning and records.

Backflow prevention testing

Testable backflow assemblies such as reduced-pressure zone devices must be inspected and tested at least annually by a certified tester, with reports kept on file.

Class I recall

A recall of a product that presents a reasonable probability of serious adverse health consequences or death; the firm should act quickly and FDA monitors the recall closely.

Mock recall

A simulated exercise in which a firm traces a lot from raw material to customer and back, verifying contact information and record retrieval within a target time such as two hours.

One step back, one step forward

Traceability principle requiring a firm to know the immediate supplier of each lot and the immediate recipient, supported by records kept for at least two years.

Recall effectiveness check

Verification that consignees received the recall notice and removed the affected product from sale, performed by the firm and audited by the regulatory agency.