Ch 14 & 15

Question 1

Food and Drug Administration (FDA)

Answer 1

Federal agency that issues the FDA Food Code working jointly with the U.S. Department of Agriculture (USDA) and the Centers for Disease Control and Prevention (CDC). The FDA also inspects foodservice operations that cross state borders—interstate operations such as food manufacturers and processors, and planes and trains—because they overlap the jurisdictions of two or more states.

Question 2

FDA Food Code

Answer 2

Science-based reference for retail food operations on how to prevent foodborne illness. These recommendations are issued by the FDA to assist state health departments in developing regulations
for a foodservice inspection program.

Question 3

Health inspector

Answer 3

City, county, or state staff member who conducts foodservice inspections. Health inspectors are also known as
sanitarians, health officials, and environmental health specialists. They are generally trained in food safety, sanitation,
and public health principles.

Question 4

Centers for Disease Control and Prevention (CDC).

Answer 4

Agencies of the U.S. Department of Health and Human Services that investigate foodborne-illness outbreaks, study the causes and control of disease, publish statistical data, and conduct the Vessel Sanitation Program.

Question 5

U.S. Department of Agriculture (USDA)

Answer 5

Federal agency responsible for the inspection and quality grading of meat, meat products, poultry, dairy products, eggs and egg products, and fruit and vegetables shipped across state lines.

Question 6

PHS

Answer 6

The Public Health Service, the agency responsible for the public health of the American people.

Question 7

Training Needs

Answer 7

Training Needs Analysis (TNA) is the process in which the company identifies training and development needs of its employees so that they can do their job effectively. It involves a complete analysis of training needs required at various levels of the organisation.

Question 8

Four areas of Critical Food Safety Knowledge for Staff

Answer 8

Good personal hygiene.
Controlling time and temperature.
Preventing cross contamination.
Cleaning and sanitation.

Question 9

OJT

Answer 9

On-the-job training, also known as OJT, is a hands-on method of teaching the skills, knowledge, and competencies needed for employees to perform a specific job within the workplace. Employees learn in an environment where they will need to practice the knowledge and skills obtained during their training.