NEHA STUDY GUIDE
NEHA STUDY GUIDE
You come to work and find stock left in sink at room temperature, what should you do?
Discard.
What must be at the lavatory/restroom sink?
Hot/Cold water, soap, paper towel, garbage can.
What is the four-step floor cleaning procedure?
Sweep, scrub brush, squeegee, dry mop.
Why must refrigerator and freezer and dry storage shelves be slatted/slotted/not solid?
Ensure circulation.
What is the PIC and when must the PIC be present at your business (as defined by the FDA Food Code)?
Person in Charge: The individual present at a food establishment who is responsible at time of inspection.
What is the temperature range on you biotherm/thermometer?
0°- 220°F
How are utensils properly stored and picked up?
Dry clean place at least 6” above floor. Should be prewrapped and only handles touched.
What is a cross connection?
The mixing of drinking and contaminated water in plumbing.
Where can your employees smoke?
Designated smoking area.
What are toxins?
Poison produced by pathogens, either in food or body after consumption of contaminated food.
What are the following proper names? What are they responsible for?
FDA-Food and Drug Administration.
USDA-United States Department of Agriculture
EPA-Environmental Protection Agency
CDC-Centers for Disease Control and Prevention
NMFS-National marine Fisheries Services
Who are the high-risk population?
People who are at risk for foodborne illness. The elderly, the children, people who are immunocompromised, pregnant women, and allergen-sensitive people.
What are the three types of delivered goods?
Refrigerated items, frozen items, and dry goods.
What are the eight major food allergens?
Milk, eggs, fish, and shellfish, tree nuts, peanuts, wheat, and soy/soybeans.
What is washed in the ware-washing sink?
Dish wares. NO FOOD.
What happens at the hand-washing sink?
Only hand washing, 20 seconds.
Which equipment is best suited to reheat foods to the proper temperature?
Proper food preparation equipment, microwave, no hot
You come to work and find stock left in sink at room temperature, what should you do?
Discard.
What must be at the lavatory/restroom sink?
Hot/Cold water, soap, paper towel, garbage can.
What is the four-step floor cleaning procedure?
Sweep, scrub brush, squeegee, dry mop.
Why must refrigerator and freezer and dry storage shelves be slatted/slotted/not solid?
Ensure circulation.
What is the PIC and when must the PIC be present at your business (as defined by the FDA Food Code)?
Person in Charge: The individual present at a food establishment who is responsible at time of inspection.
What is the temperature range on you biotherm/thermometer?
0°- 220°F
How are utensils properly stored and picked up?
Dry clean place at least 6” above floor. Should be prewrapped and only handles touched.
What is a cross connection?
The mixing of drinking and contaminated water in plumbing.
Where can your employees smoke?
Designated smoking area.
What are toxins?
Poison produced by pathogens, either in food or body after consumption of contaminated food.
What are the following proper names? What are they responsible for?
FDA-Food and Drug Administration.
USDA-United States Department of Agriculture
EPA-Environmental Protection Agency
CDC-Centers for Disease Control and Prevention
NMFS-National marine Fisheries Services
Who are the high-risk population?
People who are at risk for foodborne illness. The elderly, the children, people who are immunocompromised, pregnant women, and allergen-sensitive people.
What are the three types of delivered goods?
Refrigerated items, frozen items, and dry goods.
What are the eight major food allergens?
Milk, eggs, fish, and shellfish, tree nuts, peanuts, wheat, and soy/soybeans.
What is washed in the ware-washing sink?
Dish wares. NO FOOD.
What happens at the hand-washing sink?
Only hand washing, 20 seconds.
Which equipment is best suited to reheat foods to the proper temperature?
Proper food preparation equipment, microwave, no hot