Featured article Quiz #5: "a risk-based food inspection program".Available to NEHA NEHA National Environmental Health Association
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Broker/analyst recommendation that could mean slightly different things depending on the broker/analyst. In general, it means to increase the number of shares of a particular security over the near term, but not to liquidate other parts of the portfolio to buy a security continuing-education (CE) credits toward maintaining your NEHA credentials CREDENTIALS, international law. The instruments which authorize and establish a public minister in his character with the state or prince to whom they are addressed. If the state or prince receive the minister, he can be received only in the quality attributed to him in his credentials. .
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Quiz deadline: June 1, 2007
1. Categorization of food facilities can be based on
a. food property risks.
b. population at risk.
c. food facility history.
d. food facility operational risks.
e. all the above.
2. Risk categorization of food facilities allows a jurisdiction to determine the frequency with which the facilities will be inspected.
3. Food facility inspections are a necessary component of surveillance because
a. inspections are shown to prevent foodborne illness A foodborne illness (also foodborne disease) is any illness resulting from the consumption of food. Although foodborne illness is commonly called food poisoning, this is often a misnomer. .
b. inspections give the inspector experience.
c. inspections are always desired by the operator.
d. inspections meet a quota.
e. inspections educate the operator.
4. Risk assessment procedures take several health risks into account to allow for a categorization of food facilities by their level of risk.
5. The 2001 Food Code suggests that food inspections should occur between three and five times a year.
6. An increase in the number of inspections from 6 to 12 per year produced no improvement in scores.
7. Reducing the number of inspections from four to one per year caused scores to get worse.
8. When multiple risk factors are considered, food facilities can be ranked by
a. food facility size.
b. number of meals served per day.
c. complexity of the menu.
d. type of population served.
e. all the above.
9. Which of the following is not a food property that is considered a risk factor?
a. high protein content.
b. neutral to slightly acidic acidic /acid·ic/ (ah-sid´ik) of or pertaining to an acid; acid-forming.
adj having the properties of an acid; acid-forming properties. pH.
c. ability to grow mold mold, name for certain multicellular organisms of the various classes of the kingdom Fungi, characteristically having bodies composed of a cottony mycelium. The colors of molds are caused by the spores, which are borne on the mycelium. when left at room temperature for three weeks.
d. abuse of the time/temperature relationship.
e. high moisture content.
10. People who have underlying illnesses or health issues constitute an at-risk population.
11. The definitions of food facility operational risks were developed on the basis of the top seven foodborne-illness risk factors identified by the Centers for Disease Control and Prevention Centers for Disease Control and Prevention (CDC), agency of the U.S. Public Health Service since 1973, with headquarters in Atlanta; it was established in 1946 as the Communicable Disease Center. .
12. How often should the risk assessment form be completed?
a. Every month.
b. Every year.
c. Every three years.
d. Every five years.
e. Only at change of ownership.
JEH Quiz #3
Questions compiled by co-author co·au·thor or co-au·thor
A collaborating or joint author.
tr.v. co·au·thored, co·au·thor·ing, co·au·thors
To be a collaborating or joint author of: "He and a colleague . . . Corwin Porter, M.P.H., R.E.H.S.