A Developing food safety policies, procedures, and training
20%
- A.1Identify the five risk factors
- A.2Identify potential areas for contamination
- A.3Identify food pathogen attributes
- A.4Develop good manufacturing practices (GMPs)
- A.5Develop allergen control procedures
- A.6Develop standard operating procedures (SOPs)
- A.7Develop standard sanitary operating procedures (SSOPs)
- A.8Develop specific food preparation policies and procedures
- A.9Develop an integrated pest management (IPM) plan
- A.10Develop employee hygiene practices and policies
- A.11Develop good retail practices (GRPs)
- A.12Identify root cause of adverse food safety conditions
- A.13Establish an employee training plan
- A.14Ensure compliance with state and local training requirements
- A.15Develop HACCP plans
- A.16Administer employee training
- A.17Develop training on proper use of PPE
- A.18Develop training on professionalism and conduct
- A.19Develop transportation and receiving procedures (including identifying hazards to specific modes of transportation)
- A.20Determine when a specialized process variance is required
- A.21Develop active managerial control (AMC) policies
B Assessing food safety
33%
- B.1Prepare for an inspection
Assemble inspection equipment; Calibrate food safety equipment; Schedule the inspection; Review compliance history
- B.2Evaluate Good Retail Practices (GRPs)
Evaluate waste management practices; Evaluate chemical handling practices; Evaluate cleaning and sanitizing practices; Evaluate storage areas; Evaluate storage practices
- B.3Conduct a menu review
- B.4Verify approved sources (e.g. labeling food items)
- B.5Identify major allergens
- B.6Assess time and temperature controls
- B.7Evaluate employee behaviors
- B.8Assess employee hygienic practices
- B.9Evaluate HACCP plans
- B.10Assess cross-contamination of foods
- B.11Evaluate foods made through special processes
- B.12Analyze food preparation activities
- B.13Assess food equipment
- B.14Review administrative documentation
- B.15Assess risk factors
- B.16Document assessment findings
- B.17Assess pest control practices
- B.18Evaluate the need and frequency of food safety assessments
- B.19Manage the flow of foods
- B.20Interpret test results (e.g., pH, shelf stability, dairy sampling)
- B.21Analyze food safety inspection findings
- B.22Develop a corrective action plan
- B.23Evaluate facility’s risk control plan
- B.24Educate food service staff
- B.25Communicate post-inspection findings to the PIC
- B.26Evaluate biological, physical, chemical, and environmental hazards in food
- B.27Recognize specialized processing methods and equipment during an inspection
C Reviewing establishment plans
12%
- C.1Research local laws and regulations
- C.2Obtain licenses, permits, and variances (including special processes)
- C.3Compare menus to site conditions
- C.4Review external site plans
- C.5Evaluate plumbing, electrical, and mechanical infrastructure
- C.6Determine hot water demands
- C.7Assess warewashing needs
- C.8Evaluate food storage needs
- C.9Review employee training
- C.10Review HACCP plans
- C.11Verify physical build is according to plans
- C.12Verify equipment certifications
- C.13Verify compliance with local laws and regulations
- C.14Verify establishment licenses and permits
- C.15Evaluate food/product flow
- C.16Evaluate physical facility needs/requirements
Evaluate the facility walls, floors, and ceilings; Evaluate facility lighting; Evaluate potable water sources; Evaluate transport equipment; Evaluate handwashing needs; Evaluate restroom needs; Evaluate sewage disposal system
D Investigating foodborne illness
15%
- D.1Collect initial foodborne illness complaint
- D.2Communicate with appropriate agencies regarding the investigation process
- D.3Communicate with internal and external stakeholders regarding the investigation process
- D.4Interview cases of foodborne illness
- D.5Establish 72-hour food history
- D.6Collect case samples
- D.7Conduct identified facility investigations
- D.8Evaluate food preparation practices
- D.9Identify employee impacts on a case
- D.10Hold food for disposition
- D.11Collect food samples
- D.12Collect facility samples
- D.13Initiate a traceback
- D.14Manage crisis communications
- D.15Abate existing violations
- D.16Write foodborne illness reports
- D.17Conduct foodborne illness recovery processes
- D.18Develop sample collection, testing, and evaluation procedures
E Performing recall activities
7%
- E.1Train staff on recall activities
- E.2Conduct mock recalls
- E.3Submit regulatory information
- E.4Determine implicated products
- E.5Determine affected lot numbers
- E.6Secure distribution lists
- E.7Communicate recall information to stakeholders
- E.8Prevent future sales of recalled products
- E.9Verify effected products were removed
- E.10Execute disposition of affected products
- E.11Manage consumer inquiries regarding recall
- E.12Develop traceability procedures
F Managing food defense practices
7%
- F.1Conduct food defense vulnerability assessments
- F.2Identify food defense hazards
- F.3Develop a food defense plan
- F.4Establish food defense enforcement protocols
- F.5Implement corrective action plans
- F.6Collaborate with federal, state, and local regulatory agencies
- F.7Train employees on food defense
- F.8Conduct food defense drills
- F.9Identify a suspect food defense
- F.10Communicate critical information to internal and external stakeholders
- F.11Perform post event analysis
G Responding to emergencies
7%
- G.1Determine parameters for ceasing operations
- G.2Coordinate the emergency response team
- G.3Identify risks associated with the emergency
- G.4Identify emerging risks associated with the event
- G.5Segregate contaminated foods
- G.6Contact regulatory agencies regarding emergencies
- G.7Communicate emergency information to stakeholders
- G.8Activate the recovery plan
- G.9Assess infrastructure for capacity to operate
- G.10Evaluate a facility’s ability to reopen
- G.11Verify compliance with emergency response plans
- G.12Develop emergency policies and procedures