Exam Description and Content Outline

A

Developing Food Safety Policies, Procedures, and Training

20.00%

1

Identify the five risk factors

2

Identify potential areas for contamination

3

Identify food pathogen attributes

4

Develop good manufacturing practices (GMPs)

5

Develop allergen control procedures

6

Develop standard operating procedures (SOPs)

7

Develop standard sanitary operating procedures (SSOPs)

8

Develop specific food preparation policies and procedures

9

Develop an integrated pest management (IPM) plan

10

Develop employee hygiene practices and policies

11

Develop good retail practices (GRPs)

12

Identify root cause of adverse food safety conditions

13

Develop sample collection, testing, and evaluation procedures

14

Develop emergency policies and procedures

15

Establish a training plan

16

Ensure compliance with state and local training requirements

17

Develop HACCP plans

18

Administer employee training

B

Assessing Food Safety

33.33%

1

Assemble inspection equipment

2

Calibrate food safety equipment

3

Schedule the inspection

4

Evaluate HACCP programs

5

Review compliance history

6

Conduct a menu review

7

Determine food sources

8

Assess time and temperature controls

9

Evaluate employee behaviors

10

Evaluate HACCP plans

11

Evaluate storage practices

12

Assess cross-contamination of foods

13

Evaluate waste management practices

14

Evaluate chemical handling practices

15

Evaluate cleaning and sanitizing practices

16

Evaluate controls of special foods

17

Evaluate storage areas

18

Analyze food preparation activities

19

Assess food equipment

20

Review administrative documentation

21

Assess plumbing hazards

22

Assess risk factors

23

Document assessment findings

24

Assess pest control practices

25

Assess employee hygiene practices

26

Evaluate the need and frequency of food safety assessments

27

Manage the flow of foods

28

Interpret test results

29

Analyze food safety inspection findings

30

Draft required responses for violations

31

Develop a corrective action plan

32

Verify the operator's knowledge of a risk control plan

33

Review whether or not a risk control plan is being used

34

Educate food service staff

35

Communicate post-inspection findings to the person in charge

C

Reviewing Establishment Plans

10.00%

1

Research local laws and regulations

2

Apply for licenses, permits, and variances

3

Compare menus to site conditions

4

Review external site plans

5

Evaluate food/product flow

6

Evaluate hazards in food/product flow

7

Evaluate plumbing, electrical, and mechanical infrastructure

8

Determine hot water demands

9

Assess ware washing needs

10

Evaluate food storage needs

11

Evaluate restroom needs

12

Evaluate sewage disposal system

13

Evaluate facility lighting

14

Evaluate the facility walls, floors, and ceilings

15

Evaluate potable water sources

16

Evaluate transport equipment

17

Evaluate handwashing needs

18

Review finish schedule

19

Review employee training

20

Review HACCP plans

21

Verify physical build is according to plans

22

Verify equipment certifications

23

Verify compliance with local, state, or federal laws and regulations

24

Verify establishment licenses and permits

D

Investigating Foodborne Illness

15.00%

1

Determine legitimacy of foodborne illness

2

Communicate with appropriate agencies regarding the investigation process

3

Communicate with internal and external stakeholders regarding the investigation 
process

4

Interview cases of foodborne illness

5

Establish 72 hour food history

6

Collect case samples

7

Conduct suspected facility investigations

8

Evaluate food preparation practices

9

Identify employee impacts on a case

10

Hold food for disposition

11

Collect food samples

12

Collect facility samples

13

Initiate a trace back

14

Manage internal and external crisis communications

15

Abate existing violations

16

Write foodborne illness reports

17

Coordinate incident recovery processes

E

Performing Recall Activities

6.67%

1

Train staff on recall activities

2

Conduct mock recalls

3

Submit regulatory information

4

Determine implicated products

5

Determine effected lot numbers

6

Secure distribution lists

7

Communicate recall information to stakeholders

8

Prevent future sales of recalled products

9

Verify effected products were removed

10

Execute disposition of affected products

11

Manage consumer inquiries regarding recall

F

Managing Food Defense Practices

6.67%

1

Conduct food defense vulnerability assessments

2

Identify food defense hazards

3

Develop a food defense plan

4

Establish food defense enforcement protocols

5

Implement corrective action plans

6

Collaborate with federal, state, and local regulatory agencies

7

Train employees on food defense plans

8

Conduct food defense drills

9

Identify a suspect food defense event

10

Communicate critical information to internal and external stakeholders

11

Perform post event analysis

G

Responding to Emergencies

8.33%

1

Determine parameters for ceasing operations

2

Coordinate the emergency response team

3

Identify risks associated with the emergency

4

Identify emerging risks associated with the event

5

Segregate contaminated foods

6

Contact regulatory agencies regarding emergencies

7

Communicate emergency information to stakeholders

8

Activate the recovery plan

9

Assess infrastructure for capacity to operate

10

Evaluate a facility's ability to reopen

11

Verify compliance with emergency response plans

Totals

100.00%