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Task/ Knowledge Statement
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% of Exam (# of Questions)
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| I.
Causes and Prevention of Foodborne Illness
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28%
(34 questions)
|
| 1.
Differentiate between foodborne illness and foodborne outbreak
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| 2.
Differentiate between the cause of foodborne infection and foodborne
intoxication
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| 3.
Recognize the major types of microorganisms/toxins that cause
biological contamination
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| 4.
Identify the common types of bacteria and virus and associated
illnesses and symptoms
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| 5.
Identify the common types of parasites and fungi and associated
illnesses and symptoms
|
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| 6.
Define foods that are potentially hazardous
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| 7.
Identify biological, physical and chemical contamination
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| 8.
Demonstrate knowledge of the hazards associated with cross
contamination
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| 9.
Demonstrate knowledge of the personal hygiene and employee health to
food safety
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| 10.
Demonstrate knowledge of the relationship between hand contact and
foodborne safety
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| 11.
Demonstrate knowledge of the relationship between poor personal
habits and foodborne illness
|
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| 12.
Demonstrate knowledge of the relationship between employee illness
and foodborne illness
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| 13.
Demonstrate knowledge of the hazards of contamination and pests as
they relate to foodborne illness
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| 14.
Assess the potential for foodborne illness in a food establishment
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| 15.
Evaluate standards, policies and procedures for preventing foodborne
illness
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| 16.
Describe the HACCP Program
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| 17.
Prevent hazards prior to and during receipt of food
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| 18.
Prevent hazards during food storage
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| 19.
Prevent hazards during food preparation
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| 20.
Prevent hazards during food service and display
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| 21.
Prevent hazards during re-service of packaged foods and service of
stored, previously prepared foods
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| 22.
Prevent hazards during transportation of food
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| 23.
Improve practices and procedures, e.g. self inspection procedures
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| 24.
Practice and promote personal hygiene
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| 25.
Prevent people with food transmitted diseases from working in
the food service establishment
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| 26.
Demonstrate knowledge of cleaning and sanitizing utensils and
equipment, correct use of chemicals for cleaning and sanitizing, and
practices for manual and mechanical warewashing
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| 27.
Demonstrate knowledge of allergens and their symptoms, and labeling
of food products for allergens
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|
| II.
Knowledge of Food Safety Inspections
|
21%
(25 questions)
|
| 1.
Knowledge of how to observe the facility and personnel practices
carefully
|
|
| 2.
Knowledge of inspector’s proper attire
|
|
| 3.
Demonstrate knowledge of collecting data in a scientific manner
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| 4.
Analyze inspection findings
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| 5.
Determine corrective action required
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| 6.
Document inspection
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| 7.
Demonstrate knowledge of equipment operation principles
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| 8.
Calibrate test equipment
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| 9.
Perform accurate measurements and calculations
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| 10.
Demonstrate an understanding of how to interpret test results
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| 11.
Examine receipt and storage of food and supplies
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| 12.
Assess food preparation facilities and procedures
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| 13.
Assess water supply, vector control, and waste management methods
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| 14.
Perform appropriate field tests
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| 15.
Inspect equipment
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| 16.
Assess potential for cross-contamination
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| 17.
Assess potential for temperature abuse
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| 18.
Assess food storage procedures
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| 19.
Identify food source
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| 20.
Verify product identification and Evaluate labeling and product
representation
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| 21.
Identify proper display and service techniques
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| 22.
Use, test, and calibrate thermometers used in food preparation,
service and storage.
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|
| 23.
Identify proper temperatures for heating, reheating, holding,
cooling, and display of food
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| 24.
Identify proper story and placement of food items in refrigerators
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| 25.
Demonstrate knowledge of proper loading, maintenance, and use of
mechanical warewashers and cleaning and sanitizing procedures
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| 26.
Identify proper display and service techniques
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|
| 27.
Use, test, and calibrate thermometers used in food preparation,
service and storage.
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| III.
Facility and Plan Review
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13%
(16 questions)
|
|
1.
Demonstrate and understanding of the concepts associated with proper
hand washing facilities
|
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|
2.
Demonstrate and understanding of the issues associated with
facilities for storing hazardous materials
|
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3.
Demonstrate and understanding of the issues associated with
facilities for dressing, restrooms, and laundry
|
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4.
Demonstrate knowledge of suitable facility construction and design
for food establishments
|
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|
5.
Demonstrate knowledge of appropriate materials and design for
floors, walls, and ceilings for food establishments
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6.
Demonstrate knowledge of proper lighting and ventilation
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7.
Demonstrate knowledge of proper plumbing installation and water
supply
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8.
Demonstrate knowledge of proper procedures for disposal of solid
waste and wastewater
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9.
Identify rules and regulations related to facilities and pest
control
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|
10.
Evaluate the adequacy of equipment for refrigeration, cooking, hot
holding, cooling and display
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11.
Identify proper design and location of equipment
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12.
Evaluate equipment and utensils to verify they are designed and
constructed to be durable and to retain their characteristic
qualities under normal use and conditions
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|
13.
Demonstrate knowledge of problems associated with the use and
maintenance of equipment and utensils
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14.
Identify proper floor or counter clearance for equipment
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15.
Identify appropriate use and location for different types of
refrigerators and freezers
|
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| 16.
Identify proper use and location of equipment used to heat food
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|
| IV.
Special Categories
|
13%
(16 questions)
|
|
1.
Develop plans for special needs (e.g. food banks, soup kitchens,
athletic events)
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|
2.
Use knowledge of risk assessment
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3.
Use knowledge of Modified Atmosphere Packaging (MAP)
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4.
Use knowledge of barriers – multiple hurdle technology
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5.
Understand parameters of food relative to foodborne illness
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6.
Use knowledge of emerging pathogens
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7.
Access relevant documents on Internet
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|
8.
Use knowledge of food irradiation and its hazards
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9.
Use knowledge of irradiated food labeling requirements
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|
10.
Assist with planning for emergencies
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|
11.
Understand techniques used in emergencies (e.g. flooding, power
failures, fires)
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|
12.
Demonstrate knowledge of shipping manifest documents
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13.
Inspect transportation vehicles and related equipment
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14.
Evaluate critical controls during transport/delivery of food
(time/temperature records)
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|
15.
Demonstrate knowledge of Food and Bio Security associated with the
food service industry
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|
16.
Demonstrate knowledge of special requirements of high risk
populations and establishments
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|
| V.
Legal Aspects of Food Safety
|
10%
(12 questions)
|
|
1.
Knowledge of definition of adulteration
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|
|
2.
Knowledge of definition of contamination
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|
3.
Knowledge of embargo, search, seizure, condemnation, recall, and
nuisance abatement
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|
4.
Knowledge of current food safety laws and regulations (e.g.
adulteration, misbranding of food)
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5.
Knowledge of state food safety laws and regulations
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|
6.
Knowledge of local food safety laws and regulations
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7.
Follow procedures for access to establishment
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8.
Follow procedures when denied access
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9.
Follow procedures for ceasing operations
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|
10.
Follow procedures for resuming operations
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|
11.
Knowledge of privacy protection for permit holders
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|
12.
Knowledge of privacy protection for employees
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| 13.
Knowledge of summary abatement
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|
| VI.
Food Safety Education & Consumer Protection & Awareness
|
6%
(7 questions)
|
|
1.
Provide on-site training for groups (e.g. food workers, church
supper, events)
|
|
| 2.
Apply basic principles of education and training
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|
| 3.
Educate food managers when inspecting
|
|
| 4.
Demonstrate knowledge of time, temperature, and hygiene factors
|
|
| 5.
Demonstrate knowledge of hand washing procedures
|
|
| 6.
Demonstrate knowledge of HACCP
|
|
| 7.
Train employees and others to follow proper practices of food
production and service
|
|
| VII.
Knowledge of Sample Collection and Interpretation of Results
|
4%
(5 questions)
|
| 1.
Use knowledge of sampling techniques
|
|
| 2.
Conduct scientific sampling
|
|
| 3.
Collect specimens in a legally defensible manner
|
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| 4.
Preserve and protect samples and specimens
|
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| 5.
Document critical information about samples and sites
|
|
| 6.
Interpret test results accurately
|
|
| 7.
Apply correct food sampling procedures
|
|
| VIII.
Identify and Understand Pest Control
|
4%
(5 questions)
|
| 1.
Identify vectors and pests
|
|
| 2.
Knowledge of the life cycle and conditions favorable to growth of
vectors, pests
|
|
| 3.
Understand multi-method control (education, biological, physical,
legal)
|
|
| 4.
Understand chemical controls (use, storage, health risks,
environmental hazards)
|
|
| 5.
Provide public instruction about vectors and pests
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