Utah Administrative Code
Topic - Health
Title R392 - Population Health, Environmental Health
Rule R392-101 - Food Safety Manager Certification
Section R392-101-3 - Certification and Recertification Exam Content

Universal Citation: UT Admin Code R 392-101-3

Current through Bulletin 2024-06, March 15, 2024

A certification and recertification exam shall require the examinee to demonstrate knowledge in food protection management in the following areas:

(1) Identify foodborne illness;

(a) Define terms associated with foodborne illness, including:
(i) foodborne illness;

(ii) foodborne outbreak;

(iii) foodborne infection;

(iv) foodborne intoxication; and

(v) foodborne pathogens.

(b) Recognize the major organisms and toxins that can contaminate food, and their associated risks to human health for:
(i) bacteria;

(ii) viruses;

(iii) parasites; and

(iv) fungi.

(c) Define and recognize potentially hazardous foods.

(d) Define and recognize chemical and physical contamination along with the associated injuries and illnesses.

(e) Define and recognize the major contributing factors for foodborne illness.

(f) Recognize how microorganisms cause foodborne disease.

(2) Identify time and temperature relationship with foodborne illness.

(a) Recognize the relationship time and temperature has with microorganism survival, growth, and toxin production during :
(i) receiving;

(ii) storing;

(iii) thawing;

(iv) cooking;

(v) hot holding;

(vi) serving;

(vii) cooling;

(viii) cold holding;

(ix) reheating; and

(x) transporting.

(b) Describe the use of thermometers in monitoring food temperatures to include:
(i) types of thermometers;

(ii) monitoring techniques and frequency; and

(iii) thermometer calibration and frequency.

(3) Describe the relationship between personal hygiene and food safety.

(a) Recognize the association between hand contact and foodborne illness.
(i) correct hand washing technique and frequency

(ii) proper use of gloves, including replacement frequency

(iii) no bare hand contact with ready-to-eat food

(b) Identify correct hygienic practices for the following:
(i) smoking;

(ii) eating and drinking; and

(iii) proper clothing and hair restraints.

(c) Recognize the association between infected food handlers and foodborne illness, and know:
(i) symptoms of food-transmissible disease; and

(ii) reportable foodborne illness diagnoses and exposure history.

(d) Recognize how policies, procedures, and managerial controls contribute to improved hygiene practices.

(4) Describe methods for preventing food contamination.

(a) Define terms associated with contamination, including:
(i) cross contamination;

(ii) adulteration;

(iii) package and container integrity; and

(iv) approved source.

(b) Identify potential hazards and methods to minimize or eliminate hazards in the food establishment, including:
(i) personal hygiene, and hand washing;

(ii) cross contamination from food to food;

(iii) cross contamination between equipment and utensils;

(iv) contamination from chemicals;

(v) contamination from unapproved additives;

(vi) physical contamination;

(vii) contamination during service and display;

(viii) contamination from customers; and (ix) storage.

(5) Explain the difference between cleaning and sanitizing, and describe the correct procedures for cleaning and sanitizing equipment and utensils:

(a) Identify the commonly used chemicals approved for sanitizing food-contact surfaces;

(b) Identify appropriate cleaning and sanitizing procedures when using the following methods:
(i) manual dishwashing;

(ii) mechanical dishwashing; and

(iii) clean-in-place; and

(c) Identify frequency of cleaning and sanitizing.

(6) Recognize problems and potential solutions associated with facility, equipment and layout.

(a) Identify facility requirements, including design and construction suitable for food establishments to include:
(i) refrigeration;

(ii) heating and hotholding;

(iii) floors, walls and ceilings;

(iv) pest control;

(v) lighting;

(vi) plumbing;

(vii) ventilation;

(viii) water supply;

(ix) wastewater disposal; and

(x) waste disposal; and

(b) Identify equipment and utensil design and location.

(7) Recognize problems and potential solutions associated with temperature control, preventing cross contamination, housekeeping, and maintenance by:

(a) self-inspection program;

(b) pest control program;

(c) cleaning schedules and procedures; and

(d) equipment and facility maintenance program.

Disclaimer: These regulations may not be the most recent version. Utah may have more current or accurate information. We make no warranties or guarantees about the accuracy, completeness, or adequacy of the information contained on this site or the information linked to on the state site. Please check official sources.
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