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.