R392-101-3. Certification and Recertification Examination Content

Certification and recertification examinations 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.

(i) foodborne illness

(ii) foodborne outbreak

(iii) foodborne infection

(iv) foodborne intoxication

(v) diseases communicated by food

(vi) foodborne pathogens

(b) Recognize the major organisms and toxins that can contaminate food and the problems that can be associated with the contamination.

(i) bacteria

(ii) viruses

(iii) parasites

(iv) fungi

(c) Define and recognize potentially hazardous foods.

(d) Define and recognize chemical and physical contamination and illnesses that can be associated with chemical and physical contamination.

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

(f) Recognize how microorganisms cause foodborne disease.

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

(a) Recognize the relationship between time/temperature and microorganisms survival, growth, and toxin production during the following stages:

(i) receiving

(ii) storing

(iii) thawing

(iv) cooking

(v) holding/displaying

(vi) serving

(vii) cooling

(ix) storing or post production

(x) reheating

(xi) transporting

(b) Describe the use of thermometers in monitoring food temperatures.

(i) types of thermometers

(ii) techniques and frequency

(iii) calibration and frequency

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

(a) Recognize the association between hand contact and foodborne illness.

(i) hand washing technique and frequency

(ii) proper use of gloves, including replacement frequency

(iii) minimal hand contact with food

(b) Recognize the association of personal habits and behaviors and foodborne illness.

(i) smoking

(ii) eating and drinking

(iii) wearing clothing that may contaminate food

(iv) personal behaviors, including sneezing, coughing and scratching.

(c) Recognize the association of health of a foodhandler to foodborne disease

(i) free of symptoms of communicable disease

(ii) free of infections spread through food on contact

(iii) food protected from contact with open wounds

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

(4) Describe methods for preventing food contamination from purchasing to serving.

(a) Define terms associated with contamination:

(i) contamination

(ii) adulteration

(iii) damage

(iv) approved source

(v) sound and safe condition

(b) Identify potential hazards prior to delivery and during delivery.

(i) approved source

(ii) sound and safe condition

(c) Identify potential hazards and methods to minimize or eliminate hazards after delivery:

(i) personal hygiene

(ii) cross contamination from food to food

(iii) cross contamination between equipment and utensils

(iv) contamination from chemicals

(v) contamination from additives

(vi) physical contamination

(vii) contamination during service and display

(viii) contamination from customers

(ix) storage

(x) re-service

(5) Identify correct procedures for cleaning and sanitizing equipment and utensils:

(a) Define terms associated with cleaning and sanitizing.

(i) cleaning

(ii) sanitizing

(b) Apply principles of cleaning and sanitizing

(c) Identify materials: equipment, detergent and sanitizer

(d) Identify appropriate methods of cleaning and sanitizing.

(i) manual dishwashing

(ii) mechanical dishwashing

(iii) clean-in-place

(e) Identify frequency of cleaning and sanitizing

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

(a) Identify facility, design and construction suitable for food establishments:

(i) refrigeration

(ii) heating and hot-holding

(iii) floors, walls and ceilings

(iv) pest control

(v) lighting

(vi) plumbing

(vii) ventilation

(viii) water supply

(ix) wastewater disposal

(x) waste disposal

(b) Identify equipment and utensil design and location

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

(a) by self inspection program.

(b) by pest control program.

(c) by cleaning schedules and procedures.

(d) by equipment and facility maintenance program.