R392-101-3. Certification and Recertification Exam Content

A certification and recertification exam shall require the examinee to demonstrate knowledge in food protection management in: (1) identifying foodborne illness, including: (a) defining terms associated with foodborne illness, including: (i) foodborne illness; (ii) foodborne outbreak; (iii) foodborne infection; (iv) foodborne intoxication; and (v) foodborne pathogens; (b) recognizing the major organisms and toxins that can contaminate food and those major organisms and toxins' associated risks to human health for: (i) bacteria; (ii) viruses; (iii) parasites; and (iv) fungi; (c) defining and recognizing potentially hazardous foods; (d) defining and recognizing chemical and physical contamination along with the associated injuries and illnesses; (e) defining and recognizing the major contributing factors for foodborne illness; and (f) recognizing how microorganisms cause foodborne disease; (2) identifying time and temperature relationship with foodborne illness, including: (a) recognizing 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) describing the use of thermometers in monitoring food temperatures, including: (i) types of thermometers; (ii) monitoring techniques and frequency; and (iii) thermometer calibration and frequency; (3) describing the relationship between personal hygiene and food safety, including: (a) recognizing the association between hand contact and foodborne illness, including: (i) correct hand washing technique and frequency; (ii) proper use of gloves, including replacement frequency; and (iii) no bare hand contact with ready-to-eat food; (b) identifying correct hygienic practices for: (i) smoking; (ii) eating and drinking; and (iii) proper clothing and hair restraints; (c) recognizing the association between infected food handlers and foodborne illness and knowing: (i) symptoms of food-transmissible disease; and (ii) reportable foodborne illness diagnoses and exposure history; (d) recognizing how policies, procedures, and managerial controls contribute to improved hygiene practices; (4) describing methods for preventing food contamination, including: (a) defining terms associated with contamination, including: (i) cross contamination; (ii) adulteration; (iii) package and container integrity; and (iv) approved source; (b) identifying 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) explaining the difference between cleaning and sanitizing, and describing the correct procedures for cleaning and sanitizing equipment and utensils, including: (a) identifying the commonly used chemicals approved for sanitizing food-contact surfaces; (b) identifying appropriate cleaning and sanitizing procedures when using the following methods: (i) manual dishwashing; (ii) mechanical dishwashing; and (iii) clean-in-place; and (c) identifying frequency of cleaning and sanitizing; (6) recognizing problems and potential solutions associated with facility, equipment, and layout, including: (a) identifying facility requirements, including design and construction suitable for food establishments to include: (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; and (x) waste disposal; and (b) identifying equipment and utensil design and location; and (7) recognizing 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.