1. (1) identifying foodborne illness, including:

   1. (a) defining terms associated with foodborne illness, including:

      1. (i) foodborne illness;
      2. (ii) foodborne outbreak;
      3. (iii) foodborne infection;
      4. (iv) foodborne intoxication; and
      5. (v) foodborne pathogens;

   2. (b) recognizing the major organisms and toxins that can contaminate food and those major organisms and toxins' associated risks to human health for:

      1. (i) bacteria;
      2. (ii) viruses;
      3. (iii) parasites; and
      4. (iv) fungi;
   3. (c) defining and recognizing potentially hazardous foods;
   4. (d) defining and recognizing chemical and physical contamination along with the associated injuries and illnesses;
   5. (e) defining and recognizing the major contributing factors for foodborne illness; and
   6. (f) recognizing how microorganisms cause foodborne disease;

2. (2) identifying time and temperature relationship with foodborne illness, including:

   1. (a) recognizing the relationship time and temperature has with microorganism survival, growth, and toxin production during:

      1. (i) receiving;
      2. (ii) storing;
      3. (iii) thawing;
      4. (iv) cooking;
      5. (v) hot holding;
      6. (vi) serving;
      7. (vii) cooling;
      8. (viii) cold holding;
      9. (ix) reheating; and
      10. (x) transporting;

   2. (b) describing the use of thermometers in monitoring food temperatures, including:

      1. (i) types of thermometers;
      2. (ii) monitoring techniques and frequency; and
      3. (iii) thermometer calibration and frequency;

3. (3) describing the relationship between personal hygiene and food safety, including:

   1. (a) recognizing the association between hand contact and foodborne illness, including:

      1. (i) correct hand washing technique and frequency;
      2. (ii) proper use of gloves, including replacement frequency; and
      3. (iii) no bare hand contact with ready-to-eat food;

   2. (b) identifying correct hygienic practices for:

      1. (i) smoking;
      2. (ii) eating and drinking; and
      3. (iii) proper clothing and hair restraints;

   3. (c) recognizing the association between infected food handlers and foodborne illness and knowing:

      1. (i) symptoms of food-transmissible disease; and
      2. (ii) reportable foodborne illness diagnoses and exposure history;
   4. (d) recognizing how policies, procedures, and managerial controls contribute to improved hygiene practices;

4. (4) describing methods for preventing food contamination, including:

   1. (a) defining terms associated with contamination, including:

      1. (i) cross contamination;
      2. (ii) adulteration;
      3. (iii) package and container integrity; and
      4. (iv) approved source;

   2. (b) identifying potential hazards and methods to minimize or eliminate hazards in the food establishment, including:

      1. (i) personal hygiene and hand washing;
      2. (ii) cross contamination from food to food;
      3. (iii) cross contamination between equipment and utensils;
      4. (iv) contamination from chemicals;
      5. (v) contamination from unapproved additives;
      6. (vi) physical contamination;
      7. (vii) contamination during service and display;
      8. (viii) contamination from customers; and
      9. (ix) storage;

5. (5) explaining the difference between cleaning and sanitizing, and describing the correct procedures for cleaning and sanitizing equipment and utensils, including:

   1. (a) identifying the commonly used chemicals approved for sanitizing food-contact surfaces;

   2. (b) identifying appropriate cleaning and sanitizing procedures when using the following methods:

      1. (i) manual dishwashing;
      2. (ii) mechanical dishwashing; and
      3. (iii) clean-in-place; and
   3. (c) identifying frequency of cleaning and sanitizing;

6. (6) recognizing problems and potential solutions associated with facility, equipment, and layout, including:

   1. (a) identifying facility requirements, including design and construction suitable for food establishments to include:

      1. (i) refrigeration;
      2. (ii) heating and hot holding;
      3. (iii) floors, walls and ceilings;
      4. (iv) pest control;
      5. (v) lighting;
      6. (vi) plumbing;
      7. (vii) ventilation;
      8. (viii) water supply;
      9. (ix) wastewater disposal; and
      10. (x) waste disposal; and
   2. (b) identifying equipment and utensil design and location; and

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

   1. (a) self-inspection program;
   2. (b) pest control program;
   3. (c) cleaning schedules and procedures; and
   4. (d) equipment and facility maintenance program.

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

KEY: public health, food service, food manager, food safety

Date of Last Change: November 9, 2025

Notice of Continuation: February 7, 2024

Authorizing, and Implemented or Interpreted Law: 26B-1-202(2)(a); 26B-1-202(2)(z); 26B-7-410