IFSS National Curriculum Standard: Basic Level Retail Foods
Content Area: Regulatory Foundations for Retail Food Safety
Description: The public health rationale and science behind the guidance incorporated into the FDA Food Code that can be used by federal, state, local, tribal, and territorial agencies to regulate retail food operations.
Topic Areas:
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Description: Provisions of a model code that are legally binding when adopted to regulate retail food establishments.
Terminal Competency:
Recognize the purpose of the model Food Code.
Enabling Competencies:
1. Explain how the FDA Food Code can be used to set minimum retail food safety standards.
2. Identify how the FDA Food Code promotes an Integrated Food Safety System (IFSS).
3. Explain how federal laws and regulations are referenced in the FDA Food Code.
4. Explain how the FDA Food Code is based on current scientific practices.
5. Describe the mechanisms for modifying the Food Code.
To see a set of behavioral anchors, which provide further detail about the enabling competencies and can be used for assessment against the enabling competencies, contact IFPTI.
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Description: Provisions of a model code that are legally binding when adopted to regulate retail food establishments.
Terminal Competency:
Use the FDA Food Code as a reference tool.
Enabling Competencies:
1. Describe the organization of the FDA Food Code.
2. Describe the purpose of the Preface in the FDA Food Code.
3. Explain what types of information is available in the Annexes.
To see a set of behavioral anchors, which provide further detail about the enabling competencies and can be used for assessment against the enabling competencies, contact IFPTI.
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Description: Public health reasons for retail food safety regulations.
Terminal Competency:
Explain the public health reasons for retail food safety regulations.
Enabling Competencies:
1. List the five foodborne illness risk factors.
2. List the five Food Code public health interventions.
3. Identify controls to address the five foodborne illness risk factors.
4. Explain the significance of the five Food Code public health interventions.
To see a set of behavioral anchors, which provide further detail about the enabling competencies and can be used for assessment against the enabling competencies, contact IFPTI.
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Description: Systems to control operational and sanitation conditions within a facility.
Terminal Competency:
Explain the public significance of good retail practices (GRPs).
Enabling Competencies:
1. Explain good retail practices.
2. Give examples of good retail practices.
To see a set of behavioral anchors, which provide further detail about the enabling competencies and can be used for assessment against the enabling competencies, contact IFPTI.
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Description: Agency procedures to ensure uniform and consistent implementation of the retail food program.
Terminal Competency:
Explain administrative procedures utilized to regulate retail food establishments.
Enabling Competencies:
1. Discuss which types of retail food establishments require permits in an agency jurisdiction.
2. Describe the use of administrative forms.
3. Explain the requirement for plan review.
4. Recognize the variance approval process.
5. Explain when Hazard Analysis Critical Control Points (HACCP) plans are required.
6. Describe options to gain compliance.
7. Describe enforcement tools.
8. Identify timeframes for correction.
9. Implement agency policies for inspection frequency based on facility risk category.
10. Explain administrative procedures to address imminent health hazards.
11. Discuss food safety requirements for highly susceptible populations (HSPs).
To see a set of behavioral anchors, which provide further detail about the enabling competencies and can be used for assessment against the enabling competencies, contact IFPTI.
Learning Resources:
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Assessments:
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