IFSS National Curriculum Standard: Basic Level Retail Foods

Content Area: Risk-Based Inspections

Description: An inspectional approach to assess the occurrence and control of foodborne illness risk factors.

Topic Areas:

  • Description: An introduction to foodborne illness risk factors and public health interventions.

    Terminal Competency:

    Discuss foodborne illness risk factors and public health interventions.

    Enabling Competencies:

    1. List the five foodborne illness risk factors.

    2. List 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.

  • Description: Rationale for sequencing inspectional activities based on foodborne illness risk factors.

    Terminal Competency:

    Determine inspectional activities.

    Enabling Competencies:

    1. Conduct a pre-inspection file review.

    2. Conduct a quick walk-thru to determine activities occurring at the time of inspection.

    3. Evaluate relative risk of operational activities.

    4. Prioritize inspectional activities.

    5. Conclude the inspection.

    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.

  • Description: Assessing the control over foodborne illness risk factors.

    Terminal Competency:

    Discuss active managerial control (AMC).

    Enabling Competencies:

    1. Explain the purpose of active managerial control (AMC).

    2. Differentiate between assessing code compliance and assessing AMC.

    3. Explain a food safety management system (FSMS).

    4. Assess industry implementation of AMC.

    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.

  • Description: Strategies to control foodborne illness risk factors.

    Terminal Competency:

    Discuss intervention strategies to control foodborne illness risk factors.

    Enabling Competencies:

    1. Determine the cause of out-of-control foodborne illness risk factors.

    2. Explain the public health significance of corrective actions.

    3. Identify short-term immediate on-site corrective actions.

    4. Identify long-term interventions for compliance.

    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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Non-permanent and Undefined Food Operations