Conference for Food Protection

2018 Biennial Meeting

Issue View | Council II | 2018 Scribe Packet

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Issue Number: Council II 005

Issue History

This is a brand new Issue.


DOK 2 – Amend Food Code for Demonstration of Knowledge

Issue you would like the Conference to consider

That a letter be sent to the FDA requesting that the most current edition of the Food Code be amended by adding a new paragraph (D) to Section 2.102.11

Public Health Significance

Demonstration of knowledge is identified as one of the five key public health interventions to protect consumer health. The designated person in charge who is knowledgeable about foodborne disease prevention, Hazard Analysis and Critical Control Point (HACCP) principles, and Code requirements is prepared to recognize conditions that may contribute to foodborne illness or that otherwise fail to comply with Code requirements, and to take appropriate preventive and corrective actions. A dialogue with the person in charge during the inspection process will also reveal whether or not that person is enabled by a clear understanding of the Code and its public health principles to follow sound food safety practices and to produce foods that are safe, wholesome, unadulterated, and accurately represented.

Recommended Solution: The Conference recommends...

that a letter be sent to the FDA requesting that the most current edition of the Food Code be amended by adding a new paragraph (D) as a priority foundation item to Section 2-102.11 as follows (underline format used for new language) as an additional method of demonstrating knowledge.

(A) Complying with this Code by having no violations of PRIORITY ITEMS during the current inspection; Pf

(B) Being a certified FOOD protection Manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM; Pf or

(C) Responding correctly to the inspector's questions as they relate to the specific food operation. The areas of knowledge include

1. Describing the relationship between the prevention of foodborne disease and the personal hygiene of a FOOD EMPLOYEE; Pf

2. Explaining the responsibility of the PERSON IN CHARGE for preventing the transmission of foodborne disease by a FOOD EMPLOYEE who has a disease or medical condition that may cause foodborne disease; Pf

3. Describing the symptoms associated with the diseases that are transmissible through FOOD; Pf

4. Explaining the significance of the relationship between maintaining the time and temperature of TIME/TEMPERATURE CONTROL FOR SAFETY FOOD and the prevention of foodborne illness; Pf

5. Explaining the HAZARDS involved in the consumption of raw or undercooked MEAT, POULTRY, EGGS, and FISH; Pf

6. Stating the required FOOD temperatures and times for safe cooking of TIME/TEMPERATURE CONTROL FOR SAFETY FOOD including MEAT, POULTRY, EGGS, and FISH; Pf

7. Stating the required temperatures and times for the safe refrigerated storage, hot holding, cooling, and reheating of TIME/TEMPERATURE CONTROL FOR SAFETY FOOD; Pf

8. Describing the relationship between the prevention of foodborne illness and the management and control of the following:

a) Cross contamination, Pf

b) Hand contact with READY-TO-EAT FOODS, Pf

c) Handwashing, Pf and

d) Maintaining the FOOD ESTABLISHMENT in a clean condition and in good repair; Pf

9. Describing FOODS identified as MAJOR FOOD ALLERGENS and the symptoms that a MAJOR FOOD

ALLERGEN could cause in a sensitive individual who has an allergic reaction. Pf

10. Explaining the relationship between FOOD safety and providing EQUIPMENT that is:

a) Sufficient in number and capacity, Pf and

b) Properly designed, constructed, located, installed, operated, maintained, and cleaned; Pf

11. Explaining correct procedures for cleaning and SANITIZING UTENSILS and FOOD-CONTACT


12. Identifying the source of water used and measures taken to ensure that it remains protected from

contamination such as providing protection from backflow and precluding the creation of cross

connections; Pf

13. Identifying POISONOUS OR TOXIC MATERIALS in the FOOD ESTABLISHMENT and the procedures

necessary to ensure that they are safely stored, dispensed, used, and disposed of according to LAW;

14. Identifying CRITICAL CONTROL POINTS in the operation from purchasing through sale or service that

when not controlled may contribute to the transmission of foodborne illness and explaining steps taken to

ensure that the points are controlled in accordance with the requirements of this Code; Pf

15. Explaining the details of how the PERSON IN CHARGE and FOOD EMPLOYEES comply with the HACCP

PLAN if a plan is required by the LAW, this Code, or an agreement between the REGULATORY


16. Explaining the responsibilities, rights, and authorities assigned by this Code to the:






comply with reporting responsibilities and EXCLUSION or RESTRICTION of FOOD EMPLOYEES; Pf or

(D) The PIC can demonstrate food safety knowledge as it relates to the specific food operation through the use of job aids and other practical means such as showing how they take temperatures, calibrate a thermometer, mix or test sanitizer, and in general being in compliance with section 2-103.11 as verified during the current inspection. Pf

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