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U.S. Department of Health and Human Services

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Scoring Form and Instructions - Annex 5

FDA Procedures for Standardization of Retail Food Safety Inspection Officers

Table of Contents


The purpose of the following chart is to tally the disagreement between the Candidate's and the Standard's responses on the FDA Standardization Inspection Report (Annex 2 Section 1). The Standard determines whether the Candidate properly identified and categorized violative conditions on each of the "foodborne illness risk factors/Food Code Interventions" and the "Good Retail Practices (GRPs)" portions of the FDA Standardization Inspection Report. The Standard may mark an item "S" to reflect a disagreement in a case where the Candidate has the opportunity to make an observation or take a measurement and fails to do so, and intervention by the Standard would alert the Candidate to the missed opportunity.

 

Chart 2: Performance Criteria Tally of Disagreements in Each Establishment
Candidate's Name: Standard's Name:
Candidate's Address: Agency: City: State: Zip: County:
Standard's Address: Agency: City: State: Zip: County:
Total Inspection Time : Date: Location of Standardization:
ESTABLISHMENTS
Performance Area 1 2 3 4 5 6 7 8 TOTAL (1-8) or
TOTAL (1-6)
Risk Factors and Public Health
Interventions
                 
GOOD RETAIL PRACTICES                  

SCORING FORM AND INSTRUCTIONS FOR SCORING AND DETERMINING PERFORMANCE

Foodborne Illness Risk Factors and Food Code Interventions:
To pass this section, the Candidate must achieve an average score of 90 percent (no more than 46 disagreements for all 8 establishments) with no more than 11 disagreements per establishment.

Step 1. Determine the number of disagreements per establishment and record it in the chart (Performance Criteria Tally of Disagreements).

  • If the disagreements/establishment is less than 12, proceed to step 2.
  • If the disagreements/establishment is equal to or greater than 12, stop inspections. Candidate fails.

Step 2. Total the number of disagreements on Foodborne Illness Risk Factors and Food Code Interventions for all the establishments.

  • If the disagreements are equal to or less than 46 for 8 establishments, the Candidate passes.
  • If the disagreements are greater than 46 for 8 establishments, the Candidate fails.
  • If the disagreements are equal to or less than 35 for 6 establishments, the Candidate passes.
  • If the disagreements are greater than 35 for 6 establishments, the Candidate fails.

Good Retail Practices:
To pass this section, the Candidate must achieve an average score of 85 percent (no more than 32 disagreements for all 8 establishments) and have no more than 5 disagreements on GRPs per establishment.

Step 1. Determine the number of disagreements per establishment.

  • If the disagreements/establishment are less than 6, proceed to step 2.
  • If the disagreements/establishment are equal to or more than 6, stop inspections. Candidate fails.

Step 2. Total the number of disagreements on GRPs for all establishments.

  • If the disagreements are less than or equal to 32 for 8 establishments, the Candidate passes.
  • If the disagreements are greater than 32 for 8 establishments, the Candidate fails.
  • If the disagreements are less than or equal to 24 for 6 establishments, the Candidate passes.
  • If the disagreements are greater than 24 for 6 establishments, the Candidate fails.

Application of A "satisfactory" score is required to pass.

 

  • Refer to Chapter 3, Table 2

 

SCORING FORM (EXAMPLE #1)
Chart 3a: Sample Performance Criteria Tally of Disagreements in Each Establishment
PERFORMANCE CRITERIA TALLY OF DISAGREEMENTS IN EACH ESTABLISHMENT
(SAMPLE)
Candidate's Name: Jane Smith Standard's Name: George Harris
Candidate's Address:1234 Anywhere Street Agency: State City: Nice State: HI Zip: 12345 County: Franklin
Standard's Address: 4321 Somewhere Street Agency: FDA City: Washington DC State: Zip: 20204 County:
Total Inspection Time: 72 hrs Date: 7/25/02 Location of Standardization: Washington D.C.
ESTABLISHMENTS
Performance Area 1 2 3 4 5 6 7 8 TOTAL (1-8)
Total (1-6)
FOODBORNE ILLNESS RISK FACTORS and Food Code Interventions 9 11 11 5 2 2 3 1 44
GOOD RETAIL PRACTICES 3 2 2 5 3 3 2 2 22

In this example, the Candidate passes both the Foodborne Illness Risk Factors and Food Code Interventions and the Good Retail Practices portions. The number of disagreements for any one establishment did not exceed the maximum and the total number of disagreements for all the establishments also did not exceed the maximum number.

 

SCORING FORM (EXAMPLE #2)
Chart 3b: Sample Performance Criteria Tally of Disagreements in Each Establishment
PERFORMANCE CRITERIA TALLY OF DISAGREEMENTS IN EACH ESTABLISHMENT
(SAMPLE)
Candidate's Name: Jane Smith Standard's Name: George Harris
Candidate's Address: 1234 Anywhere Street Agency: State City: Nice State: HI Zip: 12345 County: Franklin
Standard's Address: 4321 Somewhere Street Agency: FDA City: Washington D.C. State: Zip: 20204 County:
Total Inspection Time : 72 hrs Date: 7/25/02 Location of Standardization: Washington D.C.
ESTABLISHMENTS
Performance Area 1 2 3 4 5 6 7 8 TOTAL (1-8) Total (1-6)
Foodborne Illness Risk Factors and Food Code Interventions 11 11 12            
Good Retail Practices 6 5 4            

Here the Candidate fails the Foodborne Illness Risk Factors and Food Code Interventions portion of this exercise. The Candidate was close to the maximum number of disagreements for any one establishment in the first two facilities and exceeded this maximum number of disagreements in the third establishment.

 

FINAL SCORING REPORT
Chart #4: Candidate's Composite Performance Score
CANDIDATE'S FINAL PERFORMANCE SCORE
Candidate's Name: Title:
Agency: Office Telephone Number:
Office Address: City: State: Zip:
Standard's Name: Standard's Title:
Agency: Office Telephone Number: Location of Standardization:
Office Address: City: State: Zip:
Instructions: For the following Performance Areas circle the Level of Agreement.
PERFORMANCE AREA LEVEL OF AGREEMENT
A. FOODBORNE ILLNESS RISK FACTORS AND FOOD CODE INTERVENTIONS PASSES FAILS
2. GOOD RETAIL PRACTICES PASSES FAILS
3. APPLICATION OF HACCP PRINCIPLES SATISFACTORY UNSATISFACTORY
a. Process flow Charts
SATISFACTORY UNSATISFACTORY
b. Risk Control Plan
SATISFACTORY UNSATISFACTORY
c. Verification of HACCP Plans
SATISFACTORY UNSATISFACTORY
d. Statement of HACCP Principles
   (Initial standardization only)
SATISFACTORY UNSATISFACTORY
4. INSPECTION EQUIPMENT SATISFACTORY NEEDS IMPROVEMENT
5. COMMUNICATION SATISFACTORY NEEDS IMPROVEMENT

STANDARD'S SIGNATURE:

NAME (Print):_________________________________

NAME (Signature):______________________________ Date:_____________