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U.S. Department of Health and Human Services

Food

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Checklist for Standardization Performance Areas - Annex 6, Section 1

FDA Procedures for Standardization of Retail Food Safety Inspection Officers

Table of Contents


This Checklist for Standardization Performance Areas is intended as an aid to both the Candidate for standardization and the Standard.  Expectations for each of the five Performance Areas are spelled out to assist the Candidate in preparing for the exercise and to help the Standard evaluate the performance of the Candidate.  Minimum requirements for standardization or re-standardization are provided in Table 2 "Summary of Level of Agreement Required for Each Performance Area."  Results should be discussed at the completion of each standardization inspection to provide feedback to the Candidate before beginning the next inspection.  The checklist and comments should be used to help determine whether the Candidate completes standardization/re-standardization (see Table 2) and also to provide feedback to the Candidate about elements of the inspection process that need improvement.  Columns may be used to check specific observations of the Candidate's performance.  Only one checklist should be used for the entire exercise and not a separate checklist for each inspection.

 

Performance Area A – Foodborne Illness Risk Factors and Food Code Interventions.  the Candidate shall demonstrate knowledge of current FDA Food Code provisions related to Food Code Interventions and Foodborne Illness Risk Factors which are most frequently associated with foodborne illness or injury.
Major Performance Criteria (with examples)

    Checkbox logo Completed the Standardization inspection exercise with no more than 11 disagreements out of a total of 59 items in any one food establishment and an average score of 90% for all inspections.

    Checkbox logo Provided the correct Food Code provision for Out of Compliance Foodborne Illness Risk Factors and Food Code Interventions identified during inspection.

    Checkbox logo Focused inspection on activities associated with Foodborne Illness Risk Factors and Food Code Interventions (with specific attention to handwashing, bare hand contact with RTE food, employee health, infested lesions on hands, approved sources, final cooking temperatures, cooling practices, cross contamination, cleaning and sanitization of food-contact surfaces, hot and cold holding, etc.).

    Checkbox logo Verified that applicable Food Code Interventions were implemented.

    Checkbox logo Was able to explain the significance of each Foodborne Illness Risk Factor and Food Code Intervention.

    Checkbox logo Observed practices, behaviors and procedures.

    Checkbox logo Verified control measures were in place for all Foodborne Illness Risk Factors and Food Code Interventions.

  

Comments for Performance Area A:
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Performance Area B – Good Retail Practices.  The Candidate shall demonstrated knowledge of current FDA Food Code provisions related to Good Retail Practices and the ability to interpret and apply them.
Major Performance Criteria (with examples)

    Checkbox logo Completed the Standardization inspection exercise with no more than 5 disagreements out of a total of 27 items in any one food establishment and an average score of 85% for all inspections.

    Checkbox logo Minimized but didn't ignore time and attention spent on facilities, general sanitation, Good Retail Practices.

    Checkbox logo Was able to explain the significance of each Good Retail Practice.

    Checkbox logo Observed practices, behaviors and procedures.

  

Comments for Performance Area B.
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Performance Area C – Application of HACCP.  The Candidate shall demonstrate the ability to verify compliance with an existing HACCP plan and apply HACCP principles in the development of flow charts and risk control plans.  In the absence of a HACCP plan, the Candidate shall demonstrate the ability to apply all HACCP principles to the inspection process.
Major Performance Criteria (with examples)

    Checkbox logo Evaluated an existing HACCP Plan for necessary information, necessary records and compliance with the Plan.

    Checkbox logo Verified that the Plan contained hazards of concern, CCPs, CLs, monitoring procedures, corrective actions, verification procedures and record keeping.

    Checkbox logo Verified a HACCP Plan is available and used for juice packaged on-site, for ROP per 3-502.12, or for variances for smoking for preservation, curing, using food additives, other ROP, shellfish display tanks, custom processing animals, sprouting seeds, or other processing as determined by the RA.

    Checkbox logo Reviewed required letters of guaranty for parasite destruction, intact beef steaks.

    Checkbox logo Identified the three food preparation processes (no cook step, same day service and complex food preparation) used in the food facility and inspected and developed three process flow diagrams to illustrate each process (including ingredients, leftovers, CCPs, CLs, etc. with two or fewer errors to Pass.

    Checkbox logo Developed a Risk Control Plan based on an observed Out of Compliance Risk Factor which includes the Risk Factor, Code provision, hazards of concern, CCP, CLs, required monitoring and record keeping and person responsible, corrective action when deviations occur based on the PIC's recommendations, length of RCP, and how and when PIC communicates the results.

    Checkbox logo Observed practices, behaviors and procedures.

  

Comments for Performance Area C:
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Performance Area D – Inspection Equipment.  The Candidate shall be equipped and familiar with inspection equipment essential to each food establishment inspection.  During the inspection, the Candidate shall demonstrate knowledge of proper use of essential inspection equipment.
Major Performance Criteria (with examples)

    Checkbox logo Possessed essential inspection equipment to conduct the standardization inspection (including inspection forms, head cover, calibrated thermocouple, maximum registering thermometer or temperature sensitive tape, chemical test kits/strips, flashlight, and alcohol swabs.

    Checkbox logo Was familiar with the operation of essential inspection equipment list above and optional equipment, if used (such as infrared thermometer, pH meter, water activity meter, lab grade pH strips, etc.)

    Checkbox logo Demonstrated proper use of equipment according to the manufacturer's instructions and equipment's capability (such as bi-metallic thermometer, infrared thermometer, temperature sensitive tape, chemical test strips, etc.)

  

Comments for Performance Area D:
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Performance Area E – Communication.  The Candidate shall demonstrate the ability to effectively communicate with the person in charge and explain significant inspection findings to the person in charge at the conclusion of the inspection.
Major Performance Criteria (with examples)

    Checkbox logo Was able to professionally and effectively communicate with the Person in Charge and employees about the Standardization inspection and food safety issues encountered during the introduction and inspection, to better understand operations and management systems to monitor and control CCPs, to answer questions and provide other resources for needed information, to provide positive feedback if possible, to establish open dialogue, and to conduct menu reviews.

    Checkbox logo Used non-verbal communication techniques to convey information (setting a good example by dress, hair restraint, and demeanor; not working when ill; cleaning and sanitizing temperature measuring devices (TMDs); washing hands when entering the prep area; not contaminating food contact surfaces; using or helping to calibrate a thermometer; overcoming language or communication barriers by using drawings or demonstrations.

    Checkbox logo Explained the public health significance and the contribution to foodborne illness of Out of Compliance Foodborne Illness Risk Factors and Food Code Interventions and discussed short and long term behavior changes to achieve compliance.

  

Comments for Performance Area E:
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