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CP-FS Job Analysis Update
The
National Environmental Health Association (NEHA) entered into a contract
with Environmental Health Testing, LLC (EHT) on August 1, 2005. EHT then
began the process of updating of the JTA for the CP-FS exam.
A
survey was conducted to validate the content areas, tasks, and knowledge
statements. About 500 surveys were issued to randomly to those holding
the NEHA CP-FS credential. In
the survey, respondents rated:
- The
frequency with which they personally performed each task and the
criticality of each task;
- The
percentage of time they spent in each of the 10 content areas of
practice; and
- The
frequency with which they used each knowledge statement in their own
work and the criticality of each knowledge statement.
Why does the JTA need to be
updated?
- Periodically
a JTA needs to re-evaluated in order to validate its relevancy to
current practice.
How do the changes in the JTA
effect the CP-FS?
- Below
is the new JTA for the CP-FS exam. The updated JTA reflects the
current practice of a CP-FS, according to the results of the survey.
The CP-FS exam will be updated to reflect this JTA.
When will the new CP-FS exam be
available?
- The
new CP-FS exam that will reflect the updated JTA, will be available
as of June 24, 2006 (at NEHA’s Annual Educational Conference)
Will an updated CP-FS study guide
be available?
- Yes,
a third edition of the CP-FS study guide will be available for
purchase through the NEHA Bookstore in May 2006.
Will the length of the CP-FS exam
change?
- No, the CP-FS exam will still have 120-multiple choice questions. Candidates will be given two (2) hours to complete the exam.
|
Task/ Knowledge Statement |
% of Exam (# of Questions) |
| I.
Causes and Prevention of Foodborne Illness |
28%
(34 questions) |
| 1.
Differentiate between foodborne illness and foodborne outbreak |
|
| 2.
Differentiate between the cause of foodborne infection and foodborne
intoxication |
|
| 3.
Recognize the major types of microorganisms/toxins that cause
biological contamination |
|
| 4.
Identify the common types of bacteria and virus and associated
illnesses and symptoms |
|
| 5.
Identify the common types of parasites and fungi and associated
illnesses and symptoms |
|
| 6.
Define foods that are potentially hazardous |
|
| 7.
Identify biological, physical and chemical contamination |
|
| 8.
Demonstrate knowledge of the hazards associated with cross
contamination |
|
| 9.
Demonstrate knowledge of the personal hygiene and employee health to
food safety |
|
| 10.
Demonstrate knowledge of the relationship between hand contact and
foodborne safety |
|
| 11.
Demonstrate knowledge of the relationship between poor personal
habits and foodborne illness |
|
| 12.
Demonstrate knowledge of the relationship between employee illness
and foodborne illness |
|
| 13.
Demonstrate knowledge of the hazards of contamination and pests as
they relate to foodborne illness |
|
| 14.
Assess the potential for foodborne illness in a food establishment |
|
| 15.
Evaluate standards, policies and procedures for preventing foodborne
illness |
|
| 16.
Describe the HACCP Program |
|
| 17.
Prevent hazards prior to and during receipt of food |
|
| 18.
Prevent hazards during food storage |
|
| 19.
Prevent hazards during food preparation |
|
| 20.
Prevent hazards during food service and display |
|
| 21.
Prevent hazards during re-service of packaged foods and service of
stored, previously prepared foods |
|
| 22.
Prevent hazards during transportation of food |
|
| 23.
Improve practices and procedures, e.g. self inspection procedures |
|
| 24.
Practice and promote personal hygiene |
|
| 25.
Prevent people with food transmitted diseases from working in
the food service establishment |
|
| 26.
Demonstrate knowledge of cleaning and sanitizing utensils and
equipment, correct use of chemicals for cleaning and sanitizing, and
practices for manual and mechanical warewashing |
|
| 27.
Demonstrate knowledge of allergens and their symptoms, and labeling
of food products for allergens |
|
| II.
Knowledge of Food Safety Inspections
|
21%
(25 questions) |
| 1.
Knowledge of how to observe the facility and personnel practices
carefully |
|
| 2.
Knowledge of inspector’s proper attire |
|
| 3.
Demonstrate knowledge of collecting data in a scientific manner |
|
| 4.
Analyze inspection findings |
|
| 5.
Determine corrective action required |
|
| 6.
Document inspection |
|
| 7.
Demonstrate knowledge of equipment operation principles |
|
| 8.
Calibrate test equipment |
|
| 9.
Perform accurate measurements and calculations |
|
| 10.
Demonstrate an understanding of how to interpret test results |
|
| 11.
Examine receipt and storage of food and supplies |
|
| 12.
Assess food preparation facilities and procedures |
|
| 13.
Assess water supply, vector control, and waste management methods |
|
| 14.
Perform appropriate field tests |
|
| 15.
Inspect equipment |
|
| 16.
Assess potential for cross-contamination |
|
| 17.
Assess potential for temperature abuse |
|
| 18.
Assess food storage procedures |
|
| 19.
Identify food source |
|
| 20.
Verify product identification and Evaluate labeling and product
representation |
|
| 21.
Identify proper display and service techniques |
|
| 22.
Use, test, and calibrate thermometers used in food preparation,
service and storage. |
|
| 23.
Identify proper temperatures for heating, reheating, holding,
cooling, and display of food |
|
| 24.
Identify proper story and placement of food items in refrigerators |
|
| 25.
Demonstrate knowledge of proper loading, maintenance, and use of
mechanical warewashers and cleaning and sanitizing procedures |
|
| 26.
Identify proper display and service techniques |
|
| 27.
Use, test, and calibrate thermometers used in food preparation,
service and storage. |
|
| III.
Facility and Plan Review |
13%
(16 questions) |
|
1.
Demonstrate and understanding of the concepts associated with proper
hand washing facilities |
|
|
2.
Demonstrate and understanding of the issues associated with
facilities for storing hazardous materials |
|
|
3.
Demonstrate and understanding of the issues associated with
facilities for dressing, restrooms, and laundry |
|
|
4.
Demonstrate knowledge of suitable facility construction and design
for food establishments |
|
|
5.
Demonstrate knowledge of appropriate materials and design for
floors, walls, and ceilings for food establishments |
|
|
6.
Demonstrate knowledge of proper lighting and ventilation |
|
|
7.
Demonstrate knowledge of proper plumbing installation and water
supply |
|
|
8.
Demonstrate knowledge of proper procedures for disposal of solid
waste and wastewater |
|
|
9.
Identify rules and regulations related to facilities and pest
control |
|
|
10.
Evaluate the adequacy of equipment for refrigeration, cooking, hot
holding, cooling and display |
|
|
11.
Identify proper design and location of equipment |
|
|
12.
Evaluate equipment and utensils to verify they are designed and
constructed to be durable and to retain their characteristic
qualities under normal use and conditions |
|
|
13.
Demonstrate knowledge of problems associated with the use and
maintenance of equipment and utensils |
|
|
14.
Identify proper floor or counter clearance for equipment |
|
|
15.
Identify appropriate use and location for different types of
refrigerators and freezers |
|
| 16.
Identify proper use and location of equipment used to heat food |
|
| IV.
Special Categories |
13%
(16 questions) |
|
1.
Develop plans for special needs (e.g. food banks, soup kitchens,
athletic events) |
|
|
2.
Use knowledge of risk assessment |
|
|
3.
Use knowledge of Modified Atmosphere Packaging (MAP) |
|
|
4.
Use knowledge of barriers – multiple hurdle technology |
|
|
5.
Understand parameters of food relative to foodborne illness |
|
|
6.
Use knowledge of emerging pathogens |
|
|
7.
Access relevant documents on Internet |
|
|
8.
Use knowledge of food irradiation and its hazards |
|
|
9.
Use knowledge of irradiated food labeling requirements |
|
|
10.
Assist with planning for emergencies |
|
|
11.
Understand techniques used in emergencies (e.g. flooding, power
failures, fires) |
|
|
12.
Demonstrate knowledge of shipping manifest documents |
|
|
13.
Inspect transportation vehicles and related equipment |
|
|
14.
Evaluate critical controls during transport/delivery of food
(time/temperature records) |
|
|
15.
Demonstrate knowledge of Food and Bio Security associated with the
food service industry |
|
|
16.
Demonstrate knowledge of special requirements of high risk
populations and establishments |
|
| V.
Legal Aspects of Food Safety |
10%
(12 questions) |
|
1.
Knowledge of definition of adulteration |
|
|
2.
Knowledge of definition of contamination |
|
|
3.
Knowledge of embargo, search, seizure, condemnation, recall, and
nuisance abatement |
|