ADAFSA EFST Exam study plan
ADAFSA EFST Exam · Give each week a clear focus.
8 weeks · About 7 hours per week
Food Safety Regulations and Legislation & HACCP Principles and Food Safety Management Systems
Map the structure of UAE federal food safety legislation and identify which authority enforces which provision
Explain how ADAFSA regulations interact with federal law and municipal inspection roles
List the seven HACCP principles and state the purpose of each in one sentence
Distinguish prerequisite programs from critical control points using three concrete examples
Draft a one-page comparison of legal requirements versus HACCP system requirements
Your checkpoint
A one-page regulatory map linking each key legal instrument to its enforcing authority, plus a HACCP principle checklist
HACCP Principles and Food Safety Management Systems & Foodborne Hazards and Risk Assessment
Conduct a hazard analysis for a chosen food process and classify hazards as biological, chemical, or physical
Determine critical control points using a decision tree and justify each determination
Set critical limits with a stated scientific or regulatory basis
Describe the main foodborne pathogens, their sources, and the control measures that prevent them
Explain the risk assessment process from hazard identification through risk characterization
Your checkpoint
A completed HACCP hazard analysis worksheet with CCP determinations and justified critical limits for one process flow
Foodborne Hazards and Risk Assessment & Food Hygiene and Sanitation Practices
Compare chemical and physical hazard sources in food operations and specify control measures for each
Calculate a simple risk estimate using likelihood and severity scoring
Apply the temperature danger zone and time limits to a receiving and storage scenario
Sequence cleaning and sanitizing steps correctly and select sanitizers appropriate to a surface type
Identify common cross-contamination routes and design controls to break each one
Your checkpoint
A hazard control matrix covering biological, chemical, and physical hazards with matched preventive controls and verification steps
Food Hygiene and Sanitation Practices & HACCP Principles and Food Safety Management Systems
Write standard operating procedures for cleaning, sanitation, and personal hygiene
Establish monitoring procedures, corrective actions, and verification activities for a HACCP plan
Explain recordkeeping requirements and retention expectations for a food safety management system
Evaluate whether a sample HACCP plan meets all twelve Codex steps
Design a sanitation schedule that assigns frequency, responsibility, and verification
Your checkpoint
A complete HACCP plan document, including monitoring, corrective actions, verification, and records, for one food operation
Training Design, Delivery and Assessment Methods & Communication, Coaching and Adult Learning Principles
Write measurable learning objectives using action verbs mapped to Bloom's taxonomy levels
Select delivery methods appropriate to knowledge, skill, and attitude objectives
Apply adult learning principles such as relevance, experience, and problem-centered design to a lesson outline
Build an assessment plan that includes formative and summative methods with scoring criteria
Draft coaching questions that guide a learner to self-correct rather than receive a direct answer
Your checkpoint
A 60-minute training session plan with objectives, timed activities, materials, and an aligned assessment rubric
Training Design, Delivery and Assessment Methods & Communication, Coaching and Adult Learning Principles
Design a practical skills assessment with observable performance criteria and a pass standard
Construct valid written test items that avoid ambiguity and cueing
Deliver a micro-training session and collect structured feedback on clarity and engagement
Adapt communication style for different audiences including food handlers, supervisors, and management
Analyze assessment results to identify gaps in training content or delivery
Your checkpoint
A complete assessment package containing a written test, a practical observation checklist, and an item-analysis summary from a pilot delivery
Audit, Inspection and Compliance Verification & Food Safety Regulations and Legislation
Prepare an audit checklist that maps each item to a specific regulatory or system requirement
Distinguish audit evidence types and judge whether evidence is sufficient and reliable
Classify nonconformities by severity and write findings that are factual and actionable
Explain the corrective action and root cause analysis process following a finding
Describe inspector versus auditor roles and the limits of each
Your checkpoint
A completed mock audit report with findings, severity ratings, root cause notes, and a corrective action plan
Food Safety Regulations and Legislation & Foodborne Hazards and Risk Assessment & Food Hygiene and Sanitation Practices & HACCP Principles and Food Safety Management Systems & Training Design, Delivery and Assessment Methods & Communication, Coaching and Adult Learning Principles & Audit, Inspection and Compliance Verification
Synthesize all domains into an integrated food safety scenario and defend decisions made at each stage
Complete timed practice questions across all domains and review every missed item
Identify the three weakest sub-topics and close each gap with targeted review
Rehearse explaining a HACCP decision and a training design choice aloud under time pressure
Confirm readiness by scoring against a defined pass threshold
Your checkpoint
A full-length timed practice exam scored against a pass threshold, with a written remediation log for every missed item
Milestones
Week 2: Can explain all seven HACCP principles and justify CCP determinations for a process flow without notes
Week 4: HACCP plan document passes a self-check against all twelve Codex steps with no missing element
Week 6: Training session plan and assessment package show one-to-one alignment between objectives, activities, and assessment items
Week 7: Mock audit report contains findings traceable to a specific requirement and a credible root cause for each
Week 8: Practice exam score meets or exceeds the pass threshold, and every missed item has a documented remediation