NRFSP ICFSM case studies
NRFSP ICFSM · Put your knowledge to work in context.
The Food Safety Manager Certification is the credential NRFSP issues to food-service managers who demonstrate they can prepare and serve food safely. NRFSP positions the exam as one that reveals an employee's ability to handle food safely rather than their ability to take a test, and it cites a 2013-2014 FDA investigation in which the major difference between outbreak and non-outbreak restaurants was the presence of a Certified Food Protection Manager (CFPM). The NRFSP ICFSM case studies are 5 cases and about 2,695 words.
1The 12-Gallon Stockpot: Cooling Failure in a Hospital Kitchen
A 180-bed hospital kitchen cooks 12 gallons (about 45 L) of chicken-and-rice soup. Cooking ends at 2:00 p.m., and the pot is carried straight into a 38°F walk-in cooler, covered with a tight lid, in the same 14-inch-deep stainless stockpot.
543 words, about 3 min2Missing Tags and a Warm Truck: A Seafood Delivery Decision
At 9:40 a.m., a seafood supplier arrives at a 90-seat restaurant with the weekly order. The invoice lists 3 cases of live oysters in mesh bags, 2 cases of frozen shrimp, and 1 case of vacuum-packed cold-smoked salmon.
550 words, about 3 min3A Vomiting Cook, a Blocked Hand Sink, and Three Dozen Sandwiches
on a Saturday, with the dining room full, a line cook leaves the grill, vomits in the employee restroom, and returns to the line. He tells the person in charge it was just something he ate and asks to finish his shift because the kitchen is short-staffed.
520 words, about 3 min4The 400 ppm Bucket: Sanitizer, Wiping Cloths and a Grooved Cutting Board
A 40-seat sandwich shop keeps a single red bucket of chlorine sanitizer on the prep counter. The label calls for 50 to 100 ppm.
534 words, about 3 min5Poke Kiosk: Time as a Public Health Control, Parasites and the Consumer Advisory
A new poke bowl kiosk in a food hall plans to hold marinated raw ahi tuna and salmon cubes over rice on a cold bar, but the pans will sit in a 72°F room and the owner wants to use time as a public health control (TPHC) instead of ice. The plan is to portion the fish at 9:00 a.m., mark each pan with a 6-hour time, and discard at 3:00 p.m.
548 words, about 3 min