FoodSHAP Basic Food Safety study plan

Distinguish the three hazard classes (biological, chemical, physical) and list at least four concrete examples of each found in food service

Explain the difference between food infection, intoxication, and toxin-mediated infection, naming one organism for each

Identify the six conditions bacteria need to multiply (FATTOM) and describe how each is controlled in a kitchen

List the Big Six pathogens and state the food, symptom onset window, and one control measure for each

Define TCS (time/temperature control for safety) food and classify 15 common foods as TCS or non-TCS

Write the correct handwashing sequence in order and state the minimum scrub time and total duration

Identify every situation that requires a handwash (at least ten triggers) and the situations where gloves are required versus optional

Explain the reporting duties of a food handler with vomiting, diarrhea, jaundice, sore throat with fever, or an infected wound

Describe correct glove use: when to change, what to never do with gloves, and the hand hygiene step before donning

Outline the requirements for clean outer clothing, hair restraints, fingernails, jewelry, and eating or drinking in food areas

State the temperature danger zone and the maximum cumulative time TCS food may spend in it

Apply the two-stage cooling rule from cooking temperature to 21°C within 2 hours and to 5°C within 6 hours total, and calculate pass/fail from sample time logs

Describe safe thawing methods and explain why room-temperature thawing fails

Convert between Celsius and Fahrenheit for the key control points (5°C, 57°C, 63°C, 74°C, 135°C) without a calculator

Explain date marking of ready-to-eat TCS food at 5°C for 7 days, including the day-of-prep counting rule

Define cross-contamination and list at least six routes (hands, utensils, cutting boards, drips, cloths, storage order)

State the correct top-to-bottom refrigerator storage order by cooking temperature and justify each position

Distinguish cleaning from sanitizing and state the required concentration and contact time for chlorine and quaternary ammonium sanitizers

Describe the four-step manual dishwashing sequence and the three-compartment sink method with correct water temperatures

Explain when a surface must be cleaned and sanitized (before use, after raw contact, after a task change, every 4 hours of continuous use)

Describe the required features of food-contact surfaces (smooth, durable, non-absorbent, corrosion-resistant, easy to clean)

Apply the work-flow principle of separating raw and ready-to-eat paths from receiving to service, and identify three layout faults in a described kitchen

Explain ventilation, lighting (with shatter protection), and handwashing sink placement requirements

Identify signs of pest activity and describe at least four exclusion and monitoring measures

Outline potable water requirements, backflow prevention, and correct handling of waste, grease, and refuse areas

Explain the roles of the food business operator and the food handler under a modern food law framework, and the principle of due diligence

Describe the requirement for supplier approval, traceability and recall, and what records a small business must keep

Distinguish mandatory legal requirements from guidance and best practice, using three concrete examples

Outline inspection and enforcement powers, including improvement notices, closure, and the consequences of non-compliance

Summarize allergen labelling and declaration duties for unpackaged and packaged food

State the seven HACCP principles in order and give a one-sentence explanation of each

Distinguish a hazard analysis from a risk assessment and identify critical control points using a decision tree on two worked examples

Set a critical limit, monitoring procedure, corrective action, and verification activity for one cooking and one chilling CCP

Describe at least four prerequisite programs (supplier approval, cleaning, pest control, training, traceability) and explain how each supports HACCP

Explain the difference between verification and validation and give one example of each

Answer 60 mixed practice questions under timed conditions and score at least 80 percent

Review every missed question and write the underlying rule it tested, not just the correct letter

Re-derive the temperature, time, and concentration numbers from memory without notes

Re-teach two weak topics aloud or in writing in under three minutes each

Build a one-page final review sheet limited to numbers, sequences, and lists