| Duties and Tasks | Individual Ratings | # of Items |
| Preventing Contamination and Cross-Contamination | 16.10% | 15 |
| Protect food packaging and food contact surfaces from contamination | 3.40% | 4 |
| Verify there is no bare-hand contact for ready-to-eat foods | 3.40% | 3 |
| Ensure that food is stored properly | 3.40% | 4 |
| Monitor “foot traffic” of non-essential staff in food preparation areas | 2.90% | 1 |
| Dispose of wastes | 3.00% | 3 |
| Ensuring Personal Hygiene and Employee Health | 16.70% | 14 |
| Execute employee health policies | 3.40% | 3 |
| Ensure proper hand washing and hygiene | 3.50% | 3 |
| Monitor employee behaviors related to smoking, eating, and drinking | 3.30% | 3 |
| Ensure proper glove use | 3.40% | 3 |
| Ensure proper storage of employee personal belongings (medicines, etc.) | 3.00% | 2 |
| Actively Managing Controls in a Food Establishment | 18.80 | 13 |
| Implement a food safety plan | 3.30% | 2 |
| Train the food establishment staff (new, reassigned, refresher training) | 3.40% | 2-3 |
| Recognize a foodborne illness | 3.10% | 2 |
| Develop a food allergen plan | 2.80% | 2 |
| Ensure regulatory compliance of your establishment | 3.40% | 2-3 |
| Implement a crisis management plans | 2.90% | 2 |
| Monitoring the Flow of Foods | 15.50 | 10 |
| Purchase and receive products | 3.10% | 2 |
| Store and display food products | 3.20% | 2 |
| Serve foods or manage the self-service of foods | 3.10% | 2 |
| Manage the transportation and delivery of food (for example, satellite kitchen) | 2.80% | 2 |
| Monitor foods while they are being prepared | 3.30% | 2 |
| Ensuring Product Time and Temperature | 6.80 | 11 |
| Maintain temperature measuring devices (thermometers) | 3.40% | 3 |
| Manage food product time and temperatures controls | 3.40% | 8 |
| Conducting Cleaning and Sanitizing | 9.60 | 9 |
| Develop cleaning and sanitizing procedures | 3.20% | 3 |
| Store and maintain cleaning and sanitizing materials, tools and products | 3.20% | 3 |
| Conduct cleaning and sanitizing procedures in the establishment | 3.30% | 3 |
| Managing the Physical Facility Design and Maintenance | 13.20 | 5 |
| Develop plans for facility design and maintenance | 2.40% | 1 |
| Maintain water supply and waste disposal systems | 2.70% | 1 |
| Maintain adequate ventilation | 2.60% | 1 |
| Maintain lighting on food preparation and storage areas | 2.70% | 1 |
| Obtain and maintain equipment and supplies | 2.80% | 1 |
| Preventing and Controlling Pests (Insects/Rodents) | 3.20 | 3 |
| Implement pest control prevention | 3.20% | 3 |
| Total Number of Questions on Examination | 100.00% | 80 |