Effective February 3, 2020
| Duties and Tasks | Items |
| Ensuring Personal Hygiene | 13 |
| Inform that Improper Hygiene is #1 Cause of Foodborne Illness | 2 |
| Implement Illness Policy | 2 |
| Identify Potential Food Employee Illness | 2 |
| Establish Hygiene Policies | 2 |
| Train Food Employees on Handwashing | 2 |
| Monitor Food Employee Behaviors | 1 |
| Monitor Food Employee Glove Usage | 2 |
| Managing Food Holding Time and Temperatures | 11 |
| Monitor Time/Temperature for Hot Holding | 2 |
| Monitor Time/Temperature for Cooling | 2 |
| Monitor Time/Temperature for Cold Holding | 2 |
| Monitor Time/Temperature for Thawing | 2 |
| Verify Food Temperatures | 1 |
| Implement Time as a Public Health Control (TPHC) | 1 |
| Implement Date-Marking of Foods | 1 |
| Preventing Contamination, Cross-Contamination, and Cross-Contact | 12 |
| Address Biological Contamination Issues | 2 |
| Address Chemical Contamination Issues | 2 |
| Address Physical Contamination Issues | 2 |
| Address Allergen-Related Contamination Issues | 1 |
| Implement Hygiene-Related Intervention Strategies | 1 |
| Implement Cleaning and Sanitizing Intervention Strategies | 2 |
| Implement Storage and Separation Intervention Strategies | 2 |
| Managing Cooking Times and Temperatures | 4 |
| Measure and Monitor Food Temperatures | 2 |
| Monitor Time/Temperature for Reheating for Hot holding | 1 |
| Implement Procedures to Manage Non-Continuous Cooking of Raw Animal Foods | 1 |
| Monitoring the Flow of Foods | 10 |
| Manage Food Purchases | 1 |
| Receive Foods | 1 |
| Manage the Transportation and Delivery of Foods | 2 |
| Store Foods | 2 |
| Manage Food Preparation Policies | 2 |
| Ensure Safe Service and Self-Service of Food | 2 |
| Actively Managing Controls in a Food Establishment | 10 |
| Ensure Regulatory Compliance | 2 |
| Develop Food Safety Culture | 2 |
| Implement Food Safety Management Program | 2 |
| Verify Competence of Food Employees | 2 |
| Develop and Implement Food Defense Plan | 1 |
| Manage Crises/Emergencies | 1 |
| Managing the Physical Food Establishment/Equipment Design and Maintenance | 14 |
| Develop Plans for Food Establishment Design and Maintenance | 1 |
| Maintain water supply and waste disposal systems | 1 |
| Manage the design, installation and maintenance of food equipment | 2 |
| Ensure Equipment is Utilized Correctly | 2 |
| Maintain Toilet Rooms | 1 |
| Maintain Plumbing and Fixtures | 2 |
| Maintain Adequate Lighting | 1 |
| Maintain Adequate Ventilation | 1 |
| Manage Solid Waste and Recyclables | 1 |
| Preventing and Controlling Vermin and Pests (insects/rodents) | 2 |
| Managing Cleaning and Sanitizing Activities | 6 |
| Develop Cleaning and Sanitizing Procedures | 2 |
| Store and Maintain Cleaning and Sanitizing Materials, Tools, and Products | 2 |
| Conduct Cleaning and Sanitizing Procedures in the Food Establishment | 2 |
| Total | 80 |