Food Safety

Domain Description

Knowledge of food safety includes: basic sanitation practices (ServSafe, HACCP); basic concepts and processes in food microbiology; control of pathogenic and spoilage microorganisms in food; methods of food preservation; process lethality and thermal death curves; challenges and solutions for food safety in the food production continuum; and ability to identify and categorize threats to the food system, and how each can be prevented, controlled, and/or mitigated in the food production system.


  • Knowledge of Allergens and Food Intolerances
  • Knowledge of Appropriate Documentation (e.g., lab book, specs, process documentation)
  • Knowledge of Food Safety Practices and HACCP
  • Knowledge of Food Sanitation (including prevention of foodborne illnesses, etc.)
  • Knowledge of Government Food Regulations (e.g., FDA, USDA, NLEA, CFR, appropriate local/international regulations)
  • Knowledge of Menu Engineering
  • Knowledge of Multicultural Product Requirements (e.g., Kosher, Halal)
  • Knowledge of New Technologies
  • Knowledge of Occupational Safety and Health Rules and Regulations (e.g., OSHA)
  • Knowledge of Purchasing (e.g., finance management, vendor management)
  • Knowledge of Quality Assurance Systems (e.g., process control, lot traceability and recall, food testing: physical, chemical, microbiological, organoleptic)
  • Knowledge of Quality Issues and Troubleshooting (e.g., mold/yeast/microbial issues, effects of abuse)