U. S. Department of Health and Human Services
Public Health Service
Food and Drug Administration


FDA Procedures for Standardization and Certification
of Retail Food Inspection/Training Officers

Annex 5

2000; minor revisions 2003

Cover Memo
Contents
Expanded Contents

SCORING FORM AND INSTRUCTIONS FOR SCORING AND DETERMINING PERFORMANCE

The purpose of the following chart is to tally the disagreement between the Candidate's and the Standard's responses on the FDA Standardization Inspection Report (Annex 2 Section 1). The Standard determines whether the Candidate properly identified and catergorized violative conditions on each of the "Interventions/Risk Factors" and the "Good Retail Practices (GRPs)" portions of the FDA Standardization Inspection Report. The Standard may mark an item "S" to reflect a disagreement in a case where the Candidate has the opportunity to make an observation or take a measurement and fails to do so, and intervention by the Standard would alert the Candidate to the missed opportunity.
Chart 3: Performance Criteria Tally of Disagreements in Each Establishment
Candidate's Name: Standard's Name:
Candidate's Address: Agency: City: State: Zip: County:
Standard's Address: Agency: City: State: Zip: County:
Total Inspection Time : Date: Location of Standardization:

ESTABLISHMENTS
Performance Area 1 2

3

4

5

6

7

8

TOTAL (1-8) or
TOTAL (1-6)
Risk-Based Inspection                  
Good Retail Practices                  

 

RISK-BASED INSPECTION:

To pass this section, the Candidate must achieve an average score of 90 percent (no more than 44 disagreements for all 8 establishments) with no more than 11 disagreements per establishment.

Step 1. Determine the number of disagreements per establishment and record it in the chart (Performance Criteria Tally of Disagreements).

If the disagreements/establishment is less than12, proceed to step 2.

If the disagreements/establishment is greater than or equal to12, stop inspections. Candidate fails.

SCORING FORM AND INSTRUCTIONS FOR SCORING AND DETERMINING PERFORMANCE

Step 2. Total the number of disagreements on Interventions/Risk Factors for all the establishments.

If the disagreements are less than or equal to44 for 8 establishments, the Candidate passes.

If the disagreements are greater than44 for 8 establishments, the Candidate fails.

If the disagreements are less than or equal to33 for 6 establishments, the Candidate passes.

If the disagreements are greater than33 for 6 establishments, the Candidate fails.

Good Retail Practices:

To pass this section, the Candidate must achieve an average score of 85 percent (no more than 32 disagreements for all 8 establishments) and have no more than 5 disagreements on GRPs per establishment.

Step 1. Determine the number of disagreements per establishment.

If the disagreements/establishment are less than6, proceed to step 2.

If the disagreements/establishment are greater than or equal to6, stop inspections. Candidate fails.

Step 2. Total the number of disagreements on GRPs for all establishments.

If the disagreements are less than or equal to32 for 8 establishments, the Candidate passes.

If the disagreements are greater than 32 for 8 establishments, the Candidate fails.

If the disagreements are less than or equal to 24 for 6 establishments, the Candidate passes.

If the disagreements are greater than24 for 6 establishments, the Candidate fails.

Application of HACCP Principles: A "satisfactory" score is required to pass.
Refer to Chapter 3, Table 2

 

SCORING FORM (EXAMPLE #1)

Chart 3a: Sample Performance Criteria Tally of Disagreements in Each Establishment

PERFORMANCE CRITERIA TALLY OF DISAGREEMENTS IN EACH ESTABLISHMENT
(SAMPLE)

Candidate's Name: Jane Smith Standard's Name: George Harris
Candidate's Address:1234 Anywhere Street

 Agency: State City: Nice State: HI Zip: 12345 County: Franklin
Standard's Address: 4321 Somewhere Street Agency: FDA City: Washington DC State: Zip: 20204 County:
Total Inspection Time: 72 hrs Date: 7/25/02 Location of Standardization: Washington D.C.

ESTABLISHMENTS
Performance Area 1 2

3

4

5

6

7

8

TOTAL (1-8)
Total (1-6)
Risk-Based Inspection

9

11

11

5

2

2

3

1

44
Good Retail Practices

3

2

2

5

3

3

2

2

22

In this example, the Candidate passes both the Risk-Based Inspection and the Good Retail Practices portions. The number of disagreements for any one establishment did not exceed the maximum and the total number of disagreements for all the establishments also did not exceed the maximum number.

 

SCORING FORM (EXAMPLE #2)

Chart 3b: Sample Performance Criteria Tally of Disagreements in Each Establishment

PERFORMANCE CRITERIA TALLY OF DISAGREEMENTS IN EACH ESTABLISHMENT
(SAMPLE)

Candidate's Name: Jane Smith Standard's Name: George Harris
Candidate's Address: 1234 Anywhere Street

 Agency: State City: Nice State: HI Zip: 12345 County: Franklin
Standard's Address: 4321 Somewhere Street Agency: FDA City: Washington D.C. State: Zip: 20204 County:
Total Inspection Time : 72 hrs Date: 7/25/02 Location of Standardization: Washington D.C.

ESTABLISHMENTS
Performance Area 1 2

3

4

5

6

7

8

TOTAL (1-8)

Total (1-6)
Risk-Based Inspection

11

11

12

            
Good Retail Practices

6

5

4

            

Here the Candidate fails the Risk Based Inspection portion of this exercise. The Candidate was close to the maximum number of disagreements for any one establishment in the first two facilities and exceeded this maximum number of disagreements in the third establishment

 

FINAL SCORING REPORT

Chart #4: Candidate's Composite Performance Score

CANDIDATE'S FINAL PERFORMANCE SCORE
Candidate's Name: Title:
Agency: Office Telephone Number:
Office Address: City: State: Zip:
Standard's Name: Standard's Title:
Agency: Office Telephone Number: Location of Standardization:
Office Address: City: State: Zip:
Instructions: For the following Performance Areas circle the Level of Agreement.

PERFORMANCE AREA

LEVEL OF AGREEMENT
1. RISK-BASED INSPECTION

PASSES

FAILS
2. GOOD RETAIL PRACTICES

PASSES

FAILS
3. APPLICATION OF HACCP PRINCIPLES

SATISFACTORY

 UNSATISFACTORY
a. Process flow Charts
Satisfactory Unsatisfactory
b. Risk Control Plan
Satisfactory Unsatisfactory
c. Verification of HACCP Plans
Satisfactory Unsatisfactory
(Initial Certification only)
d. Statement of HACCP Principles
Satisfactory Unsatisfactory
4. INSPECTION EQUIPMENT

SATISFACTORY

NEEDS IMPROVEMENT
5. COMMUNICATION

SATISFACTORY

NEEDS IMPROVEMENT

Comments:

 

 

 

STANDARD'S SIGNATURE:

NAME (Print):_________________________________

NAME (Signature):______________________________ Date:_____________

 

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