Effective October 7, 2024
| Content Areas | Items | Weight |
| 01 Management of Food Safety Practices | 8 | 10% |
| 01 Practice Active Managerial Control and comply with regulatory requirements | 4 | |
| 02 Respond to emergencies and follow procedures with regulatory agencies | 2 | |
| Determine if there is a significant risk of deliberate contamination of food and respond appropriately | 2 | |
| 02 Hygiene and Health | 12 | 15% |
| 01 Ensure proper handwashing procedures are followed | 3 | |
| 02 Monitor employee personal hygiene and cleanliness | 3 | |
| 03 Enforce employee illness requirements based on reported and/or observed symptoms | 3 | |
| 04 Prevent contamination of food by employees | 3 | |
| 03 Safe Receipt, Storage, Transportation, and Disposal of Food | 13 | 16.25% |
| 01 Ensure proper receiving procedures for food and non-food items | 3 | |
| 02 Store food and non-food items properly | 3 | |
| 03 Follow distressed merchandise and product recall procedures | 2 | |
| 04 Dispose of food that does not meet food safety requirements | 3 | |
| 05 Ensure procedures for off-site catering, food transportation, and delivery are followed | 2 | |
| 04 Safe Preparation and Cooking of Food | 15 | 18.75% |
| 01 Ensure proper time and temperature procedures are maintained during preparation and cooking | 5 | |
| 02 Identify and minimize risks for facilities serving highly susceptible populations | 2 | |
| 03 Identify and minimize the different types of contaminants | 5 | |
| 04 Identify and minimize the different types of major food allergens | 3 | |
| 05 Safe Service and Display of Food | 8 | 10% |
| 01 Ensure proper time and temperature procedures are maintained during display and service of food | 3 | |
| 02 Ensure proper use of barrier with ready-to-eat (RTE) foods | 3 | |
| 03 Comply with consumer advisory requirements | 2 | |
| 06 Cleanliness and Sanitation | 12 | 15% |
| 01 Use and store approved cleaning agents, chemicals, and tools properly | 3 | |
| 02 Ensure all non-food contact surfaces are cleaned | 3 | |
| 03 Ensure all food contact surfaces are cleaned and sanitized | 4 | |
| 04 Dispose of waste and biohazard material properly | 2 | |
| 07 Facilities and Equipment | 12 | 15% |
| 01 Ensure proper operation of facilities and equipment | 3 | |
| 02 Follow Master Cleaning Schedule and adjust as necessary | 2 | |
| 03 Ensure sinks are properly maintained and accessible for intended uses | 3 | |
| 04 Reduce pest risks through facility maintenance and working with a pest control operator (PCO) as appropriate | 2 | |
| 05 Ensure equipment meets approved standards for food service operations | 2 | |
| Total | 80 | 100% |