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Exam Number : NRA-FPM
Exam Name : NRA ServSafe Food Protection Manager
Vendor Name : Food
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NRA-FPM exam Format | NRA-FPM Course Contents | NRA-FPM Course Outline | NRA-FPM exam Syllabus | NRA-FPM exam Objectives


Providing Safe Food

•Foodborne Illness

•​ How Food borne Illnesses Occur

•Keeping Food Safe

Forms of Contamination

•Biological, Chemical, and Physical Contaminants

•Deliberate Contamination of Food

•Responding to a Foodborne Illness Outbreak

•Food Allergens

The Safe Food Handler

•How Food Handlers Can Contaminate Food

•A Good Personal Hygiene Program

The Flow of Food: An Introduction

•Hazards in the Flow of Food

•Monitoring Time and Temperature

The Flow of Food: Purchasing, Receiving, and Storage

•General Purchasing and Receiving Principles

•Storage

The Flow of Food: Preparation

•Preparation

•Cooking Food

•Cooling and Reheating Food

The Flow of Food: Service

•Holding Food

•Serving Food

Food Safety Management Systems

•Food Safety Management Systems

Safe Facilities and Pest Management

•Interior requirements for a Safe Operation

•Emergencies that Affect the Facility

•Pest Management

Cleaning and Sanitizing

•Cleaning and Sanitizing

•Dishwashing

•Cleaning and Sanitizing in the Organization

Appendix

•Organisms That Cause Foodborne Illness

This Syllabus is strictly adhered to and there are no provisions for ‘practical experience.

I. Providing Safe Food including the ethical responsibility of operators to provide a safe product, how to produce
such a product, what can happen when sanitation is breached, common sense approach to maintaining good
sanitation, and the role of the NYS Board of Health in keeping the food supply safe, the FAT TOM concept.

II. Forms of Contamination including biological, chemical, and physical contaminants, how to prevent common
problems and outbreaks of foodborne illnesses, specific pathogens and their preferred growing environments, the
four phases of bacterial growth.

III. The Safe Foodhandler including effective training and protocols for staff to maintain good sanitation, the role of
personal hygiene in maintain safe food handling practices, making every day a "health inspection day".

IV. The Flow of Food
V. Food Prep and Service including the role of HACCP in the food safety arsenal, following potentially hazardous
foods through the operation from purchasing to post production reports.

VI. Food Safety Management

VII. The Safe Facility including modeling safe food handling practices, providing tools and training for safe food
handling, response to outbreaks of foodborne illness (perceived or real), discussion keeping the facility pest and
contaminant free including proactive tactics, how to read and use Material Safety Data Sheets.
VIII. Cleaning and sanitizing and National Certification exam including the definitions of the terms clean versus
sanitary, different types of sanitizers including chlorides, and quaternary sanitizing agents and their uses,
sanitizing practices for major equipment, surfaces, service ware and hand tools.



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Food ServSafe teaching

 

National Restaurant Association ServSafe Program

About:

Drexel University offers the 16-hour National Restaurant Association ServSafe program, which includes eight hours of classroom time and eight hours of home study. The course is recognized locally and nationally by the food safety training industry.

Exams can be administered in English, Chinese, French, Japanese, Spanish, Korean and large print. Two weeks advance notice is required for exams other than English.

Upcoming Dates:

TBD

Register

Customized Option:

Class Time:

8:30 a.m. to 5:00 p.m.(includes exam)

Location:

Drexel UniversityAcademic Building101 N. 33rd Street, 6th Floor

Parking:

Visitor parking information is available through Drexel University Parking Services. Metered on-street parking is also available on the streets surrounding the Academic Building.

Cost:

$195.00

Textbooks:

Cost of textbook is included in course fee.

Textbooks are to be picked up at the Academic Building on Drexel's University City campus at 101 N. 33rd St. Suite 110 and must be coordinated by calling 215.895.6025. Please make sure to pickup your book with adequate time to review the material. Students should bring with them to class the following: Proof of registration (printed receipt or email) and textbook with answer sheet.

Re-Test Option:

Students who do not pass the exam can take a re-test once within 30 days.  If a student doesn't pass a second attempt, they must wait 60 days from the most recent attempt before taking the exam again.

Re-test are offered on the same dates as the full ServSafe class.  Attendees should report no later than 1:30 pm.

The cost to retake the exam is $50.

Retest students do not need to pickup the exam sheet beforehand, as it's provided upon test time. 

Re-test Dates:

TBD

Register

*You must pick up your exam sheet at 101 N. 33rd St, Suite 110 at the hours listed above.

The Philadelphia Office of Food Protection:

The Philadelphia Office of Food Protection (OFP) requires that all businesses that serve food to the public must have at least one certified person in the operation during operating hours. National Restaurant Association Certificates can be picked up at 101 N. 33rd St., Suite 110 at the hours listed above.

The OFP accepts ServSafe as adequate training for local certification.  OFP only accepts the local certification as proof during inspection.  OFP certification is valid for five years.

For more information on food safety in the City of Philadelphia, please visit the Office of Food Protection.

Contact:

For additional information on ServSafe, please email rek23@drexel.edu or call 215.895.6025 for details.


Food Safety News

Fratelli Beretta USA, Inc., of Mount Olive, NJ, is recalling approximately 11,097 pounds of Busseto Foods brand ready-to-eat charcuterie meat products that may be contaminated with Salmonella, according to the U.S. Department of Agriculture’s Food…

Continue studying Charcuterie meat products recalled, possible connection to multistate outbreak
 


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