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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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PDF Questions and Answers	: 232
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The National Restaurant Association (NRA) ServSafe Food Protection Manager (FPM) exam is a comprehensive certification program designed for foodservice managers. The exam covers critical areas of food safety, including proper food handling and storage, sanitation practices, and employee hygiene. The FPM certification program aims to ensure that foodservice managers have the necessary knowledge and skills to maintain a safe and healthy foodservice environment.

The NRA-FPM ServSafe exam consists of 90 multiple-choice questions that must be completed within two hours. The exam content is divided into five main categories: Foodborne Microorganisms and Allergens, Personal Hygiene, Purchasing, Receiving, and Storage, Preparation, Cooking, and Serving, and Facilities, Cleaning, and Pest Management. Candidates must receive a score of at least 75% to pass the exam and earn certification.

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The NRA-FPM ServSafe certification is recognized by state and local health departments, as well as industry associations and employers, as the standard for food safety knowledge and management. Certified managers are responsible for overseeing food safety practices in their establishments, ensuring that food is handled safely and hygienically, and preventing foodborne illnesses. Certification is valid for five years, after which recertification is required to maintain certification status.

Preparation for the NRA-FPM ServSafe exam is critical to passing the exam and obtaining certification. Candidates can access study materials and resources, such as practice exams and study guides, through the National Restaurant Association website or other third-party providers. Many foodservice employers also provide training and preparation resources for their employees who seek certification.

The NRA-FPM ServSafe certification provides several benefits to foodservice managers. Certified managers have a competitive edge in the job market and are more likely to be hired or promoted to management positions. Additionally, certification demonstrates a commitment to maintaining a safe and healthy foodservice environment, which can improve customer satisfaction and increase sales.

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NRA-FPM ServSafe Food Protection Manager exam is a comprehensive certification program that ensures foodservice managers possess the necessary knowledge and skills to maintain a safe and healthy foodservice environment. Passing the exam and obtaining certification provides several benefits, including career advancement opportunities, improved job prospects, and increased customer satisfaction. With the proper preparation and dedication to food safety, foodservice managers can obtain the NRA-FPM ServSafe certification and enhance their professional credibility and expertise.

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