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NRA-FPM test Format | NRA-FPM Course Contents | NRA-FPM Course Outline | NRA-FPM test Syllabus | NRA-FPM test 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 test 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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