NEHA Food Safety Training: Protecting Environmental Health through Education

Certified Food Safety Manager™ Exam

Certification Exam logo

$23.00*

By National Registry of Food Safety Professionals®
Copyright © 2003 Environmental Health Testing LLC

Accredited by the Conference for Food Protection and the American National Standards Institute, this exam is ideal for certifying food safety managers.

The National Registry of Food Safety Professionals® (NRFSP) is the only certification company to provide member benefits, including a wall certificate, wallet card, and window decal to all of those who pass the exam. One of the benefits of working with NRFSP is their fast turnaround time and customization of test results.

Certified Food Safety Manager™ exams are typically graded within 3-5 days of receipt. Administrators receive a pass-fail list for each class. Every candidate receives a diagnostic score report, revealing how they scored in each area of the exam. If requested, they will provide a group diagnostic report so you can evaluate your training process. They mail, fax or e-mail pass-fail results to the administrator. Individual certificates and diagnostic reports can be sent to either the administrator or candidate.

Languages available:

• Arabic	• German
• Chinese	• Japanese
• English	• Spanish
• French Canadian	• Vietnamese

Order Exams

Order Exams for the First Time

Find a Test Administrator in Your Area

* Exams are available to registered trainers only. Exams purchased through NEHA Food Safety Training must be accompanied by a corresponding quantity of manager-level books. Orders are shipped via a traceable method from the National Registry to arrive approximately five business days before the scheduled test date.

NEHA Food Safety Training’s textbook, Food Safety Management Principles, successfully prepares candidates to pass any nationally-accredited food safety manager certification exam.

CONTENTS

80 Questions

Section 1
Ensure Food Protection
Purchase and Receive Food
Store Food and Supplies
Prepare Foods
Serve and Display Foods

Section 2
Use and Maintain Tools and Equipment
Clean and Sanitize Equipment, Utensils, and
Food Contact Surfaces

Section 3
Select, Monitor, and Maintain Water Sources
Monitor and Maintain Plumber Fixtures
Monitor and Maintain Ventilation Systems
Select, Monitor, and Maintain Waste Disposal
Facilities and Equipment
Clean and Maintain Toilet and Hand Washing
Equipment and Facilities
Perform General Maintenance and Housekeeping Duties
Monitor the Location of Equipment and Facilities
Assure Proper Ventilation Equipment

Section 4
Monitor Personal Hygiene of Personnel
Assure Personnel are Appropriately Trained
Monitor Personal Behaviors Related to Food Safety

Section 5
Ensure Regulatory Compliance and Minimize Legal Violations