Proctor Manual - NEHA Food Safety Training

Prometric Certified Professional Food Manager Training and
Certification Program
Content Outline for Examination and Suggested Training Time
Content Area I.
HACCP
Topic
Time/temperature; cross contamination; hot holding;
product hazards (biological, chemical, and physical
contamination); storage, food preparation
Content Area II.
Foodborne Illness
Bacterial incubation and growth; infection and
intoxication; disease transmission
Content Area III.
Food Personnel/Hygiene
Handwashing; sanitization and cleaning; proper
clothing; management responsibilities
Content Area IV.
Facilities and Equipment
Design; use; cleaning; sanitization; disinfection;
proper construction; chemical storage
Content Area V.
Pest Management
Content Area VI.
Regulatory Issues
Percent of
Exam
45%
15 Hour
Training
Program
6 hours
Prometric ● 1260 Energy Lane ● St. Paul, MN 55108 ● 800.624.2736
12 Hour
Training
Program
4.5 hours
Rev 09/08
8 Hour
Training
Program
3 hours
17% 2 hours 1.5 hours 1 hour
18% 3 hours 2 hours 1.5 hours
13% 2 hours 2 hours 1.5 hour
4% 1 hour 1 hour .5 hours
3% 1 hour 1 hour .5 hours
Certification Exam - 2 hours* 2 hours* 2 hours*
Total 100%
15 hours of
training
+ 2 hours
allotted for the
exam
12 hours of
training
+ 2 hours
allotted for
the exam
8 hours of
training + 2
hours allotted
for the exam
* Certification Exam
At the conclusion of the training, the CPFM certification exam is administered. While two hours is the time allowed for
completion of the 80-item exam, generally candidates complete the exam in one hour or less.