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NRFSP Exam & NRFSP Certification Info


Who is the NRFSP?

The National Registry of Food Safety Professionals (NRFSP) is an organization that provides globally recognized certifications and training for food safety professionals. This organization ensures that food service professionals have the necessary knowledge to prevent foodborne illnesses and promote public health.

Where do you take their certification exams?

The NRFSP certification exam can be taken at any authorized proctor locations across the United States. The NRFSP has partnered with Pearson VUE, a leading provider of global computer-based testing solutions for information technology, academic, government, and professional testing programs, to administer the exams.

Steps to take NRFSP certification exams

Step 1: Eligibility and Application

Before you can take a NRFSP certification exam, you must meet certain eligibility requirements. These typically include a minimum level of work experience in a food service setting, as well as completion of a food safety training course. Once you've determined that you're eligible, you can apply for the exam on the NRFSP website, www.nrfsp.com. The application process involves submitting your personal information, your eligibility documentation, and the exam fee.

Step 2: Scheduling the Exam

After your application has been approved, you can schedule your exam. This involves choosing a test date and location that works for you. You can schedule your exam through the NRFSP website or through Pearson VUE's website, www.home.pearsonvue.com. It's recommended that you schedule your exam at least a few weeks in advance to ensure that you get the date and location you prefer.

Step 3: Taking the Exam

On the day of your exam, you should arrive at the test center at least 15 minutes before your scheduled start time. You'll need to bring a valid, government-issued ID with you. The exam itself consists of multiple-choice questions that cover a variety of food safety topics. You'll receive your results immediately after completing the exam.

Location Information

As mentioned before, the NRFSP certification exams are conducted at authorized proctor locations and Pearson VUE test centers. The exact location depends on where you live or where you choose to take the test. You can find the nearest test center by using the "Find a Test Center" tool on the Pearson VUE website.





NRFSP Exams

NRFSP - Food Safety Manager (NRFSP)

The National Registry of Food Safety Professionals Food Safety Manager Certification Test is a comprehensive examination for individuals seeking to validate their knowledge and skills in the area of food safety management. It covers critical aspects such as foodborne illnesses, safe food handling practices, food purchasing and storage, facility cleaning, and regulatory compliance. Passing this test certifies that the individual is proficient in implementing food safety measures, ensuring a safe and sanitary foodservice environment, reducing the risk of foodborne illnesses and meeting industry and regulatory standards.

80 - Multiple Choice
Preventing Contamination and Cross-Contamination - 20%
Ensuring Personal Hygiene and Employee Health - 19%
Actively Managing Controls in a Food Establishment - 16%
Monitoring the Flow of Foods - 15%
Ensuring Product Time and Temperature - 10%
Conducting Cleaning and Sanitizing - 9%
Managing the Physical Facility Design and Maintenance - 9%
Preventing and Controlling Pests - 3%

120 Minutes
NRFSP International Certified Food Safety Manager (ICFSM)

The NRFSP International Certified Food Safety Manager certification test is a globally recognized evaluation that measures an individual's knowledge and skills in food safety management. It covers essential topics like foodborne illnesses, sanitation, pest control, regulatory requirements, and employee training. Passing this test demonstrates a high level of proficiency in managing food safety risks, complying with food safety regulations, and fostering a culture of food safety. This certification is sought by professionals in the foodservice industry, including restaurant managers, health department officials, and food quality inspectors. It often serves as a benchmark for food safety competency.

80 - Multiple Choice
Preventing Contamination and Cross-Contamination - 20%
Ensuring Personal Hygiene and Employee Health - 19%
Actively Managing Controls in a Food Establishment - 16%
Monitoring the Flow of Foods - 15%
Ensuring Product Time and Temperature - 10%
Conducting Cleaning and Sanitizing - 9%
Managing the Physical Facility Design and Maintenance - 9%
Preventing and Controlling Pests - 3%

120 Minutes