Food Protection Manager
Manager-level food safety for chefs and supervisors β active managerial control, HACCP, and regulations, based on the FDA Food Code. CFPM exams pass at 75%.
π What to Bring
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Two forms of valid ID
Proctored CFPM exams usually require a primary government photo ID plus a second form of ID
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Exam registration / payment
Accredited CFPM exams (e.g., through an ANAB-CFP provider) charge an exam fee; bring your confirmation
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No notes or phones
The manager exam is closed-book and proctored β personal items are stored away during the test
π How to Schedule
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Study the manager material
Prepare with an ANAB-CFP accredited manager course or the FDA Food Code. The manager exam covers HACCP and active managerial control, not just the basics.
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Register with an accredited provider
Schedule a proctored exam through an ANAB-CFP accredited program. Exams are offered at testing centers and via approved online proctoring.
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Pass and receive your certificate
Score 75% or higher on the 80 scored questions. An accredited CFPM certificate is typically valid for 5 years and recognized across jurisdictions.
π‘ Test Day Tips
- β’Active managerial control means proactively building systems (training, SOPs, monitoring) to prevent the CDC's five risk factors β not just reacting to violations.
- β’Know HACCP's 7 principles in order: hazard analysis, identify CCPs, set critical limits, monitor, corrective action, verification, and record-keeping.
- β’Distinguish exclude vs. restrict: exclude (send home) for vomiting, diarrhea, jaundice, or the Big 6 pathogens; restrict (no exposed food) for a sore throat with fever.
- β’An air gap is the only fully reliable backflow protection β there is no physical connection between the water outlet and the flood rim, so it cannot fail like a mechanical device.
- β’Always clean and rinse a surface BEFORE sanitizing; verify sanitizer with test strips (chlorine ~50β99 ppm) β concentration, contact time, and temperature all matter.
- β’A sewage backup, loss of safe water, or loss of power is an imminent health hazard: stop operations, notify the regulatory authority, and close until corrected.
π Study Handbook
All practice questions are based on the sections below. Click any to read the official source.
π― Practice by Topic
Foundations of Food Safety Management
The manager's role, the cost and causes of foodborne illness, the four hazard types, TCS and ready-to-eat foods, the Big 6 pathogens, and handling a recall.
Active Managerial Control & HACCP
Active managerial control of risk factors, the seven HACCP principles, critical control points and critical limits, monitoring, corrective action, and when a HACCP plan is required.
Employee Health & Hygiene Management
Building an employee health policy, the difference between exclusion and restriction, reportable illnesses and symptoms, return-to-work criteria, and managing handwashing and hygiene.
Purchasing, Receiving & Storage
Approved suppliers, receiving temperatures and rejection criteria, shellstock tags, date marking, FIFO stock rotation, and safe dry and cold storage.
Time & Temperature Control
Minimum internal cook temperatures, cooling and reheating, hot and cold holding, time as a public-health control, thermometer types, and calibration β at manager depth.
Facilities, Equipment & Utilities
NSF/ANSI-certified equipment, food-contact surfaces, handwashing sinks, cross-connection and backflow prevention, potable water and sewage, lighting, ventilation, and garbage.
Cleaning, Sanitizing & Pest Management
Cleaning vs. sanitizing, sanitizer types and concentrations, three-compartment sink and dishmachine procedures, the master cleaning schedule, and integrated pest management.
Food Safety Regulations & Inspections
The FDA Food Code and regulatory authority, health inspections, imminent health hazards and voluntary closure, variances and HACCP-plan submission, crisis management, and staff training and certification.
π Official Resources
FDA Retail Food Protection β
Official FDA hub for the Food Code and retail food safety guidance
FDA HACCP Guidance β
FDA hub on Hazard Analysis & Critical Control Points for managers
Find an Accredited Manager Exam (ANAB-CFP) β
ANAB directory of accredited Certified Food Protection Manager programs
CDC Food Safety β
Information on foodborne pathogens, outbreaks, and prevention