Whether you’re taking the certified food protection manager- CFPM exam for the first time, or you’re taking the test after your certification has lapsed, it’s always a good idea to review material and subjects that are sure to be on the test. We’ve compiled this CFPM exam study guide to identify the most important material to review before taking the certified food protection manager exam.
Just to be clear none of the MN Department of Health approved test providers allow instructors to provide actual questions for obvious reasons. It’s also impossible to identify the actual questions because the tests have multiple variations of all the questions. It’s likely the person taking the test right next to you will have a different version than yours.
CFPM Exam Study Guide Topics
The certified food protection manager tests are designed to make sure that food service supervisors have the knowledge to keep the food they serve safe and train their staff on how to prevent foodborne illnesses. We can break down study topics to a few categories that should be reviewed before test time:
- Preventing cross contamination
- The flow of food
- Personal hygiene and employee health
- Time and temperature control
- Active management controls
- Facility management and pest prevention
- Cleaning and sanitation
This list might look a little daunting, but we’ll simply break it down for you so that you can have a clear plan of action while preparing for your exam.
Cross-contamination occurs when bacteria spreads from one food item to another. This generally occurs when raw food touches ready to eat food, fresh product is prepared on surfaces previously used for raw product and raw food is improperly stored over ready-to-eat foods and food cooked at lower temperatures.
The flow of food deals with what happens with products from the second inventory arrives at your facility up until the moment it is served to guests. In order to get a firm grasp on the flow of food, review how to receive, store, prepare, cook, serve and display food products properly.
Personal hygiene consists of hand washing and the rules for working when sick. Always wash your hands after eating, smoking, using the bathroom and handling raw foods. Also, it’s important to note that sick employees should not handle food.
Time and temperature control will be tested extensively. Review proper cooking and holding times and temperatures.
Active management controls refer to your outlined procedures for ensuring food safety. These can be training, education, action plans or any other food safety management tactics employed to keep your establishment in compliance with the Minnesota food code and prevent food borne illness.
Facility management refers to the cleanliness and maintenance of the physical aspects of the building your business operates out of. Food-borne illness comes from other sources than improperly prepared food. Pests, plumbing problems, deteriorating equipment and other issues with your building’s mechanical elements can pose a food safety risk.
Knowing proper cleaning and sanitation methods is also key to passing the food safety certification exams. Make sure you understand which sanitizing solutions and cleaning methods are approved for food service.
Safe Food Training instructors spend the last portion of every class reviewing each one of these points in detail. Students often comment that, “the review at the end was the best part of the class!” Well over 90% of our students pass the exam the first time they take it.
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