CFPM study guide
CFPM · Work through your exam, one topic at a time.
The Certified Food Protection Manager (CFPM) credential is earned by passing the Food Safety Manager Certification exam offered by the National Registry of Food Safety Professionals (NRFSP). It is intended for managers and supervisors who oversee food handling - restaurant, retail grocery, and food processing operations - and who are accountable for the food safety practices of the people they supervise. The CFPM study guide has 5 sections and about 1,642 words.
01Food Safety Management Systems
A food safety management system is the deliberate, written structure that keeps hazards from becoming illness. Exam questions expect you to separate the foundation from the framework, and to place each management task in the correct HACCP step.
357 words, about 2 min02Foodborne Illness and Contamination
Most illness questions reward knowing an organism's route and timing rather than its name. Start by sorting hazards into biological, chemical, and physical.
301 words, about 2 min03Personal Hygiene and Handwashing
Handwashing is the single most tested behavior in food safety and the cheapest control you own. Wet hands with warm running water (about 100°F), apply soap, scrub for at least 20 seconds including the backs of hands, between fingers, and under nails, rinse thoroughly, and dry with a single-use paper towel or hand dryer.
319 words, about 2 min04Purchasing, Receiving, Storage, and Food Preparation
Purchasing and receiving set the safety ceiling; storage and preparation decide whether you stay under it. Buy only from approved, reputable suppliers and keep receiving records.
342 words, about 2 min05Facilities, Equipment, Cleaning, Sanitizing, and Pest Control
Facility design exists to make contamination difficult. Handwashing sinks must be accessible, stocked with soap and single-use towels, and used only for hands; each food preparation area needs one, and a mop sink is separate from both hand and dish sinks.
323 words, about 2 min