CFPM study plan

Map each of the five leading risk factors for foodborne illness to at least one specific control measure

Recite the seven HACCP principles in order and write a one-sentence purpose for each

Classify 20 sample hazards as biological, chemical, or physical and name the most likely control for each

Contrast active managerial control, a HACCP plan, and prerequisite programs in three written sentences

Differentiate the major foodborne pathogens by typical food vehicle, onset window, and one control measure

Explain FATTOM conditions and apply them to correct three written temperature-abuse scenarios

Distinguish intoxication from infection by describing when symptoms appear relative to eating

List the TCS foods and justify each one's TCS status in a phrase

Summarize employee reporting, exclusion, and return-to-work duties for the major pathogens

Sequence the handwashing steps in order and state the minimum duration and the situations that require washing

Identify the conditions that require excluding or restricting a food employee and who makes that call

Describe correct glove use: when to change them, hand hygiene before donning, and what gloves do not replace

Explain ready-to-eat bare-hand-contact rules and the acceptable alternatives

Draft an employee hygiene policy covering reporting, exclusion, and return to work

State receiving criteria for refrigerated, frozen, and shellstock deliveries, including temperature and condition

Order the FIFO rotation, labeling, and date-marking rules for refrigerated, frozen, and dry storage

Apply the two-stage cooling standard and the reheating standard to sample temperature logs

Select the correct thermometer type and perform the ice-point calibration procedure from memory

Explain time as a public health control and when written procedures are required

Specify sanitizer concentration, contact time, and test-kit verification for chlorine and quaternary ammonium compounds

Distinguish cleaning from sanitizing and order the manual warewashing steps

Identify facility requirements for floors, walls, plumbing and backflow prevention, lighting, ventilation, and hand sinks

Describe integrated pest management: signs of rodents, cockroaches, and flies, plus exclusion, sanitation, and monitoring steps

Explain how equipment design and installation reduce contamination risk

Integrate preparation, storage, and cleaning requirements into a single opening and closing shift checklist

Solve 10 scenario items that combine receiving, cooling, and cross-contamination controls

Diagnose the root cause in 5 written incident narratives and assign the responsible control point

Re-drill the two weakest sub-topics from the week-4 quiz to 85% accuracy or better

Complete two full-length timed practice exams under exam conditions

Log every missed question by domain and sub-topic

Rewrite each miss as a one-line rule that can be recalled cold

Re-study the two highest-miss sub-topics using only your own notes and the error log

Recite the core numeric standards (temperatures, times, concentrations, durations) from memory onto a single sheet

Run three 20-question mixed rapid-fire sets, one per day, and score each immediately

Re-verify the four highest-risk topics from the week-7 error log

Simulate exam-day logistics: scheduling, identification requirements, and pacing per question