NEHA CPFM study plan
NEHA CPFM · Give each week a clear focus.
8 weeks · About 6 hours per week
Foodborne Illness and Food Safety Hazards
Classify 20 given food safety hazards as biological, chemical, or physical and state the control for each
List the six conditions bacteria need to grow (FATTOM) and apply them to three scenario descriptions
Differentiate the big six pathogens by onset time, common food vehicle, and primary control measure
Explain the difference between infection, intoxication, and toxin-mediated infection using one example each
Your checkpoint
A one-page hazard matrix listing 20 hazards with category, example food, and control measure, self-scored at 90% or better
Foodborne Illness and Food Safety Hazards & Food Preparation, Handling, and Service
Identify the nine major food allergens and write a corrective action for three cross-contact scenarios
Summarize the seven HACCP principles and place each in order from memory
Describe the flow of food from purchasing to service and name the hazard most likely at each step
Define time/temperature control for safety (TCS) foods and sort a 15-item food list into TCS and non-TCS
Your checkpoint
A completed HACCP flow diagram for one menu item with hazards, critical control points, and critical limits annotated
Food Preparation, Handling, and Service
Apply the correct thawing, cooking, cooling, reheating, and holding temperatures to ten given scenarios
Calculate cooling times for a large batch using the two-stage rule and identify where the process fails
Explain when bare-hand contact is prohibited and select suitable barriers for a given task
Distinguish cleaning from sanitizing and choose the correct sanitizer concentration and contact time for a stated surface
Your checkpoint
A temperature log template plus ten worked scenario answers, with each answer citing the governing temperature and time limit
Food Preparation, Handling, and Service & Facilities, Equipment, Cleaning, Sanitizing, and Pest Management
Design a receiving inspection checklist covering temperature, packaging, labeling, and documentation
Differentiate ready-to-eat from raw storage requirements and lay out a four-shelf cooler correctly
Identify cross-connection, backflow, and handwashing sink requirements in a described kitchen layout
Complete 60 mixed practice questions on Domains 1 and 3 and review every missed item
Your checkpoint
Practice exam on Domains 1 and 3 scored at 75% or higher, with a written correction note for every missed question
Facilities, Equipment, Cleaning, Sanitizing, and Pest Management
Specify cleaning and sanitizing frequency for food-contact surfaces, equipment, and premises areas
List the signs of five common pests and state one prevention and one control measure for each
Explain master cleaning schedule components and required recordkeeping for sanitizer levels
Describe equipment design and installation standards that support cleanability and prevent contamination
Your checkpoint
A draft master cleaning and sanitizing schedule covering at least eight surfaces or equipment items with frequency, method, and verification
Food Protection: Purchasing, Receiving, and Storage
Outline approved supplier criteria and the documents to verify at receiving
Apply FIFO and date-marking rules to a simulated dry storage and refrigerated inventory
State storage temperature and humidity requirements for dry, refrigerated, and frozen storage
Evaluate five receiving scenarios and accept or reject each with a written justification
Your checkpoint
An 8-week integrated project file (hazard matrix, HACCP flow diagram, temperature log, cleaning schedule, receiving checklist, and storage map), plus a Domain 2 quiz score of 80% or better
Regulatory Compliance, Inspections, and Employee Health and Training & Foodborne Illness and Food Safety Hazards
Match employee symptoms and diagnoses to exclusion, restriction, and reporting requirements
Outline the manager's roles and responsibilities during a regulatory inspection
Summarize required food safety training content and how to document it
Explain how a foodborne illness complaint or suspected outbreak is investigated and recorded
Your checkpoint
A written employee health and training policy summary, two pages maximum, with exclusion criteria, reporting duties, and training records
Foodborne Illness and Food Safety Hazards & Food Protection: Purchasing, Receiving, and Storage & Food Preparation, Handling, and Service & Facilities, Equipment, Cleaning, Sanitizing, and Pest Management & Regulatory Compliance, Inspections, and Employee Health and Training
Complete two full-length timed practice exams and record scores by domain
Re-teach the three weakest domain areas using your own notes and flashcards
Recite the critical temperatures, times, and sanitizer concentrations from memory without notes
Build a one-page day-of-exam recall sheet of numbers and acronyms
Your checkpoint
Two timed practice exams completed with scores at or above 80%, plus a one-page final recall sheet and an error log showing all previously missed items now answered correctly
Milestones
Week 2: Explain pathogen growth conditions and the HACCP principles aloud in under five minutes without notes
Week 4: Score 75% or higher on a 60-question Domains 1 and 3 practice set
Week 6: Score 80% or higher on a Domain 2 quiz and confirm all six project-file artifacts are complete
Week 8: Score 80% or higher on two full-length timed practice exams and clear every entry in the error log