PFA Hygiene Manager Exam study plan

Map the legal hierarchy that governs food hygiene in your jurisdiction (statute, implementing regulations, national standards, local bylaws) and state in writing which instrument controls each of five common situations

Extract the specific legal duties of a hygiene manager (due diligence, HACCP-based procedures, notification of authorities, training obligations) and list the exact duty holders named in the text

Define the seven HACCP principles in your own words and match each principle to the clause in the regulation that requires it

Build a one-page crosswalk table linking each legal requirement to the HACCP step or prerequisite programme that satisfies it

Conduct a hazard analysis for one process flow (e.g. cook-chill or ready-to-eat assembly) identifying biological, chemical, physical and allergen hazards at each step

Determine critical control points using a decision tree and justify each CCP and each rejection in writing

Set critical limits with a stated scientific or regulatory basis and define monitoring procedure, frequency, responsible person and corrective action for each CCP

Draft verification and validation activities that distinguish the two and specify who performs each

Characterise the main foodborne pathogens (Salmonella, Listeria monocytogenes, E. coli O157, Campylobacter, Staphylococcus aureus, Clostridium botulinum, Bacillus cereus, norovirus) by source, growth conditions and control measure

Explain the difference between intoxication, infection and toxicoinfection with one named organism as an example of each

Interpret the significance of spore formers and psychrotrophs when setting shelf life and storage conditions

Describe the main spoilage mechanisms and how they differ from safety hazards

Apply the temperature danger zone and time-temperature rules to chilling, hot holding, reheating and cooling, and calculate a compliant cooling curve for a large batch

Design a date-coding and stock rotation system that enforces first-expired-first-out across receiving, storage and service

Select storage conditions (temperature, humidity, segregation, allergen separation) for each food category in a mock operation

Write the corrective action to take when a temperature log shows a breach, including disposition decision and root cause step

Write a cleaning and disinfection schedule that specifies surface, method, chemical, concentration, contact time, frequency and responsible role for every zone

Distinguish cleaning from disinfection and select the correct chemical class for fat, protein, scale and biofilm soils

Define the hand hygiene moments for food handlers and specify facilities, signage and monitoring method

Set out staff health rules: exclusion criteria, return-to-work criteria, reporting duty and fitness-to-work assessment for symptomatic and carrier cases

Produce a training plan that covers induction, refresher frequency and competence assessment for hygiene and personal hygiene topics

Apply the flow principle to a premises layout, identifying cross-contamination routes and proposing structural or procedural fixes for each

Specify design and construction requirements for floors, walls, ceilings, drainage, ventilation and lighting in food areas

Define a preventive maintenance and calibration regime for food-contact equipment and temperature measuring devices

Build an integrated pest management plan covering proofing, monitoring, baiting, trend analysis and contractor oversight

Assess a waste management and pest-attractant control scheme for an operation handling high-risk food

Design a record-keeping system that satisfies legal retention and traceability requirements, listing every record type, owner and retention period

Distinguish internal audit, external inspection and supplier audit by purpose, scope and follow-up route

Write non-conformity reports that separate observation, minor and major findings and specify root cause, corrective action and verification of effectiveness

Apply a recognised audit approach (e.g. clause-based checklist, scoring and grading) to structure an inspection

Plan a traceability and recall exercise including one-up one-down checks and mock recall timing

Synthesise all domains into a single site food safety management system outline referencing the legal duties, HACCP study, prerequisite programmes and audit cycle

Complete a timed mock examination under exam conditions and score it against the domain weightings

Review every incorrect answer and write a corrective note naming the underlying concept and the source clause or standard

Deliver a 10-minute verbal walkthrough of your food safety system as if presenting to an inspector or auditor