Target Audience
Food managers, food service professionals and students or anyone else who are interested in qualifying for the Certified Professional Food Manager exam
Professional Food Manager: Practice Exam (Retired)
recognize how contaminated food causes foodborne illnesses, differentiate between a foodborne illness and a foodborne disease outbreak, and identify causes of contamination as well as prevention methods
differentiate between physical, chemical, and biological contamination and identify different biological contaminants
identify the most common chemical contaminants, recognize the importance of proper food preparation equipment and ways of preventing chemical contamination
recognize personal hygiene control measures and the ways in which these measures can prevent food safety hazards
time and temperature control for safety foods (TCS foods) and recognize how to prevent time-temperature abuse or cross-contamination
identify how the proper design, construction, and layout of food premises can reduce the risk of contamination and recognize the requirements for hand washing stations
recognize the difference between cleaning and sanitizing and identify the guidelines of sanitization
identify the benefits of a pest control program, identify where pests are most likely to enter and remain on the premises and recognize best practices for pest control
recognize food safety roles and regulations at the federal-, state-, and local level