Professional Food Manager: Practice Exam


Overview/Description
Target Audience
Expected Duration
Lesson Objectives
Course Number


Overview/Description
This course presents questions that will help you prepare for the Certified Professional Food Manager exam. This course contains 80 questions chosen at random about the information covered in this series. You must pass this exam to complete the series.

Target Audience
Food managers, food service professionals and students or anyone else who are interested in qualifying for the Certified Professional Food Manager exam

Expected Duration (hours)
2.0

Lesson Objectives

Professional Food Manager: Practice Exam

  • 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
  • Course Number:
    mind_28_a01_tp_enus