Prepare for accredited food protection manager certification exams (including ServSafe®, Prometric, and other ANSI-CFP accredited providers) with 435 verified questions built on the FDA Food Code. Covers time & temperature control, foodborne pathogens, HACCP, personal hygiene, allergens, cleaning & sanitizing, and facilities & pest management — weighted to the CFP exam blueprint.
Estimated prep time65-75 hours of focused study to cover all material
01Time and Temperature Control105 Qs
02Food Safety Management and Regulatory57 Qs
03Foodborne Pathogens53 Qs
04Contamination and Allergens44 Qs
05Personal Hygiene44 Qs
06Purchasing, Receiving, and Storage44 Qs
07Facilities and Pest Management44 Qs
08Cleaning and Sanitizing44 Qs
Sample questions03
Question 01
Cooked rice held at room temperature for several hours is the classic vehicle for which pathogen, whose spores survive cooking?
Question 02
A delivery of packaged deli meat arrives with several vacuum packages that are torn open and leaking. What should the receiver do?
Question 03
A guest reports a soy allergy after their food has already been fired. The dish contains soy sauce. What is the most appropriate manager response?