A certified food manager is an individual who has demonstrated the required knowledge, skills and abilities necessary to protect the public from foodborne illness by successfully completing a certified food manager examination, thereby becoming certified.

ONLINE CERTIFIED FOOD MANAGER EXAMINATION CERTIFICATION DESCRIPTION

Our Online Certified Food Manager (CFM) Certification Examination ensures that candidates who successfully complete the examination and receive a certification, as identified by successfully passing the exam, are capable of identifying the proper food safety measures, applicable regulations, and techniques to maintain food safety in their specific food-oriented environments. They will be able to recognize food safety concerns and implement appropriate corrective and preventative action, if and ever necessary.

EXAMINATION OBJECTIVES

• Identify food safety standards and their importance in the food industry,
• Identify hazards in the day-to-day operation of a food establishment,
• Identify violations, corrective actions, and preventative actions,
• Identify training and supervisory needs for food industry employees,
• Recognize the importance of developing and implementing specific policies or standard operating procedures to assist in the prevention of foodborne illness,
• Understand the importance of training and supervising food preparation employees to help protect consumers,
• Identify the necessity to train food establishment employees on the principles of food safety,
• Recognize compliance and enforcement actions,
• Identify foodborne illnesses and their causes,
• Identify biological, physical, and chemical contamination,
• Understand the importance of temperature control,
• Understand the importance of proper personal hygiene in the workplace,
• Understand cleaning, sanitizing, and facility design,
• Follow proper procedures to purchase, receive, store, prepare and ultimately serve food,
• Identify how to properly serve and display food,
• Identify the proper use and maintenance associated with food preparation tools and equipment,
• Identify how to select, monitor, and maintain an approved water source,
• Recognize the importance of monitoring and maintaining the plumbing inside food establishments,
• Recognize the importance of monitoring and maintaining the food establishment’s ventilation systems,
• Recognize the importance of selecting, monitoring, and maintaining waste disposal facilities and equipment,
• Recognize the importance of maintaining and cleaning restroom facilities,
• Recognize the importance of general maintenance and housekeeping,
• Recognize the importance of properly training employees concerning facilities maintenance,
• Monitor equipment and facility postings,
• Identify the relationship between personnel behaviors and how food safety is monitored,
• Ensure regulatory compliance at the State and/or Local level,
• Identify, correct and minimize noted violations,
• Conduct in-house self-inspections of daily operations to ensure food safety principles are being followed.

EXAMINATION CONTENT AND THE TYPES OF QUESTIONS ON THE EXAM

This CFM Certification Examination will consist of seventy-five (75) multiple choice questions, with a specific number of each covering the following topics:

• twelve (12) questions covering food protection;
• four (4) questions concerning the requirements regarding the purchasing and receiving of food and food related items;
• seven (7) questions over storage in food establishments;
• ten (10) questions over food preparation;
• six (6) over food service and display;
• two (2) questions on the use and maintenance of tools and equipment within food establishments;
• six (6) questions related to cleaning and sanitizing equipment, utensils and food contact surfaces in food establishments;
• one (1) question on how to select, monitor, and maintain a water source;
• one (1) question on how to monitor and maintain plumbing;
• one (1) question on how to monitor and maintain ventilation systems;
• two (2) questions on how to select, monitor, and maintain waste disposal facilities and equipment;
• one (1) questions on how to clean and maintain restroom facilities;
• two (2) questions on general maintenance and housekeeping;
• two (2) questions on monitoring equipment and facilities,
• one (1) question on proper postings;
• seven (7) questions on personal hygiene of employees;
• two (2) questions concerning properly training employees;
• seven (7) questions on monitoring personnel behaviors and their relation to food safety;
• and one (1) question on ensuring regulatory compliance at the state and local level and correcting and minimizing noted violations.