Food Manager guides
About the exam
Topics
- Cleaning and Sanitizing for the Food Manager ExamCleaning vs. sanitizing, sanitizer concentrations, the three-compartment sink and dishwasher temperatures for the food manager exam, with free practice questions.
- Food Allergens and Foodborne Illness for the Food Manager ExamThe 9 major food allergens, the pathogens that cause the most serious foodborne illness, and employee illness rules for the food manager exam, with practice.
- Food Safety Temperatures for the Food Manager ExamCooking, cooling and holding temperatures, the danger zone and refrigerator storage order for the food manager exam, with practice questions.
- HACCP's 7 Principles for the Food Manager ExamThe seven HACCP principles explained for food managers, with examples of critical control points and critical limits, plus free practice questions.
- Personal Hygiene and Handwashing for the Food Manager ExamFood handler hygiene for the food manager exam: handwashing steps and timing, when to wash, gloves, bare-hand contact, jewelry and eating at work, with practice.
- Receiving and Storing Food for the Food Manager ExamReceiving and storage rules for food managers: delivery temperatures, what to reject, shellstock tags, FIFO and labeling, with free practice questions.
- Types of Food Contamination for the Food Manager ExamThe three types of food contamination for the food manager exam, how cross-contamination happens and how to prevent it, with free practice questions.
- Pest Control and Facilities for the Food Manager ExamPest prevention and facility rules for food managers: signs of pests, integrated pest management, handwashing sinks, cross-connections and storing chemicals.
- Time as a Public Health Control (TPHC)How time as a public health control (TPHC) works for food managers: the 4-hour and 6-hour rules, labeling and written procedures, with practice questions.