Food Safety Manager Certification Study Guide

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Servsafe Alcohol Primary And Servsafe Alcohol Advanced

Certified Food Protection Manager Exam Study Guide

There are many facets of safe alcohol distribution and the ServSafe Alcohol exam assesses your knowledge of all of them. In this free study guide for the ServSafe test, well take you through alcohol laws, checking IDs, signs of intoxication, and how to deal with customers in difficult situations. Use it to bone up on knowledge before trying our practice questions.

Is My Establishment Required To Have More Than One Certified Food Manager

Under most circumstances, more than one certified food manager will be necessary. Those establishments that do not serve a highly susceptible population and have no more than two food workers engaged in the storage, preparation, display, or serving of food, at one time, are allowed to have at least one designated certified food manager.

Servsafe Alcohol Training And Certification

The ServSafe alcohol training program is intended to help alcohol service providers to safely handle situations they may encounter when serving alcohol. The ServSafe Alcohol program provides training on the following topics: alcohol laws and responsibilities, intoxication levels, age identification, and dealing with difficult situations.

There are two exams available: Primary ServSafe Alcohol and Advanced ServSafe Alcohol. The Primary ServSafe Alcohol exam covers the basic aspects of alcohol service. The Primary exam is an untimed 40 question exam that requires a 75% passing score. The Advanced Alcohol exam covers more advanced topics across a broader area of alcohol service. The Advanced exam is an untimed 60 question exam that requires a 80% passing score.

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Food Safety Manager Certification

Fast, flexible, affordable Food Manager training and certification

Certified Food Managers are an essential part of a food safety culture that keeps your customers safe from foodborne illnesses. When your customers are safe and happy, you can maximize your business potential and stand out from the competition.

Our Food Safety Manager Certification Program assesses the knowledge and skills of entry-level food managers. We use recognized exam development practices to design certification exams that exceed industry expectations for clarity and accuracy.

National Registry offers its food safety manager exam in two formats.

  • The Food Safety Manager Certification Examination is accredited under exam standards set by the Conference of Food Protection .
  • The International Certified Food Safety Manager is jointly accredited under both the CFP standards and the ISO 17024 standard.

Both programs are accepted throughout the United States and meet regulatory requirements.

Target Audience

Restaurant and commercial food service managers wait staff chefs bartenders hosts and hostesses students cooks shift leaders


  • Satisfies Person in Charge regulations
  • Promotes food safety culture
  • Valid for up to 5 years
  • Accredited by ANSI against Conference for Food Protection standards
  • Pearson VUE version also accredited by ANSI against ISO 17024 standard

What You Need to Know

Servsafe Practice Test Benefits

Page 1 of the ServSafe Food Handler Study Guide for the ServSafe ...

There are many benefits of preparing for your ServSafe exam with practice tests. Studying for your ServSafe test using sample questions is one of the most effective study practices you can use. The advantages of using sample ServSafe tests include:

  • Understanding the Test Format – Every standardized test has its own unique format. As you take practice ServSafe tests you will become comfortable with the format of the actual ServSafe test. Once the test day arrives you will have no surprises!
  • Concentrating Your Study – As you take more and more sample tests you begin to get a feel for the topics that you know well and the areas that you are weak on. Many students waste a lot of valuable study time by reviewing material that they are good at . The most effective way to study is to concentrate on the areas that you need help on
  • Increasing Your Speed – Some of the ServSafe exams are timed. Although most students who take the ServSafe feel that there is sufficient time, taking the ServSafe practice tests with self-imposed timers help you budget your time effectively.

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Servsafe Food Handler Practice Tests

ServSafe Manager Practice Test 5 Test-Guide’s sample ServSafe questions are an excellent way to study for your upcoming ServSafe exams. Our sample tests require no registration . The questions are categorized based on the ServSafe test outline and are immediately scored at the end of the quiz.

Once you are finished with the quiz, you will be presented with a score report which includes a complete rationale for every question you got wrong. We will be adding more sample test questions in the near future, so please come back often. If you like these ServSafe practice questions, please make sure to share this resource with your friends and colleagues.

Servsafe Manager Practice Tests


If you are looking for Food Handler exams, please see our ServSafe Food Handler practice tests.

Note: These ServSafe Practice Quizzes were developed for the ServSafe 7th edition.’s sample ServSafe questions are an excellent way to study for your upcoming ServSafe exams. Our sample tests require no registration . The questions are categorized based on the ServSafe test outline and are immediately scored at the end of the quiz.

Once you are finished with the quiz, you will be presented with a score report which includes a complete rationale for every question you got wrong. We will be adding more sample test questions in the near future, so please come back often. If you like these ServSafe practice questions, please make sure share this resource with your friends and colleagues.

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What Are The Responsibilities Of A Certified Food Manager

It shall be the responsibility of the certified manager or managers to inform all employees under their supervision and control who engage in the storage, preparation, or serving of food, to do so in accordance with acceptable sanitary practices as described in the Food Hygiene Rule: Chapter 64E-11, Florida Administrative Code.

Establishments that serve highly susceptible populations , or that have three or more employees at one time engaged in the storage, preparation or service of food, must have at least one certified manager present at all times when these activities are taking place.

All other establishments must have a certified manager or managers responsible for all periods of operation but the manager or managers need not be present at all times.

Food Manager Certification Examination And Training Program Providers

ServSafe Food Protection Manager certification Study Guide

Listed organizations offer nationally accredited Food Safety Manager Certification programs and examinations that meet Indiana requirements.Contact the organization for a list of testing proctors in your area. Training is not required in Indiana prior to testing however, all will provide training programs if needed.

Accredited Testing Organizations

Note: Effective 8/31/22, Prometric has withdrawn its accreditation. Certificates issued by Prometric will remain valid until the expiration date on the certificate.

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Food Safety Management Systems

The five most common risk factors for a foodborne illness identified by the CDC are the focus of Active Managerial Control. These include buying food from unsafe sources, not cooking food properly, storing it at the wrong temperature, using contaminated equipment, and poor personal hygiene. Active Managerial Control procedures include the following steps:

  • Take into account the five risk factors for the entire flow of food
  • Determine any problems in your establishment that could affect food safety
  • Create guidelines and regulations that address any identified issues
  • Check to see if your new rules are being adhered to
  • Verify the effectiveness of the rules and procedures you have established
  • In order to prevent, remove, or decrease biological, chemical, or physical risks to a safe level, the Hazard Analysis Critical Control Point system focuses on the following steps:

  • Perform a hazard analysis
  • Identify the critical control points at which the hazards can be lowered to a safe level, removed, or prevented
  • Determine the maximum and minimum limits that each Critical Control Point must meet
  • Establish monitoring procedures
  • Determine the corrective measures that will be done if critical limits are not met.
  • Check to see if your plan is effective
  • Create record-keeping and documentation procedures
  • Get Your Food Manager Certification From Learn2serve

    Learn2Serve by 360training offers food manager exams to get you certified. We also offer a food safety training course to help you prepare for the exam. It acts as a food safety manager certification study guide so that you feel confident when you take the test.

    Additionally, once you pass your exam, you can print your food manager certificate to display at your establishment. This shows health inspectors that you have the knowledge required to keep your customers and employees safe.

    Select your state above to learn more about our food safety manager certification!

    ANSI Accredited Program Certificate Issuer: #0975

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    What Is A Food Manager

    A Food Manager is a person who is responsible for the food establishment and/or has direct authority, control or supervision over employees who engage in the storage, preparation, display, or service of foods. They are not required to have the job title of manager.

    A “Certified Food Manager” is one who has passed a written certification test, which has been approved by the Department, which demonstrates a basic knowledge of food protection practices.

    The Safe Food Handler

    View Food Safety Manager Certification PNG

    Food handlers run the risk of contaminating food if they have a foodborne illness, exhibit gastrointestinal symptoms, have infected lesions, or come into contact with anything that might contaminate their hands.

    It is imperative to constantly wash your hands properly since even seemingly harmless behaviors like picking your nose or stroking your hair can contaminate food. You should wash your hands before working, after using the restroom, and after sneezing, eating, drinking, handling raw food, smoking, or handling rubbish. The proper hand-washing procedure includes the following steps:

  • Turn on hot water to 100°F
  • Air dry or dry with a single-use towel
  • Hand antiseptic used in establishments must have FDA approval as a food additive.

    A food handler nails must be short and clean. Cuts and wounds must be covered with clean bandages and a finger cot or gloves. Never wear gloves in place of washing your hands. Before putting on gloves and after switching to a new pair, you must wash your hands thoroughly. Food-handling gloves are single-use items that should never be cleaned or reused. They must be replaced at least every four hours, whenever they get dirty or rip, or whenever a new task is started.

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    Georgia Food Manager Certification Requirements

    State Regulations Under Georgia Food Service Rules and Regulations 511-6-1-.03, food service establishments that serve potentially hazardous food need at least one supervisory employee to be a Certified Food Safety Manager .
    Certification Exam
    ServSafe and Prometric
    Food Safety Training Requirement Some acceptable training programs include in-classroom, internet-based, on CD-ROM, or any other acceptable method of training
    Certificate Renewal Managers have to renew the food safety certification in compliance with the requirements of the test taken.
    Additional Requirements

    Which establishments are excused from the Food Safety Certification requirement?

    • A mobile food facility that does not process foods
    • Foodservice facilities that serve food products that are not potentially hazardous and require limited preparation, or those potentially hazardous foods which have been previously prepared in a permitted food service establishment

    Do I need to keep a copy of the managers food safety certification at the food establishment?The original Certified Food Safety Manager certificate is required to be posted in public view in every food service facility. An extra copy should be kept on file at the food service establishment at all times and should be available for inspection by the health department.

    What are the Certified Food Safety Managers responsibilities?The CSFM should:

    What training do you provide in Georgia?

    What Type Of Food Establishments Are Required To Have A Certified Food Manager

    Food service establishments as defined in Section 381.0072, Florida Statutes, are required to meet manager certification requirements, unless otherwise exempted. All establishments required to have a certified food manager shall designate, in writing, the food service manager or managers for each location. The establishments include, but are not limited to:

    • Public and Private Schools using a contracted food service provider
    • Fraternal organizations
    • Mobile Food Units and Caterers that are required to maintain a Department of Health Food Sanitation Certificate
    • Detention facilities

    Residential Facilities that are required to maintain a Department of Health food certificate, such as, but not limited to:

    • Assisted Living Facilities
    • Theaters that are required to maintain a Department of Health food certificate

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    Food Protection Online Course

    The Food Protection Course trains individuals in food protection practices to ensure the safety of the food served in New York City’s food establishments. The NYC Health Code requires that there be at least one supervisor certified in food protection on site any time a food service establishment and non-retail food processing establishment is operating. Completion of this course and passing of the final exam satisfies that requirement.

    To receive a certification, you must first complete the free Online Food Protection Course, The online course is offered in English, Spanish and Chinese. The course is self-paced and consists of 15 lessons. You must complete each lesson and pass a quiz before moving on to the next lesson. The study guide and exam are offered in English and 36 other languages.

    How Do I Become A Certified Food Manager

    ServSafe Food Manager Study Guide – Regulatory Authorities (15 Questions)

    Please contact the approved test provider for times, dates, and cost of the examination as well as ordering training materials and scheduling a preparation course. Make sure you request the Florida Department of Health, Food Manager Certification test information, since these providers do offer examinations for other food related programs.

    To become a certified food manager in compliance with Department of Health requirements, individuals must successfully pass a certification examination administered by any approved Manager Certification Test Provider .

    Applications are available directly from the approved providers. The Department of Health does not require individuals to attend an examination preparation or training course however, preparation courses, study guides, and other helpful materials are offered by each of the approved test providers.

    The approved test providers are listed below in alphabetical order:

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    Certified Food Managers Are Responsible For Food Safety

    Food safety training is critical in the restaurant and hospitality industry. Thats because foodborne illness outbreaks can be deadly to customers and have a massive impact on a business.

    To ensure food service establishments follow food safety training best practices, most states passed laws requiring that at least one employee is a Certified Food Protection Manager.

    Even if its not required by state law, most employers need to have someone with managerial duties on-premises who understand HACCP guidelines.

    So if youre responsible for food safety, then you need to get your food manager certification.

    Servsafe Certification Exam Overview

    The ServSafe Manager Certification verifies that a manager has adequate food safety knowledge to protect the public from foodborne illness. Managers that successfully pass the 90-question, multiple-choice exam will receive a ServSafe Manager Certification and wallet card. The American National Standards Institute accredits the ServSafe Manager Certification under the Conference for Food Protection Standards. The training incorporates the latest FDA Food Code as well as essential food safety best practices.

    The ServSafe Manager training covers the following concepts:

    • Providing Safe Food
    • The Flow of Food: An Introduction
    • The Flow of Food: Purchasing Receiving, and Storage
    • The Flow of Food: Preparation
    • The Flow of Food: Service
    • Food Safety Management Systems
    • Safe Facilities and Pest Management
    • Cleaning and Sanitizing

    The ServSafe Manager exam is given in a proctored environment and has 90 multiple choice questions. You are required to score 75% or better on the exam to receive certification. There is a 2 hour time limit on the exam.

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    Servsafe Food Handler Certification Exam

    The ServSafe Food Handler program is designed to teach food safety to non-management food service employees. The training covers all areas of food safety, including: basic food safety, personal hygiene, cross-contamination and allergens, time and temperature, and cleaning and sanitation. Some food service employees may be asked to take an optional job specific section as directed by their manager. The course takes approximately 60 to 90 munutes.

    The ServSafe Food Handler Exam is an untimed 40 question test. To receive a ServSafe Food Handler certificate, you must score better than 75% .

    Why Is Food Manager Certification Important

    Servsafe manager cheat sheet

    Food manager certification provides managers with in-depth knowledge of proper food safety practices for use in their facilities. Facilities with a certified food manager as the Person In Charge will also meet the Demonstration of Knowledge requirement in the Virginia Food Regulations.

    CDC Endorses Certification of Food Safety Kitchen Managers

    The study, Systematic Environmental Evaluations to Identify Food Safety Differences Between Outbreak and Nonoutbreak Restaurants pdf icon, found that restaurants with managers certified in food safety are less likely to be involved in foodborne disease outbreaks than were restaurants without managers certified in food safety. This finding suggests that the presence of a certified food protection manager reduces the risk of a foodborne outbreak for an establishment and was a distinguishing factor between restaurants that experienced a foodborne illness outbreak and those that had not.

    The FDA Model Food Code was updated in 2017 to require the Person in Charge to be a CFPM.

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    Do Temporary Food Establishments Need To Comply With The Cfpm Requirement

    A Food Establishment by definition includes a temporary facility or location where consumption is on or off the premises. Thus, a Temporary Food Establishment is a type of Food Establishment. Section 12VAC5-421-55 Certified Food Protection Manager of the Virginia Food Regulations contains no specific exemption for TFEs nor has there been an exemption for TFEs from the Demonstration of Knowledge requirement. Only TFEs that meet the criteria for exemption in 12VAC5-421-55 B. will not need to have a CFPM.

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