Certified Food Protection Manager Definition

Certified Food Protection Manager (CFPM) Definition

A Certified Food Protection 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 Protection Manager examination, thereby becoming certified.

Certified Food Protection Manager Examination Certification Description

Our FMC Certified Food Protection Manager (CFPM) 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

• Minimize biological (FATTOM) chemical and physical contamination
• Protect food from cross contamination
• Properly serve high risk populations
• Properly use Time as Public Health control
• Use time & temperature control for safety
• Identify common allergens
• Protect food from cross contact (direct and indirect)
• Respond to allergic reactions
• Ensure thermometers are properly sanitized, calibrated, and utilized
• Purchase food from an approved source
• Inspect food upon arrival (i.e., pest, temp, contamination, etc.)
• Ensure food not meeting standards and regulations is rejected
• Ensure proper storage of dry, refrigerated, and frozen food
• Check for proper labeling and date marking
• Monitor preparation of ready-to-eat food
• Ensure proper thawing of food
• Par cook food properly
• Ensure proper cooking of food
• Ensure proper cooling of food
• Ensure proper reheating of food
• Follow proper procedures for bare hand contact with ready-to-eat food
• Monitor self service areas for potential food contamination hazards
• Evaluate food displays for protection/safety purposes
• Monitor service of food
• Ensure food dispensing utensils are provided
• Ensure proper holding temperature of food-cold/hot
• Utilize tools, utensils and equipment for their intended purposes
• Maintain food tools, utensils, and equipment in sound condition
• Monitor storage and labeling of chemicals
• Ensure clean utensils are properly stored and protected (including single-use items)
• Ensure clean-in-place procedures are followed
• Properly use a 3-compartment sink
• Verify mechanical warewasher is maintained and sanitizing properly
• Utilize sanitizer chemical test kit
• Utilize heat label/strip for high heat sanitizing
• Ensure approved water source is used (Public or Private)
• Respond to emergencies such as vomiting and water supply interruptions
• Identify and correct cross connections
• Identify and correct backflow issues
• Respond to wastewater overflows
• Maintain air gaps
• Verify hood and hood filters are cleaned routinely
• Maintain waste disposal facilities and equipment
• Ensure proper waste disposal
• Maintain restrooms and supplies
• Properly clean food and non-food contact surfaces
• Clean food contact surfaces every 4 hours when in use
• Monitor for pests
• Implement prevention measures for pest control
• Ensure handwashing station is stocked, designated, and properly located
• Ensure employees follow proper handwashing procedures
• Ensure good employee hygiene
• Inspect cleanliness of outer clothing
• Ensure hair restraint is worn while handling unprotected food
• Ensure corrective action is taken for code violations
• Ensure proper glove use
• Exclude or restrict employees with infections or communicable conditions
• Report illness to regulatory authority
• Ensure regulatory compliance
• Provide consumer advisories
• Maintain current permit and post in public view
• Respond to recalls

Examination Content and the Types of Questions on the Exam

This ANSI National Accreditation Board (ANAB-CFP) accredited FMC CFPM Certification Examination will consist of seventy (70) multiple choice questions, with a specific number of each covering the following topics:

• Protect Food - fourteen (14) questions;
• Purchase, Receive and Store Food - eight (8) questions;
• Prepare Food - seventeen (17) questions;
• Serve and Display Food - seven (7) questions;
• Cleaning, Sanitizing and Maintenance - six (6) questions;
• Maintaining Facilities - four (4) questions;
• Food Personnel and Hygiene - ten (10) questions;
• Following Regulations - four (4) questions.

How is Form Equivalence determined?

Every new FMC examination form will contain 70% of the exam items from the previous exam form as "core" questions. The remaining 30% of questions are then replaced with questions of equal difficulty, based on prior item performance, similar content, to meet the requirements of the exam blueprint, and SME recommendations there by establishing form equivalence.