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Food Manager Certification Study Guide and Practice Test: A Comprehensive, No-fluff Review
Every food establishment is required by law to have at least one licensed food safety manager. To become a certified food safety manager, you have to pass one of the following ServSafe Food Protection Manager, National Registry of Food Safety Professionals (NRFSP) International Certified Food Safety Manager (ICFSM), or Prometric Certified Professional Food Manager (CPFM).
Our short and comprehensive study guide containing ONLY WHAT YOU NEED TO KNOW will help prepare you to pass one of the certification exams.
Topics covered
Foodborne Illnesses and Major Risk Factors
Foodborne Illness Prevention
Food Safety Manager/Person In Charge
Major Food Allergens
Potentially Hazardous Foods
Food Biological, Chemical, and Physical
Food Contamination and Cross Contamination Prevention
Proper Temperature Monitoring and Control
Proper Ways to Thaw, Cool, and Re-heat Food
Hot/Cold Food Holding Requirements
Food Preparation and Cooking Requirements
Buffet/Self Service Requirements
Purchasing/Receiving Food
Proper Food Storage and Cold Storage
Personal Hygiene and Hand Washing
Methods for Cleaning and Sanitizing Equipment and Utensils
Manual Ware Washing
Integrated Pest Management
Facility, Lighting, and Plumbing Requirements
HACCP
Health Policies and Practices
Our short and comprehensive study guide containing ONLY WHAT YOU NEED TO KNOW will help prepare you to pass one of the certification exams.
Topics covered
Foodborne Illnesses and Major Risk Factors
Foodborne Illness Prevention
Food Safety Manager/Person In Charge
Major Food Allergens
Potentially Hazardous Foods
Food Biological, Chemical, and Physical
Food Contamination and Cross Contamination Prevention
Proper Temperature Monitoring and Control
Proper Ways to Thaw, Cool, and Re-heat Food
Hot/Cold Food Holding Requirements
Food Preparation and Cooking Requirements
Buffet/Self Service Requirements
Purchasing/Receiving Food
Proper Food Storage and Cold Storage
Personal Hygiene and Hand Washing
Methods for Cleaning and Sanitizing Equipment and Utensils
Manual Ware Washing
Integrated Pest Management
Facility, Lighting, and Plumbing Requirements
HACCP
Health Policies and Practices
34 pages, Kindle Edition
Published August 27, 2017
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