Food Manager Certification Study Guide: A Comprehensive, No-fluff Review

by Jason Tang CPFM

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 exams: 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 you pass one of the certification exams.

Topics covered include:

Foodborne Illnesses and Major Risk Factors
Foodborne Illness Prevention
Food Safety Manager/Person In Charge
Major Food Allergens
Potentially Hazardous Foods
Food Contamination: 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

37 pages, Kindle Edition

Published October 20, 2017

Reviews

[Amber · Rating 5 out of 5]

Good information

This is a very good review for anyone in good service from the local school Kitchen the the finest restaurants.