CFPM Cheat Sheet 2026

The 30 highest-yield CFPM facts, distilled from real exam questions. Print it, save it as a PDF, or study it here — free, no sign-up.

1. How should a CFPM professional manager address underperformance within their team? → Provide timely, specific feedback with support and a clear improvement plan
2. Which personal protective equipment (PPE) principle applies to ALL CFPM certified professionals regardless of their specific role? → PPE must be properly fitted, maintained, and replaced as needed
3. At what maximum internal temperature must refrigerated TCS (Temperature Control for Safety) foods be received? → 41°F (5°C)
4. Why is proper handwashing important in food safety? → It eliminates pathogens from hands.
5. A food worker is diagnosed with Hepatitis A. When may they return to work handling food? → Only after being cleared by a medical professional and the regulatory authority
6. How long can raw poultry safely be stored in a refrigerator at 41°F or below? → 1–2 days
7. In Certified Food Protection Manager practice, what is the FIRST step when a safety hazard is identified in the workplace? → Immediately secure the area and report the hazard
8. How many principles make up the HACCP system? → 7
9. Which factor MOST significantly affects the quality of technical outcomes in CFPM practice? → The practitioner's training, preparation, and attention to detail
10. In Certified Food Protection Manager, what is the PRIMARY purpose of conducting regular safety drills and exercises? → To ensure personnel can respond effectively in emergencies
11. What is the required holding temperature for a standard commercial refrigerator storing TCS foods? → At or below 41°F (5°C)
12. What temperature should a dishwasher reach to properly sanitize dishes? → 160°F.
13. A cook notices a coworker has a large infected cut on their hand uncovered. What is the correct action? → Report it to the manager immediately
14. A food worker has been exposed to Salmonella Typhi but shows no symptoms. What should the manager do? → Exclude the worker from the food establishment until cleared by health authorities
15. What is the correct order for cleaning and sanitizing food contact surfaces? → Clean first, then sanitize.
16. Which statement about hand sanitizers in food service is correct? → Hand sanitizers should be used in addition to handwashing, not as a substitute
17. Which of the following is a sign that a canned good should be rejected upon receiving? → A dented seam or swollen lid
18. In Certified Food Protection Manager practice, what is the FIRST step when a safety hazard is identified in the workplace? → Immediately secure the area and report the hazard
19. What is the recommended concentration of chlorine bleach for sanitizing surfaces? → 50-100 ppm.
20. How should managers handle food safety training for employees? → Through ongoing training and periodic refreshers.
21. Which risk management approach is MOST effective for CFPM professionals when evaluating potential workplace hazards? → Proactive hazard identification and assessment
22. Why should food safety policies be updated regularly? → To ensure they remain relevant and compliant.
23. Why is it important to keep food worker's uniforms clean? → It reduces contamination risk.
24. What is the BEST strategy for resource allocation in Certified Food Protection Manager project management? → Match resources to priorities based on assessment of needs, risks, and strategic goals
25. How should Certified Food Protection Manager professionals handle technical procedures that have been updated or revised? → Review the updates, complete any required training, and implement the revised procedures
26. What is the purpose of cleaning and sanitizing food contact surfaces? → To reduce harmful microorganisms.
27. When should food workers wash their hands? → Before handling food and after using the restroom.
28. How must raw meat be stored relative to ready-to-eat foods in a shared refrigerator? → On shelves below ready-to-eat foods
29. Which is more effective: using soap or using a sanitizer? → Soap and sanitizer should be used together.
30. During which of the following activities must a food worker always wash hands? → After touching their face, hair, or body while working