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. A manager notices pest droppings near dry storage shelves. Which is the MOST important immediate managerial action? → Remove affected food, seal entry points, and contact a licensed pest control operator
2. How should a CFPM professional manager address underperformance within their team? → Provide timely, specific feedback with support and a clear improvement plan
3. Which thermometer calibration method uses a mixture of ice and water to achieve a reference point of 32°F (0°C)? → Freezing point (ice-point) method
4. 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
5. At what maximum internal temperature must refrigerated TCS (Temperature Control for Safety) foods be received? → 41°F (5°C)
6. Why is proper handwashing important in food safety? → It eliminates pathogens from hands.
7. What is the MAIN reason food handlers should avoid bare-hand contact with ready-to-eat foods? → Hands carry pathogens that can transfer directly to food that will not be cooked further
8. 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
9. How long can raw poultry safely be stored in a refrigerator at 41°F or below? → 1–2 days
10. Under the FDA Food Code, a food manager is required to report which employee condition to the regulatory authority? → Diagnosis with Shiga toxin-producing E. coli
11. 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
12. How many principles make up the HACCP system? → 7
13. Which factor MOST significantly affects the quality of technical outcomes in CFPM practice? → The practitioner's training, preparation, and attention to detail
14. Which management tool best demonstrates a food establishment's commitment to a systematic, preventive approach to food safety? → A HACCP plan
15. 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
16. What is the required holding temperature for a standard commercial refrigerator storing TCS foods? → At or below 41°F (5°C)
17. Which action by a food delivery driver BEST prevents contamination during transport? → Keeping raw meats in separate, sealed containers away from ready-to-eat items
18. What temperature should a dishwasher reach to properly sanitize dishes? → 160°F.
19. 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
20. At what temperature range must frozen TCS food be received to be accepted at delivery? → Frozen solid with no thawing
21. 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
22. What is the correct order for cleaning and sanitizing food contact surfaces? → Clean first, then sanitize.
23. Which statement about hand sanitizers in food service is correct? → Hand sanitizers should be used in addition to handwashing, not as a substitute
24. When setting up a buffet, which action helps prevent contamination of serving utensils? → Provide a separate utensil for each food item and keep handles out of the food
25. Which of the following is a sign that a canned good should be rejected upon receiving? → A dented seam or swollen lid
26. What does the term 'sanitizing' mean in a food safety context? → Reducing pathogens on a surface to safe levels
27. 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
28. What is the recommended concentration of chlorine bleach for sanitizing surfaces? → 50-100 ppm.
29. Which of the following is the manager's role in a HACCP-based food safety system? → To establish the system, train staff, assign monitoring duties, and verify records
30. At what minimum temperature must water be maintained in the wash compartment of a three-compartment sink? → 110°F (43°C)