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

by Jason Tang CPFM
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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
  • Health Policies and Practices

AuthorJason Tang CPFM
Height1100 mm
Length850 mm
Width9 mm
Language TypePublished
Number Of Pages35
Product GroupBook
Publication Date2018-02-08
PublisherIndependently published
StudioIndependently published
Sales Rank288147

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