Free Food Protection Manager Exam (CFPM) practice test (12 questions)
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Question 1A line cook tells you he has had diarrhea since this morning. He has no diagnosis. As the person in charge, what must you do?
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Answer: C — Exclude him from the establishment.
A food employee who is symptomatic with vomiting or diarrhea is excluded unless the symptom comes from a noninfectious condition. Moving him to another job is not enough: he could still contaminate food and surfaces.
Checked against: FDA Food Code 2022, 2-201.12 Exclusions and Restrictions
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Question 2Which list contains only major food allergens named in the FDA Food Code 2022?
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Answer: D — Sesame, soybeans, wheat.
The 9 major food allergens are milk, eggs, fish, crustacean shellfish, tree nuts, wheat, peanuts, soybeans and sesame. Corn, mustard and garlic are not on the list.
Checked against: FDA Food Code 2022, 1-201.10 Definitions, Major food allergen
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Question 3A case of raw ground beef arrives at 46°F. What should the manager do?
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Answer: A — Reject it: refrigerated TCS food must be received at 41°F or below.
Refrigerated time/temperature control for safety food must be at 41°F or below when received, unless a specific law allows a higher temperature (such as for milk or shellstock). 46°F ground beef should be rejected.
Checked against: FDA Food Code 2022, 3-202.11 Temperature
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Question 4How long must shellstock tags be kept after the last oysters from the container are sold or served?
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Answer: B — 90 calendar days.
Shellstock tags stay on the container until it is empty, the date the last shellfish is served is recorded, and the tags, labels or invoices are kept for 90 calendar days from that date, so an outbreak can be traced.
Checked against: FDA Food Code 2022, 3-203.12 Molluscan Shellfish, Maintaining Identification
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Question 5What are the two stages of cooling cooked time/temperature control for safety food?
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Answer: B — 135°F to 70°F within 2 hours, then to 41°F or less within a total of 6 hours.
Cooked TCS food must pass the 135°F to 70°F range within 2 hours, where bacteria grow fastest, and reach 41°F or less within 6 hours in total.
Checked against: FDA Food Code 2022, 3-501.14 Cooling
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Question 6Which food must reach 165°F?
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Answer: C — Stuffed pork chops.
Stuffed meat, fish, poultry or pasta and stuffing containing them must reach 165°F. Intact steaks, fish fillets and plain pork chops need 145°F for 15 seconds.
Checked against: FDA Food Code 2022, 3-401.11 Raw Animal Foods
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Question 7Which is the first principle of HACCP?
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Answer: A — Conduct a hazard analysis.
The 7 HACCP principles, in order: conduct a hazard analysis, determine critical control points, establish critical limits, establish monitoring procedures, establish corrective actions, establish verification procedures, and establish record keeping and documentation.
Checked against: FDA Food Code 2022, Annex 4 (HACCP principles); 8-201.14 Contents of a HACCP Plan
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Question 8A sewage backup floods the kitchen floor during service. What does the Food Code require?
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Answer: D — Stop operations in the affected area and notify the regulatory authority.
A sewage backup is an imminent health hazard. The permit holder must immediately stop operations, at least in the affected area, and notify the regulatory authority.
Checked against: FDA Food Code 2022, 8-404.11 Ceasing Operations and Reporting
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Question 9What concentration range does the Food Code give for an iodine sanitizer solution?
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Answer: A — 12.5 to 25 mg/L (ppm).
An iodine sanitizer must be between 12.5 and 25 mg/L, at a minimum temperature of 68°F and a pH of 5.0 or less (or as the manufacturer specifies).
Checked against: FDA Food Code 2022, 4-501.114 Chemical Sanitization
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Question 10A slicer is used continuously with TCS deli meat in a room at normal kitchen temperature. How often must it be cleaned and sanitized?
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Answer: A — At least every 4 hours.
Food-contact surfaces used with TCS food must be cleaned throughout the day at least every 4 hours. Less frequent cleaning is allowed only under specific conditions, such as equipment used in a refrigerated room.
Checked against: FDA Food Code 2022, 4-602.11 Equipment Food-Contact Surfaces and Utensils, Frequency (C)
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Question 11What is the minimum air gap between a water supply inlet and the flood rim of a sink?
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Answer: C — Twice the diameter of the inlet, and never less than 1 inch.
An air gap is the surest way to prevent backflow. It must be at least twice the diameter of the water supply inlet and not less than 1 inch (25 mm).
Checked against: FDA Food Code 2022, 5-202.13 Backflow Prevention, Air Gap
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Question 12What is the best way to control pests in a food establishment?
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Answer: A — Deny them access, food and shelter, and inspect the premises regularly.
The Food Code requires premises to be kept free of insects, rodents and other pests by routine inspection, sealing openings, removing harborage and food sources, and using approved control methods. Live animals such as cats are not allowed.
Checked against: FDA Food Code 2022, 6-501.111 Controlling Pests
Official passing standard: ServSafe Food Protection Manager: 70%, at least 56 of the 80 scored questions. NRFSP Food Safety Manager: a minimum weighted score of 75. Requirements may vary by jurisdiction.
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Food Protection Manager Exam (CFPM) format
| Food Protection Manager Exam (CFPM) | Official rule |
|---|---|
| Who must be certified | The FDA Food Code asks that the person in charge be a certified food protection manager who passed a test that is part of an accredited program (2-102.12), unless the regulatory authority decides the operation poses minimal risk source |
| Accredited program | A certification program evaluated and listed by a Conference for Food Protection-recognized accrediting agency as conforming to the CFP Standard for Accreditation of Food Protection Manager Certification Programs (Food Code 2-102.20) source |
| ServSafe: number of questions | 90 multiple-choice questions; 10 are pilot questions used for research only, so 80 are scored source |
| ServSafe: passing score | 70% or higher, that is at least 56 of the 80 scored questions source |
| ServSafe: proctor | The exam is given by a proctor, who must be physically present; the online course and exam come in English and Spanish, the print exam in more languages source |
| ServSafe: validity | 5 years for the ServSafe Food Protection Manager Certification (may vary by state or local regulations) source |
| NRFSP: format | 80 questions plus 5 pilot questions, multiple choice, to be completed in 120 minutes; minimum weighted score of 75 to pass (scheduled through Pearson VUE) source |
| California | A valid food manager certificate replaces the California Food Handler Card for its holder source |
| Food Code edition | The current FDA Food Code is the 2022 edition, updated by a Supplement that adds, among others, definitions of active managerial control, food defense, disinfection and food safety management system source |
Checked on the official sources on October 31, 2026. Rules change: always confirm on the official site before test day.
Practice by section
Foodborne illness and allergens: food manager questions
6 free questions with explanations
Receiving and storage: food manager practice questions
6 free questions with explanations
Cooking, cooling and holding: food manager questions
6 free questions with explanations
HACCP and active managerial control practice questions
6 free questions with explanations
Cleaning and sanitizing: food manager practice questions
6 free questions with explanations
Facilities and pest control: food manager questions
6 free questions with explanations
What the food protection manager exam is
The FDA Food Code asks that the person in charge of a food establishment be a certified food protection manager (CFPM): someone who passed a test that is part of an accredited program (Food Code 2022, 2-102.12). An accredited program is one evaluated and listed by an accrediting agency recognized by the Conference for Food Protection, as conforming to its standard for food protection manager certification programs (2-102.20). The regulatory authority may exempt some low-risk operations.
Several programs offer this certification. The exam is proctored, and it covers far more than the food handler test: employee health decisions, HACCP, active managerial control, facilities and inspections. If you only need a card for an employee job, see our food handler practice test.
Formats compared
| ServSafe Food Protection Manager | NRFSP Food Safety Manager | |
|---|---|---|
| Questions | 90 multiple-choice, of which 10 are unscored pilot questions (ServSafe) | 80 questions plus 5 pilot questions (Pearson VUE) |
| Passing score | 70%: at least 56 of the 80 scored questions (ServSafe Knowledge Center) | Minimum weighted score of 75 (Pearson VUE) |
| Time | Not stated on the ServSafe pages we read: ask your proctor | 120 minutes |
| Where | Print or online exam, given by a proctor who must be physically present (ServSafe) | Scheduled through Pearson VUE |
| Validity | 5 years, may vary by state or local rules (ServSafe) | Check with NRFSP and your health department |
Other accredited programs exist. Before you pay, ask your local health department which certificates it accepts. In California, for example, a valid food manager certificate also replaces the food handler card for its holder (Fresno County Environmental Health).
What the exam tests
Every program writes its own questions, but all of them test the FDA Food Code, the model code that states and counties adopt (current edition: 2022, updated by a Supplement). Expect manager-level situations rather than definitions:
- Employee health. Who is excluded, who is restricted, and when the answer changes because you serve a highly susceptible population (2-201.12).
- Time and temperature at every step. Receiving at 41°F, cooking temperatures by food, cooling 135°F to 70°F in 2 hours and to 41°F within 6 hours, reheating to 165°F within 2 hours, date marking for 7 days, time as a public health control with its 4-hour and 6-hour rules.
- HACCP. The 7 principles in order, critical control points, critical limits, monitoring, corrective actions, verification, records; when a HACCP plan or a variance is required (3-502.11, 8-201.13).
- Active managerial control. The Supplement defines it and makes it a duty of the person in charge: building food safety into daily procedures, training and monitoring.
- Facilities. Air gaps at least twice the inlet diameter and never under 1 inch (5-202.13), handwashing sinks at 85°F or more (5-202.12), light levels, refuse, pests.
- Inspections. Priority, priority foundation and core items, and when to stop operations for an imminent health hazard such as a sewage backup or a water outage (8-404.11).
How to prepare
- Read the Food Code where it matters. Chapter 2 (management and employee health) and Chapter 3 (food) hold most of the rules listed above. The Food Code is free, and so is every number you need.
- Make a one-page table of numbers. Temperatures, times, concentrations, days. Many wrong answers are close-but-wrong numbers.
- Practise decisions, not definitions. For each situation ask: is food at risk now, who must act, and what does the Food Code say happens next?
- Take full-length tests under time. 80 scored questions in 120 minutes is 90 seconds per question. On ServSafe you need 56 correct out of 80; aim higher in practice.
Start with the free questions on this page, then the topic pages below.
Guides
Frequently asked questions
How many questions are on the ServSafe Manager exam?
90 multiple-choice questions. 10 of them are pilot questions used for research only and not counted, so your score is based on 80 questions. You cannot tell which ones are pilot questions. Source
What is the passing score?
For the ServSafe Food Protection Manager exam, 70%: at least 56 correct out of the 80 scored questions. For the NRFSP Food Safety Manager exam, a minimum weighted score of 75. Your jurisdiction may set its own rules. Source
How long do I have to take the exam?
Pearson VUE states 120 minutes for the NRFSP exam (80 questions plus 5 pilot questions). We did not find the ServSafe time limit on ServSafe's own pages, so ask your proctor. Source
How long is the certification valid?
ServSafe states 5 years for its Food Protection Manager Certification, which may vary by state or local regulations. Check what your health department accepts. Source
Is the food manager exam the same as the food handler test?
No. The food protection manager exam is a proctored certification exam on manager duties such as employee health decisions, HACCP and active managerial control. A food handler card is a separate requirement for food employees in some states: in California, food handlers must get a California Food Handler Card within 30 days of being hired, and a valid food manager certificate replaces it. Source
Which exam should I take?
Any exam your health department accepts. The Food Code asks for a program accredited under the Conference for Food Protection standard; ServSafe, NRFSP and other providers offer one. Ask your local health department which certificates it recognizes. Source
More free practice tests
Sources
- FDA Food Code 2022 (with the Supplement to the 2022 Food Code) — U.S. Food and Drug Administration (checked October 31, 2026)
- Food Code 2022 (full text, PDF) — U.S. Food and Drug Administration (checked October 31, 2026)
- Supplement to the 2022 Food Code (PDF) — U.S. Food and Drug Administration (checked October 31, 2026)
- What is the passing score for the ServSafe Food Protection Manager Examination? (ServSafe FAQs) — National Restaurant Association (checked October 31, 2026)
- What are the passing scores for ServSafe exams? (ServSafe Knowledge Center) — National Restaurant Association (checked October 31, 2026)
- How long are ServSafe certificates valid for? (ServSafe Knowledge Center) — National Restaurant Association (checked October 31, 2026)
- How to get started with manager food safety certification — National Restaurant Association (checked October 31, 2026)
- National Registry of Food Safety Professionals (NRFSP) exams — Pearson VUE (checked October 31, 2026)
- California Food Handler Card (Health and Safety Code 113790 and 113948) — Fresno County Department of Public Health, Environmental Health (checked October 31, 2026)
ServSafe is a registered trademark of the National Restaurant Association. passmock is not affiliated with or endorsed by the National Restaurant Association, the National Registry of Food Safety Professionals (NRFSP), Pearson VUE, Prometric, 360training, ANAB, the Conference for Food Protection, the FDA or any state or local health department. Our questions are original practice questions written from the official test description and study materials; they are not questions from the real test.
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