Pass your food manager exam on the first try
171 practice questions on foodborne illness, employee health, receiving and storage, cooking and cooling temperatures, cleaning and sanitizing, and HACCP, each with a plain-English explanation from the FDA Food Code. Then take full 80-question practice exams.
Practice by section
Every accredited food protection manager exam covers the same food safety knowledge, grouped here into six areas. Practice one area at a time, or take a full 80-question practice exam.
Foodborne Illness and Contamination 30 questions
TCS foods and the temperature danger zone, major pathogens and the foods they come from, seafood toxins, physical and chemical contaminants, cross-contamination, allergens and food defense.
Personal Hygiene and Employee Health 23 questions
Handwashing, hand antiseptics, gloves and bare-hand contact, jewelry and hair restraints, reportable illnesses, and when to exclude or restrict sick employees.
Purchasing, Receiving and Storage 27 questions
Approved sources, receiving temperatures and rejection, shellstock tags, refrigerator storage order, date marking, FIFO, recalls, chemical storage and thermometers.
Preparation, Cooking, Cooling and Holding 37 questions
Thawing, minimum internal cooking temperatures, cooling, reheating, hot and cold holding, time as a public health control, consumer advisories, self-service, catering, reduced-oxygen packaging and sous vide, and variances.
Cleaning, Sanitizing, Facilities and Pests 30 questions
Cleaning versus sanitizing, sanitizer concentrations and dishwashing temperatures, the 3-compartment sink, wiping cloths, chemicals and SDS, facility design, lighting, water and plumbing, backflow, imminent health hazards and pest control.
Food Safety Management and Regulation 24 questions
The person in charge, certified food protection managers, active managerial control, employee training, the CDC risk factors, the seven HACCP principles, inspections and correction times, permits and variances, and responding to illness complaints and outbreaks.
What full access includes
- All 171 questions on foodborne illness, hygiene, storage, cooking and cooling, cleaning and HACCP
- An explanation for every answer, with its source, usually the FDA Food Code section
- Unlimited full 80-question practice exams across all six areas
- Practice exams for each area
- A review of every question you missed at the end of each exam
- Works on your phone, tablet or computer, with no app or account
Full access
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About the Food Manager exam
Who needs a food manager certification?
Under the 2017 and 2022 FDA Food Code, the person in charge, who must be on site during all hours of operation, must be a certified food protection manager. Many states still follow older versions that require at least one certified manager or supervisor per establishment, and low-risk operations may be exempt, so check with your local health department.
Which exam does this prepare me for?
Any ANSI-accredited food protection manager exam, such as ServSafe Manager, NRFSP, Prometric or 360training (Learn2Serve). They all test the same food safety knowledge based on the FDA Food Code.
How is the exam structured?
Most accredited exams have 80 to 90 multiple-choice questions, of which 80 are scored, are taken with a proctor in person or online, and allow about 2 hours. ServSafe Manager has 90 questions (80 scored) and passes at 70%; NRFSP has 85 questions (80 scored) and passes at a scaled score of 75. Our practice exams use 75% so you have a margin.
How long does the certification last?
Usually 5 years, depending on the exam provider and your local health department. Some cities require renewal sooner.
Is this the official exam?
No. This is practice material to help you prepare. The exam is given by an accredited provider with a proctor. This site is not affiliated with any exam provider or health department.