United States
Hong KongUnderstand the syllabus
Clear lessons follow the published blueprint and keep the source beside the rule.
Conference for Food Protection (CFP) sets the accreditation standard; ANAB accredits the exam providers; state and local health departments accept the resulting certificate
Food Manager Full Exam Prep
800questions in the bank
5timed mock exams
8 of 8syllabus topics covered
The certificate a restaurant or food-service manager must hold in most US jurisdictions. Usually one certified manager per establishment, renewed every five years.
Free account needed. Sign in to open the first topic.
Built around the published syllabus
Every lesson and question maps to the Food Manager syllabus, so your study time follows the topics the examiner says can be tested.
Every answer names its source
Each explanation cites the provision it rests on, so you can go and read the rule rather than take our word for it.
Weighted like the real paper
The number of questions per topic follows the published exam blueprint, not our guess at it.
Exam format
The practical details to plan your sitting and timed practice.
- Questions
- 80
- Time
- 2 hours
- Scoring
- Pass or fail iA scaled score of 75, which is not the same as 75% correct. Forms vary slightly in difficulty and scaling equates them, so the number of questions you need floats with the form you sit. No provider publishes a fixed count.
- Format
- Multiple choice · Closed book iMultiple choice, proctored, closed book. Available at test centres and online with remote proctoring, depending on provider
- Languages
- English and Spanish are standard across providers; several offer more
The study flow
See what studying with Sitonce looks like
Learn the syllabus, practice each topic, sit a realistic paper and turn every mistake into the next thing to study.
Practice with explanations
Topic questions show why the answer works and why the alternatives fail.
Rehearse the real paper
Full timed papers use a separate question pool and the published format.
Turn mistakes into a plan
Weak topics, flagged questions and worked answers become a focused review list.
What you get
USD 49 for 12 months. Everything needed to learn, practice, simulate the paper and review weak areas.
The syllabus, taught
Every examinable topic, with sources beside the rules that matter.
Questions to drill
Topic practice that follows each lesson and exposes weak areas.
Full mock papers
80 questions in 120 minutes, using a separate question pool.
Worked review notes
The answer, the reasoning, why the alternatives fail, and the source.
Printable documents
The study guide and every mock paper, ready for paper.
A plan built round your date
Your study order and readiness update around the date you plan to sit.
Printable study kit
Keep the full course on paper
6 documents built for printing, annotation and timed practice away from the screen.
Every topic, and how heavily it is examined All 8 covered, with each topic's share of the 80 questions on the real paper
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1
15 q
Preventing Contamination and Cross-Contamination
Protect food packaging and food-contact surfaces from contamination (4) · Verify no bare-hand contact with ready-to-eat foods (3) · Ensure food is stored properly (4) · Monitor foot traffic of non-essential staff in preparation areas (1) · Dispose of wastes (3)
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2
14 q
Ensuring Personal Hygiene and Employee Health
Execute employee health policies (3) · Ensure proper hand washing and hygiene (3) · Monitor employee behaviours around smoking, eating and drinking (3) · Ensure proper glove use (3) · Ensure proper storage of employee personal belongings (2)
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3
13 q
Actively Managing Controls in a Food Establishment
Implement a food safety plan (2) · Train the food establishment staff (2-3) · Recognise a foodborne illness (2) · Develop a food allergen plan (2) · Ensure regulatory compliance of the establishment (2-3) · Implement a crisis management plan (2)
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4
11 q
Ensuring Product Time and Temperature
Maintain temperature measuring devices (3) · Manage food product time and temperature controls (8)
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5
10 q
Monitoring the Flow of Foods
Purchase and receive products (2) · Store and display food products (2) · Serve food or manage self-service (2) · Manage transportation and delivery of food (2) · Monitor foods while being prepared (2)
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6
9 q
Conducting Cleaning and Sanitizing
Develop cleaning and sanitizing procedures (3) · Store and maintain cleaning and sanitizing materials, tools and products (3) · Conduct cleaning and sanitizing procedures in the establishment (3)
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7
5 q
Managing the Physical Facility Design and Maintenance
Develop plans for facility design and maintenance (1) · Maintain water supply and waste disposal systems (1) · Maintain adequate ventilation (1) · Maintain lighting in food preparation and storage areas (1) · Obtain and maintain equipment and supplies (1)
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8
3 q
Preventing and Controlling Pests
Implement pest control prevention (3)
Try it before you decide
1
Try the first topic
Read up to five subtopics from the real course and answer the questions that follow them. Free account required.
Open the free lesson
2
One full mock, free
80 questions, 120 minutes, with a raw practice score and worked explanations.
Sit a free mock
3
Continue through the whole exam
Unlock every lesson, practice question, worked explanation, mock paper and printable document.
Before you buy
Is this everything I need, or do I still need the official material?
Yes. The course is designed to take you from the published syllabus through lessons, practice, worked explanations, timed mock papers and final review without needing another study product. It covers all 8 topics and includes 800 questions. Sitonce is independent of the bodies that administer and accredit this exam, so you should still use their official websites for registration rules, appointment details and official updates.
Where do the answers come from?
Every explanation names the provision it rests on and quotes it where quoting is allowed, so you can go and read the rule. Where we have not been able to put the underlying text in front of you, the page says so rather than implying a source it does not have.
How long will I need?
Our estimate for this paper is about 14 hours - 1 hour a day for 2 weeks. That is our estimate, not an official figure. Tell us your exam date when you start and the plan, the reminders and the readiness score are all worked back from it.
Can I see it before I pay?
Yes. With a free account, you can read five subtopics from the first lesson, preview the study guide and try one complete 80-question mock paper. The full course adds every lesson, the complete practice bank, worked explanations, 4 more mock papers and the printable study kit.
What happens if I fail?
Your access runs 12 months, which covers a resit; another sitting may cost about USD 60. The final-review screen orders what you got wrong by what each mistake costs on the paper, which is where a second attempt should start.
Can I get a refund?
Full refund within 7 days if no more than 20% of paid lessons and practice are used, no paid study guide is downloaded, and no more than one paid mock is started.
How current is it?
Written against FDA Food Code, 2022 edition, as amended by the Supplement of November 2024. The syllabus edition every page is written to is printed on the page, so you can tell at a glance whether what you are reading is the current one.
Food Manager · USD 49 for 12 months
The first lesson is free with an account.