United States
Hong KongThe syllabus, taught
Every examinable topic written out in the order it is examined, with each rule cited to the provision it comes from. Not a summary of a textbook - the syllabus itself, covered end to end.
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.
No account needed for the diagnostic. Four minutes.
Written for this exam
All 800 questions and all 8 topics were written against the Food Manager syllabus. Nothing here is a general bank with this exam's name on it.
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 Conference for Food Protection (CFP) sets the accreditation standard; ANAB accredits the exam providers; state and local health departments accept the resulting certificate's own published blueprint, not our guess at it.
What is published about passing
No pass rate is published. The credential is accredited to the Conference for Food Protection standard and delivered by several independent providers, none of which publishes how many candidates pass. Anyone quoting a national figure has made it up.
This exam is scored on a scale, not on a raw count, so nobody outside the exam board knows exactly how many correct answers pass. 68 is our readiness target and it sits deliberately above where we think the line is. Clearing it is a good sign. It is not a guarantee.
- Scoring
- A 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, 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
- Valid for
- Five years; some jurisdictions and employers accept a shorter period
- Questions
- 80 multiple choice
- Time
- 120 minutes
- Fee
- USD 36–65 exam only
- Sittings
- On demand, through any ANAB-accredited provider
- Register
- Any accredited providerFive of them, at five prices.
What you get
USD 49 for 12 months. Six parts, and every one of them built against this syllabus rather than adapted from another exam.
Questions to drill
Filtered to the topic you are reading, so practice reinforces the lesson instead of testing something you have not reached yet.
Full mock papers
80 questions each, 120 minutes, scored the way the exam scores it. Their 400 questions never appear in practice, so a mock score measures you rather than your memory of practising.
Worked review notes
Every question explains itself: why the right answer is right, why each wrong answer tempts people, and the source that settles it. Three are shown in full in the mock-paper previews below.
Soft copies to print
The study guide and every mock paper as a PDF, typeset for paper, so you can sit a mock with a pen the way you will sit the real one.
A plan built round your date
Tell us when you sit and the study plan, the readiness score, the weak-topic ordering and every reminder are worked back from it.
Soft copies, yours to print
6 PDFs, typeset for paper rather than exported from a screen. Open any of them to read the opening pages before you buy.
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
Ten-question diagnostic
Free, no account. Score and per-topic breakdown at the end.
Start the diagnostic
3
Then the explanations
Paid. Which ones you missed, why, and the source that settles it.
Get the courseBefore you buy
Is this everything I need, or do I still need the official material?
The whole examinable syllabus is taught here across 8 topics, and every one of the 800 questions is written against it. We are independent of Conference for Food Protection (CFP) sets the accreditation standard; ANAB accredits the exam providers; state and local health departments accept the resulting certificate and this is not their publication - if they require you to hold an official study guide, hold it. What this replaces is the second and third thing you would otherwise buy: a question bank, and something to explain the answers.
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 figure and not Conference for Food Protection (CFP) sets the accreditation standard; ANAB accredits the exam providers; state and local health departments accept the resulting certificate's. 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, and without an account: a 10-question diagnostic that scores you by topic, one full 80-question mock paper, and the opening pages of every PDF. What you pay for is the explanations, the lessons and the other 4 papers.
What happens if I fail?
Your access runs 12 months, which covers a resit; Conference for Food Protection (CFP) sets the accreditation standard; ANAB accredits the exam providers; state and local health departments accept the resulting certificate charges about USD 60 for one. 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 diagnostic is free and needs no account.