Exam topics

All eight content areas, and the temperatures the whole exam turns on.

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Food Manager Exam Blueprint & TopicsThe exam covers eight areas across 80 questions, all drawn from the FDA Food Code. Contamination and cross-contamination carries 15 questions and pers…
Food Manager Exam Temperature RulesHot holding is 57°C (135°F) or above, cold holding 5°C (41°F) or less, and shell eggs 7°C (45°F) ambient air. Those three provisions cut across every …
Preventing Contamination and Cross-ContaminationFifteen of the eighty questions, more than any other area. It splits into protecting food-contact surfaces, no bare-hand contact with ready-to-eat foo…
Personal Hygiene and Employee HealthFourteen of the eighty questions, and the area candidates revise least. It covers employee health policy, handwashing, glove use, behaviors around eat…
Active Managerial Control ExplainedThirteen of the eighty questions. It is the management layer above the individual rules: having a food safety plan, training staff, recognizing foodbo…
Purchasing, Receiving and StorageTen of the eighty questions, split evenly across purchasing and receiving, storage and display, service and self-service, transport and delivery, and …
Cleaning and Sanitizing for the ExamNine of the eighty questions, split across writing cleaning procedures, storing the chemicals and tools, and carrying the procedures out. Cleaning rem…
Facilities, Equipment and UtilitiesFive of the eighty questions, one in each of facility design, water and waste, ventilation, lighting and equipment. It is the smallest area with hard …
Pest Management for the Food Manager ExamThree of the eighty questions, the smallest area on the exam. All three come from one sub-area: implementing pest control prevention. Deny access, den…
The Big 6 Foodborne IllnessesNorovirus, Hepatitis A, Shigella, Shiga toxin-producing E. coli, Salmonella Typhi and non-typhoidal Salmonella. A food employee diagnosed with any of …