Certified Food Manager Definition

Certified Food Manager Definition
A certified food manager is an individual who has demonstrated the required knowledge, skills and abilities necessary to protect the public from foodborne illness by successfully completing a certified food manager examination, thereby becoming certified.

Certified Food Manager Examination Certification Description
Our Certified Food Manager (CFM) Certification Examination ensures that candidates who successfully complete the examination and receive a certification, as identified by successfully passing the exam, are capable of identifying the proper food safety measures, applicable regulations, and techniques to maintain food safety in their specific food-oriented environments. They will be able to recognize food safety concerns and implement appropriate corrective and preventative action, if and ever necessary.

Examination Objectives

  • Minimize biological (FATTOM) chemical and physical contamination
  • Protect food from cross contamination
  • Properly serve high risk populations
  • Properly use Time as Public Health control
  • Use time & temperature control for safety
  • Identify common allergens
  • Protect food from cross contact (direct and indirect)
  • Respond to allergic reactions
  • Ensure thermometers are properly sanitized, calibrated, and utilized
  • Purchase food from an approved source
  • Inspect food upon arrival (i.e., pest, temp, contamination, etc.)
  • Ensure food not meeting standards and regulations is rejected
  • Ensure proper storage of dry, refrigerated, and frozen food
  • Check for proper labeling and date marking
  • Monitor preparation of ready-to-eat food
  • Ensure proper thawing of food
  • Par cook food properly
  • Ensure proper cooking of food
  • Ensure proper cooling of food
  • Ensure proper reheating of food
  • Follow proper procedures for bare hand contact with ready-to-eat food
  • Monitor self service areas for potential food contamination hazards
  • Evaluate food displays for protection/safety purposes
  • Monitor service of food
  • Ensure food dispensing utensils are provided
  • Ensure proper holding temperature of food-cold/hot
  • Utilize tools, utensils and equipment for their intended purposes
  • Maintain food tools, utensils, and equipment in sound condition
  • Monitor storage and labeling of chemicals
  • Ensure clean utensils are properly stored and protected (including single-use items)
  • Ensure clean-in-place procedures are followed
  • Properly use a 3-compartment sink
  • Verify mechanical warewasher is maintained and sanitizing properly
  • Utilize sanitizer chemical test kit
  • Utilize heat label/strip for high heat sanitizing
  • Ensure approved water source is used (Public or Private)
  • Respond to emergencies such as vomiting and water supply interruptions
  • Identify and correct cross connections
  • Identify and correct backflow issues
  • Respond to wastewater overflows
  • Maintain air gaps
  • Verify hood and hood filters are cleaned routinely
  • Maintain waste disposal facilities and equipment
  • Ensure proper waste disposal
  • Maintain restrooms and supplies
  • Properly clean food and non-food contact surfaces
  • Clean food contact surfaces every 4 hours when in use
  • Monitor for pests
  • Implement prevention measures for pest control
  • Ensure handwashing station is stocked, designated, and properly located
  • Ensure employees follow proper handwashing procedures
  • Ensure good employee hygiene
  • Inspect cleanliness of outer clothing
  • Ensure hair restraint is worn while handling unprotected food
  • Ensure corrective action is taken for code violations
  • Ensure proper glove use
  • Exclude or restrict employees with infections or communicable conditions
  • Report illness to regulatory authority
  • Ensure regulatory compliance
  • Provide consumer advisories
  • Maintain current permit and post in public view
  • Respond to recalls

Examination Content and the Types of Questions on the Exam
This CFM Certification Examination will consist of seventy-five (75) multiple choice questions, with a specific number of each covering the following topics:

  • nineteen (19) questions covering food protection;
  • nine (9) questions concerning the requirements regarding the purchasing, receiving and storage of food and food related items;
  • fifteen (15) questions over food preparation;
  • seven (7) over food service and display;
  • six (6) questions related to maintaining, cleaning and sanitizing equipment, utensils and food contact surfaces in food establishments;
  • four (4) question on maintaining facilities;
  • eleven (11) questions on personal hygiene of employees;
  • and four (4) question on ensuring regulatory compliance at the state and local level and correcting and minimizing noted violations.