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Certified Food Protection Manager Exam 2025 —
ServSafe Study Guide, Practice Test Questions, and
Certification Requirements
Prepare for the Certified Food Protection Manager Exam 2025 with the latest ServSafe-style
practice tests, study guide, and certification training materials. Learn key topics in food
safety, sanitation, and hazard prevention to pass your CFPM certification exam and meet
health department requirements in your state.
• Certified Food Protection Manager Exam 2025
• CFPM exam study guide
• ServSafe manager certification test
• Food protection manager practice test 2025
Bacteria grow well in PHF/TCS foods with the following conditions:
a. Slightly alkaline, moist with no protein
b. Slightly alkaline, dry with protein
c. Very acidic, dry with no protein
d. Slightly acidic, moist with protein - ANSWER-d. Slightly acidic, moist with protein
Which of the following statements regarding food allergies is false?
a. Food handlers should be able to identify menu items that contain allergens
b. At least one person in charge must be able to answer specific questions about allergens
c. Food allergies usually do not lead to serious reactions
d. Customer incidents of food allergy should be monitored by a manager - ANSWER-c. Food allergies
usually do not lead to serious reactions
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Which food is safe to eat if cooked to a minimum internal temperature of 135ºF for 15 seconds?
a. Roast chicken
b. Cooked vegetables
c. Fish
d. Stuffed pasta shells - ANSWER-b. Cooked vegetables
Bacteria that cause food intoxication
a. Are easier to kill
b. Come from toxic products
c. Can be killed by heat only
d. Produce toxins that can be dangerous - ANSWER-d. Produce toxins that can be dangerous
Giardiasis can be prevented by
a. Not cooking with too many additives
b. Purchasing pork from an approved supplier
c. Using an approved water supply
d. Using Grade A pasteurized milk - ANSWER-c. Using an approved water supply
Cleaning supplies and tools should be
a. Stored together in the dry storage area
b. Stored together with pesticides
c. In designated areas away from food
d. Replaced every 6 months - ANSWER-c. In designated areas away from food
To properly cool an 11-pound roast beef:
a. Loosely cover and place on the top shelf of the refrigerator
b. Leave out at room temperature until it is properly cooled
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c. Place the roast beef under cold running water
d. Cut into smaller pieces to increase the surface area for faster cooling - ANSWER-d. Cut into smaller
pieces to increase the surface area for faster cooling
An indication of cockroach infestation is the presence of
a. A musty, pungent, oily odor
b. Droppings similar to black pepper or coffee grinds
c. Brown egg casings
d. All of the above - ANSWER-d. All of the above
Which of the following is most important in reducing or killing microorganisms to safe levels?
a. Cooking PHF/TCS foods to their minimum internal cooking temperatures
b. Storing onions in the refrigerator
c. Cleaning and sanitizing food prep areas when switching between ready-to-eat foods
d. Using sanitizing solution on food prep tables in between tasks - ANSWER-a. Cooking PHF/TCS foods to
their minimum internal cooking temperatures
The FDA has created a food defense program called ALERT. What part of the program includes checking
idea coverage and securing all entrances?
a. Assure
b. Look
c. Report
d. Threat - ANSWER-b. Look
What pH range do bacteria enjoy?
a. Very acidic (pH of 1.2 to 3.5)
b. Slightly acidic to neutral (pH of 4.6 to 7.5)
c. Neutral to slightly alkaline (pH of 7.0 to 8.3)
d. Very alkaline (pH of 9.5 to 13.3) - ANSWER-b. Slightly acidic to neutral (pH of 4.6 to 7.5)
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When the health inspector arrives, what should you do?
a. Tell them your business is closed so you have more time to prepare for the inspection
b. Ask for identification
c. Offer them a beer or something to eat
d. Ask to see their schedule to verify the inspection - ANSWER-b. Ask for identification
Previously cooked ribs or salmon should be reheated rapidly to a minimum internal temperature of
a. 130ºF
b. 145ºF
c. 155ºF
d. 165ºF - ANSWER-d. 165ºF
Green onions and romaine may be a source of contamination for all the following reasons except
a. The farm workers may gave failed to wash their hands while harvesting
b. They may be grown in soil contaminated with bacteria
c. They are known to have neurotoxins
d. They may not have been properly washed before serving - ANSWER-c. They are known to have
neurotoxins
Which of the following is an improper way to thaw frozen foods?
a. In the microwave and cook immediately after
b. Under cold stagnant water
c. While cooking in the deep fryer
d. In the refrigerator at 41ºF or below - ANSWER-b. Under cold stagnant water
Which of the following is the correct way to serve ice?
a. Using freshly washed hands
b. While wearing gloves
c. Using a scoop with a handle
Certified Food Protection Manager Exam 2025 —
ServSafe Study Guide, Practice Test Questions, and
Certification Requirements
Prepare for the Certified Food Protection Manager Exam 2025 with the latest ServSafe-style
practice tests, study guide, and certification training materials. Learn key topics in food
safety, sanitation, and hazard prevention to pass your CFPM certification exam and meet
health department requirements in your state.
• Certified Food Protection Manager Exam 2025
• CFPM exam study guide
• ServSafe manager certification test
• Food protection manager practice test 2025
Bacteria grow well in PHF/TCS foods with the following conditions:
a. Slightly alkaline, moist with no protein
b. Slightly alkaline, dry with protein
c. Very acidic, dry with no protein
d. Slightly acidic, moist with protein - ANSWER-d. Slightly acidic, moist with protein
Which of the following statements regarding food allergies is false?
a. Food handlers should be able to identify menu items that contain allergens
b. At least one person in charge must be able to answer specific questions about allergens
c. Food allergies usually do not lead to serious reactions
d. Customer incidents of food allergy should be monitored by a manager - ANSWER-c. Food allergies
usually do not lead to serious reactions
,2|Page
Which food is safe to eat if cooked to a minimum internal temperature of 135ºF for 15 seconds?
a. Roast chicken
b. Cooked vegetables
c. Fish
d. Stuffed pasta shells - ANSWER-b. Cooked vegetables
Bacteria that cause food intoxication
a. Are easier to kill
b. Come from toxic products
c. Can be killed by heat only
d. Produce toxins that can be dangerous - ANSWER-d. Produce toxins that can be dangerous
Giardiasis can be prevented by
a. Not cooking with too many additives
b. Purchasing pork from an approved supplier
c. Using an approved water supply
d. Using Grade A pasteurized milk - ANSWER-c. Using an approved water supply
Cleaning supplies and tools should be
a. Stored together in the dry storage area
b. Stored together with pesticides
c. In designated areas away from food
d. Replaced every 6 months - ANSWER-c. In designated areas away from food
To properly cool an 11-pound roast beef:
a. Loosely cover and place on the top shelf of the refrigerator
b. Leave out at room temperature until it is properly cooled
,3|Page
c. Place the roast beef under cold running water
d. Cut into smaller pieces to increase the surface area for faster cooling - ANSWER-d. Cut into smaller
pieces to increase the surface area for faster cooling
An indication of cockroach infestation is the presence of
a. A musty, pungent, oily odor
b. Droppings similar to black pepper or coffee grinds
c. Brown egg casings
d. All of the above - ANSWER-d. All of the above
Which of the following is most important in reducing or killing microorganisms to safe levels?
a. Cooking PHF/TCS foods to their minimum internal cooking temperatures
b. Storing onions in the refrigerator
c. Cleaning and sanitizing food prep areas when switching between ready-to-eat foods
d. Using sanitizing solution on food prep tables in between tasks - ANSWER-a. Cooking PHF/TCS foods to
their minimum internal cooking temperatures
The FDA has created a food defense program called ALERT. What part of the program includes checking
idea coverage and securing all entrances?
a. Assure
b. Look
c. Report
d. Threat - ANSWER-b. Look
What pH range do bacteria enjoy?
a. Very acidic (pH of 1.2 to 3.5)
b. Slightly acidic to neutral (pH of 4.6 to 7.5)
c. Neutral to slightly alkaline (pH of 7.0 to 8.3)
d. Very alkaline (pH of 9.5 to 13.3) - ANSWER-b. Slightly acidic to neutral (pH of 4.6 to 7.5)
, 4|Page
When the health inspector arrives, what should you do?
a. Tell them your business is closed so you have more time to prepare for the inspection
b. Ask for identification
c. Offer them a beer or something to eat
d. Ask to see their schedule to verify the inspection - ANSWER-b. Ask for identification
Previously cooked ribs or salmon should be reheated rapidly to a minimum internal temperature of
a. 130ºF
b. 145ºF
c. 155ºF
d. 165ºF - ANSWER-d. 165ºF
Green onions and romaine may be a source of contamination for all the following reasons except
a. The farm workers may gave failed to wash their hands while harvesting
b. They may be grown in soil contaminated with bacteria
c. They are known to have neurotoxins
d. They may not have been properly washed before serving - ANSWER-c. They are known to have
neurotoxins
Which of the following is an improper way to thaw frozen foods?
a. In the microwave and cook immediately after
b. Under cold stagnant water
c. While cooking in the deep fryer
d. In the refrigerator at 41ºF or below - ANSWER-b. Under cold stagnant water
Which of the following is the correct way to serve ice?
a. Using freshly washed hands
b. While wearing gloves
c. Using a scoop with a handle
