Food Safety Manager Certification
Exam Study Guide ANSI/CFP. Newest
Edition 2025-2026. Questions &
Correct Answers. Graded A
108 LUX – ANS
-Walk in refrigerators
-Dry food storage
135F - ANSFruit, vegetables, greens (rice, pasta), and legumes (beans,
refried beans) that will be hot-held for service.
145F for 15 seconds - ANS-Seafood - including fish, shellfish, and
crustaceans
-Steaks/chops of pork, beef, veal, and lamb
-Commercially raised game
-Shell eggs that will be served immediately
145F for 4 minutes - ANSRoasts of pork, beef, veal, and lamb.
155F for 17 seconds - ANS1. Ground meat - beef, pork, and other meat
2. Injected meat - including brined ham and flavor-injected roasts
3. Mechanically tenderized meat
4. Ground meat from game animals commercially raised and inspected
5. Ratites - Including ostrich and emu
,6. Ground seafood - Including chopped or minced seafood
7. Shell eggs that will be hot-held for service
165F - ANS1. Poultry - Whole or ground chicken, turkey or duck
2. Stuffing - If made with fish, meat, or poultry
3. Stuffed meat, seafood, poultry, or pasta.
4. Dishes that include previously cooked TCS ingredients
5. Animal proteins cooked in the microwave.
215 LUX - ANS-Self Service displays such as buffets and salad bars,
-Fresh produce displays
-Inside equipment such as reach ins and undercounter refrigerators
-Hand washing, and ware washing stations
-Equipment utensils storing area
-Bathrooms
5 Step process of Cleaning and Sanitizing - ANS1. Scrape or remove food
bits from the surface. Use the correct tool such as a nylon brush, pad, or a
cloth towel.
2. Wash the surface. Prepare the cleaning solution within approved
detergent. Wash the surface with the correct tool such as a cloth towel.
3. Rinse the surface. Use clean water. Rinse the surface with the correct
tool such as a cloth towel.
4. Sanitize the surface. Use the correct sanitizing solution. Prepare that
concentration per manufacturer requirements. Use the correct tool such as
a cloth towel. Make sure the entire surface comes in contact with the
sanitizing solution
,5. Allow surface to air-dry
540 LUX - ANSAll food preparation areas.
A in ALERT - ANSAssure: Make sure products received are from safe
sources.
A label is not needed for bulk unpackaged food if: - ANS-The product
makes no claim regarding health or nutrient content
-No laws requiring label to exist
-The food is manufactured or prepared on the premises
-The food is manufactured or prepared at another regulated food operation
or processing plant owned by the same person
Acidity in FATTOM - ANSBacteria grow best in food that contains little or
no acid on a pH Scale that ranges from 0 to 14.0 acid to alkaline. Bacteria
grow right in the middle more rapidly from 4.6-7.5
Active Managerial Control - ANSAn approach that focuses on controlling
the five most common risk factors responsible for food born illness
identified by the CDC. These include purchasing food from unsafe sources,
failing to cook adequately, holding food at improper temperatures, using
contaminated equipment, and practicing poor personal hygiene.
Adequate Ventilation - ANSImproves the indoor air quality by removing
smoke, grease, steam, and heat. If there is adequate ventilation, there will
be no buildup of grease and condensation on walls and ceilings. Must be
, designed to hoods, fans, guards and ductwork do not drip onto food or
equipment. Hood filters and grease extractors must be cleaned regularly by
a licensed and bonded professional.
Alternative cooking times and temperatures for roasts of pork, beef, veal,
and lamb. - ANS-130F for 112 minutes
-131F for 89 minutes
-133F for 56 minutes
-135F for 36 minutes
-136F for 28 minutes
-138F for 18 minutes
-140F for 12 minutes
-142F for 8 minutes
-144F for 5 minutes
Approved Supplier - ANSHas been inspected and meets all applicable
local, state, and federal laws.
Assessing food quality - ANSAppearance: Reject food that is moldy or has
an abnormal color.
Texture: reject meat, fish, or poultry if it is slimy, sticky, or dry. If it has soft
flesh that leaves an imprint when touched.
Odor: Reject food with an abnormal or unpleasant odor.
Bacteria - ANSAre of the greatest concern of the biological contaminates.
Bacteria are found everywhere and under favorable conditions they can
reproduce very rapidly if FATTOM conditions are right.
Exam Study Guide ANSI/CFP. Newest
Edition 2025-2026. Questions &
Correct Answers. Graded A
108 LUX – ANS
-Walk in refrigerators
-Dry food storage
135F - ANSFruit, vegetables, greens (rice, pasta), and legumes (beans,
refried beans) that will be hot-held for service.
145F for 15 seconds - ANS-Seafood - including fish, shellfish, and
crustaceans
-Steaks/chops of pork, beef, veal, and lamb
-Commercially raised game
-Shell eggs that will be served immediately
145F for 4 minutes - ANSRoasts of pork, beef, veal, and lamb.
155F for 17 seconds - ANS1. Ground meat - beef, pork, and other meat
2. Injected meat - including brined ham and flavor-injected roasts
3. Mechanically tenderized meat
4. Ground meat from game animals commercially raised and inspected
5. Ratites - Including ostrich and emu
,6. Ground seafood - Including chopped or minced seafood
7. Shell eggs that will be hot-held for service
165F - ANS1. Poultry - Whole or ground chicken, turkey or duck
2. Stuffing - If made with fish, meat, or poultry
3. Stuffed meat, seafood, poultry, or pasta.
4. Dishes that include previously cooked TCS ingredients
5. Animal proteins cooked in the microwave.
215 LUX - ANS-Self Service displays such as buffets and salad bars,
-Fresh produce displays
-Inside equipment such as reach ins and undercounter refrigerators
-Hand washing, and ware washing stations
-Equipment utensils storing area
-Bathrooms
5 Step process of Cleaning and Sanitizing - ANS1. Scrape or remove food
bits from the surface. Use the correct tool such as a nylon brush, pad, or a
cloth towel.
2. Wash the surface. Prepare the cleaning solution within approved
detergent. Wash the surface with the correct tool such as a cloth towel.
3. Rinse the surface. Use clean water. Rinse the surface with the correct
tool such as a cloth towel.
4. Sanitize the surface. Use the correct sanitizing solution. Prepare that
concentration per manufacturer requirements. Use the correct tool such as
a cloth towel. Make sure the entire surface comes in contact with the
sanitizing solution
,5. Allow surface to air-dry
540 LUX - ANSAll food preparation areas.
A in ALERT - ANSAssure: Make sure products received are from safe
sources.
A label is not needed for bulk unpackaged food if: - ANS-The product
makes no claim regarding health or nutrient content
-No laws requiring label to exist
-The food is manufactured or prepared on the premises
-The food is manufactured or prepared at another regulated food operation
or processing plant owned by the same person
Acidity in FATTOM - ANSBacteria grow best in food that contains little or
no acid on a pH Scale that ranges from 0 to 14.0 acid to alkaline. Bacteria
grow right in the middle more rapidly from 4.6-7.5
Active Managerial Control - ANSAn approach that focuses on controlling
the five most common risk factors responsible for food born illness
identified by the CDC. These include purchasing food from unsafe sources,
failing to cook adequately, holding food at improper temperatures, using
contaminated equipment, and practicing poor personal hygiene.
Adequate Ventilation - ANSImproves the indoor air quality by removing
smoke, grease, steam, and heat. If there is adequate ventilation, there will
be no buildup of grease and condensation on walls and ceilings. Must be
, designed to hoods, fans, guards and ductwork do not drip onto food or
equipment. Hood filters and grease extractors must be cleaned regularly by
a licensed and bonded professional.
Alternative cooking times and temperatures for roasts of pork, beef, veal,
and lamb. - ANS-130F for 112 minutes
-131F for 89 minutes
-133F for 56 minutes
-135F for 36 minutes
-136F for 28 minutes
-138F for 18 minutes
-140F for 12 minutes
-142F for 8 minutes
-144F for 5 minutes
Approved Supplier - ANSHas been inspected and meets all applicable
local, state, and federal laws.
Assessing food quality - ANSAppearance: Reject food that is moldy or has
an abnormal color.
Texture: reject meat, fish, or poultry if it is slimy, sticky, or dry. If it has soft
flesh that leaves an imprint when touched.
Odor: Reject food with an abnormal or unpleasant odor.
Bacteria - ANSAre of the greatest concern of the biological contaminates.
Bacteria are found everywhere and under favorable conditions they can
reproduce very rapidly if FATTOM conditions are right.
