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Quick answer
A Certified Food Protection Manager (CFPM) credential comes from an accredited exam provider such as ServSafe or NRFSP. Every accredited exam is built on the FDA Food Code. The two exams we checked each have 80 scored questions, about 2 hours, and a passing score of 75. Certificates last up to five years, and providers and local rules set price and retake terms.
About the exam
Certified Food Protection Manager Exam (FDA Food Code)
Most states and many counties require at least one employee with a Certified Food Protection Manager (CFPM) credential at each food establishment. The rule comes from FDA Food Code section 2-102.12, which each state or county adopts with its own exemptions and deadlines. The credential is earned by passing an exam from a certification program accredited by ANAB under the Conference for Food Protection (CFP) standard. As of February 2026, CFP lists 13 accredited organizations, including ServSafe, NRFSP, StateFoodSafety, Learn2Serve and Always Food Safe.
The providers write their own exams, but all of them test the same body of knowledge: the FDA Food Code. That means foodborne illness and allergens, time and temperature control (cooking, holding, cooling and reheating), preventing cross-contamination, personal hygiene and employee health, cleaning and sanitizing, the facility and pest control, and food safety management systems such as HACCP.
This practice bank has 299 questions written from the 2026 FDA Food Code, the FDA Bad Bug Book and FDA's HACCP guidance, and each one cites the section it comes from. Many local rules still follow the 2017 or 2022 Food Code, so the bank avoids questions where only a new 2026 value would be correct. The temperatures it tests are the same in 2022 and 2026.
Exam format
Food Protection Manager: questions, time and pass mark
| Item | Official exam | Status |
|---|---|---|
| ServSafe Manager | 90 questions (80 scored plus 10 unscored), about 2 hours, passing score 75. | Verified Oct 2026 (Pearson VUE) |
| NRFSP Food Safety Manager | 80 scored questions plus unscored pilot items, up to 2 hours, scaled score of 75 to pass. | From the NRFSP examinee bulletin (Aug 2017); check the current version |
| Other providers | Formats and pass marks vary by provider; check your provider's candidate guide. | Not verified for each provider |
| Proctoring | Every accredited manager exam is proctored, at a test center, with an approved proctor, or online where your jurisdiction allows it. | Verified Oct 2026 (CFP standard; ServSafe) |
| Validity | No more than five years under the CFP standard. Some jurisdictions require renewal sooner. | Verified Oct 2026 (CFP Standard 7.2) |
| Reference | The FDA Food Code. The current full edition is 2026, but many jurisdictions still enforce an earlier edition. | Verified Oct 2026 (fda.gov) |
The practice test above draws 80 questions with a 120-minute timer and a 75% pass mark. Practice mode lets you work one topic at a time with explanations after every answer, and the cheat sheet view lists every question and answer for review.
Cost and booking
Fees, where to take it and retakes
Each provider sets its own price, and it changes with the format: an online exam with a remote proctor, a test center seat, or an exam given by an instructor after a class. Check which providers your state or county accepts before you pay. A few jurisdictions, including New York City, run their own certificate instead.
Retake rules are also set by the provider and your jurisdiction. Most providers let you retake after a short wait for another fee, so a practice score of 85 percent or more before you book is cheaper than a second attempt.
What’s covered
290+ practice questions, by topic
Written from FDA Food Code 2026, FDA Bad Bug Book and the Conference for Food Protection standard for manager certification. Every explanation cites its section.
- Foodborne illness, pathogens, allergens and contamination60
- Time and temperature control and the flow of food84
- Personal hygiene, employee health, exclusion and restriction45
- Cleaning and sanitizing, facilities, equipment, water and pest control50
- Food safety management: HACCP, active managerial control, regulations and training60
Official sources
Facts on this page were checked against these pages in October 2026.
Why people fail
The mistakes that cost people the Food Protection Manager
- Mixing up the cooking temperatures: 165°F for poultry and stuffed foods, 155°F for 17 seconds for ground meat, 145°F for 15 seconds for whole cuts, fish and eggs served right away.
- Getting cooling wrong. Food must go from 135°F to 70°F within 2 hours and to 41°F within 6 hours total.
- Not knowing when to exclude or restrict a sick employee, especially for the major illnesses such as norovirus and Salmonella Typhi, and the stricter rules where a highly susceptible population is served.
- Confusing cleaning with sanitizing, and missing sanitizer details such as concentration and contact time.
- Treating HACCP as theory. Expect questions on the seven principles, critical control points, critical limits and corrective actions.
A study plan that works
- Learn the core temperatures first: cold holding at 41°F or below, hot holding at 135°F or above, the cooking temperatures and the two-stage cooling rule.
- Run this quiz in Practice mode by category, starting with Time and temperature control and the flow of food, the largest category.
- Review employee health: the symptoms and illnesses that require exclusion or restriction, and when a worker may return.
- Take timed Tests (80 questions, 2 hours) until you score 85 percent or better.
- Choose a provider your local health department accepts, then book the exam.
Try a few
Sample Food Protection Manager practice questions
Six questions pulled straight from the bank, with the answer shown. For the timed, no-peeking version, use the quiz above.
Why: TCS food must be held at 41°F or colder or at 135°F or hotter, so the range between is where growth is most rapid. Below 41°F growth slows, and above 135°F it is limited.
Source: FDA Food Code 2026, §3-501.16(A)
Why: Some wild mushrooms contain toxins that cooking does not destroy, and wild species may be sold only if the regulatory authority has approved the operation.
Source: FDA Food Code 2026, §3-201.16; FDA Bad Bug Book, 2nd ed. (2012), mushroom toxin chapters
Why: Raw eggs broken to order and served immediately need 145°F for 15 seconds. Eggs for hot holding need 155°F for 17 seconds.
Source: FDA Food Code 2026, §3-401.11(A)(1)(a)
Why: Hands must be washed after touching bare human body parts other than clean hands and exposed arms, such as hair, face or clothing.
Source: FDA Food Code 2026, §2-301.14(A)
Why: The standard chlorine contact time is 10 seconds. A 7-second contact time is allowed only for a 50 mg/L solution that meets the stated pH and temperature conditions.
Source: FDA Food Code 2026, §4-703.11(C)(1)-(2)
Why: The five preliminary tasks include assembling the HACCP team, describing the food and its distribution and intended use, developing a flow diagram, and verifying the diagram.
Source: FDA, HACCP Principles and Application Guidelines, Five Preliminary Tasks
FAQ
Food Protection Manager questions, answered
How many questions are on the food protection manager exam?
It depends on the provider. ServSafe Manager has 90 questions (80 scored) and NRFSP has 80 scored questions plus unscored pilot items. Both allow about 2 hours. Our practice test uses 80 questions in 2 hours.
What score do I need to pass a food manager certification exam?
ServSafe Manager and NRFSP both require a passing score of 75 (NRFSP's is a scaled score). Other providers set their own cut scores, so check your provider's candidate information.
Is ServSafe the only food protection manager exam?
No. The Conference for Food Protection lists 13 accredited certification organizations as of February 2026, including ServSafe, NRFSP, StateFoodSafety, Learn2Serve and Always Food Safe. Your state or county decides which ones it accepts.
How long is a food protection manager certificate valid?
No more than five years under the CFP accreditation standard. Some states and counties require renewal sooner, so check your local rule.
Which edition of the FDA Food Code does the exam use?
FDA's current full edition is the 2026 Food Code, but providers and local rules often follow an earlier edition. This bank uses values that are the same in the 2022 and 2026 editions wherever possible.
Is a food handler card the same as a food manager certification?
No. A food handler card is a basic course for employees. The Certified Food Protection Manager credential is a proctored, accredited exam for the person in charge, and a food handler card does not count as demonstrating manager knowledge under the Food Code.
Is this an official ServSafe or NRFSP exam?
No. ExamStates is an independent practice site and is not affiliated with any exam provider. The questions are original, written from the FDA Food Code, with the section cited for every answer.