Certified Food Protection Manager (CFP)
Program Overview
Managing in the food service industry is a wonderful opportunity and a challenging task. The purpose of this program is to prepare you, the Person-in-Charge, for the responsibility of managing food preparation and ensuring safe food handling practices at your establishment.
As a Person-in-Charge, it will be your duty to protect consumers from potential harm in your establishment. You will acquire the tools to recognize unsafe conditions in your workplace and make corrections, as well as how to lead your staff effectively.
This program includes the following:
Interactive eLearning Course
- 8 Hours – Study at Your Own Pace!
- Topics divided into 4 Learning Modules:
- Unit 1: Foodborne Illnesses and their Sources
- Unit 2: Safe Handling and the Flow of Food
- Unit 3: Equipment, Cleaning, and Pest Management
- Unit 4: Management Responsibilities
Certified Food Protection Exam
- Examination is a closed-book proctored exam
- Online Exam with Live Proctor (M-F from 7am to 10pm CST)
- 95 Questions in Multiple Choice Format
- Must score a minimum of 750/1000 points to pass
- Instant test results available
Food Protection Manager Designation Issued
- Official ANSI National Accreditation Board-Accredited Certificate will be sent to the address provided within 2 weeks after passing the exam.
| Unit | Sub-Unit | Topic |
| Introduction | 0-0 | Course Introduction |
| |
| 1: FOODBORNE ILLNESSES AND THEIR SOURCES | 1-1 | Unit 1 Introduction |
| 1-2 | Person-in-Charge (PIC) |
| 1-3 | Food Hazards |
| 1-4 | Biological Contaminants |
| 1-5 | Bacteria |
| 1-6 | Viruses |
| 1-7 | Toxins |
| 1-8 | Parasites |
| 1-9 | Fungus |
| 1-10 | Chemical Contamination |
| 1-11 | Physical Contamination |
| 1-12 | Deliberate Contamination |
| 1-13 | Cross Contamination |
| 1-14 | Food Allergies |
| 1-15 | Recognizing Illness |
| 1-16 | YOPI |
| 1-17 | Case Studies |
| |
| UNIT 2: SAFE HANDLING AND THE FLOW OF FOOD | 2-1 | Unit 2 Introduction |
| 2-2 | Hygiene |
| 2-3 | Handwashing |
| 2-4 | Ready To Eat Foods |
| 2-5 | Gloves |
| 2-6 | Purchasing Foods |
| 2-7 | Receiving Foods |
| 2-8 | Storing Foods |
| 2-9 | Thawing Foods |
| 2-10 | Cooking |
| 2-11 | Cooking Temperatures |
| 2-12 | Microwaves |
| 2-13 | Utensils Serving Display |
| 2-14 | Hot & Cold Holding |
| 2-15 | Cooling Food |
| 2-16 | Reheating Food |
| 2-17 | Case Studies |
| |
| UNIT 3: EQUIPMENT, CLEANING AND PEST MANAGEMENT | 3-1 | Unit 3 Introduction |
| 3-2 | The Workspace |
| 3-3 | Floor / Table Equipment |
| 3-4 | Dishwashing Facilities / Equipment |
| 3-5 | Cleaning vs Sanitizing |
| 3-6 | Food Contact Surfaces |
| 3-7 | Cleaning Schedules |
| 3-8 | Storing Wares |
| 3-9 | Integrated Pest Management (IPM) |
| 3-10 | Inspecting for Pests |
| 3-11 | Treating for Pests |
| 3-12 | Trash Management |
| 3-13 | Case Studies |
| |
| UNIT 4: MANAGEMENT RESPONSIBILITIES | 4-1 | Unit 4 Introduction |
| 4-2 | Effective Management Practices |
| 4-3 | Regulatory Controls |
| 4-4 | Inspections |
| 4-5 | Active Managerial Control |
| 4-6 | Hazard Analysis Critical Control Points (HACCP) |
| 4-7 | Case Studies |