Certified Food Manager Definition

A “certified food manager is a person who has demonstrated that he or she has the knowledge, skills, and abilities required to protect the public from foodborne illness by means of successfully completing a certified food manager examination and becoming certified” (State of Texas, 2012).

Online Certified Food Manager Examination Certification Description

Our Online 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
  • Identify food safety standards and their importance in the food industry,
  • Identify hazards in the day-to-day operation of a food establishment,
  • Identify violations, corrective actions, and preventative actions,
  • Identify training and supervisory needs for food industry employees,
  • Recognize the importance of developing and implementing specific policies or standard operating procedures to assist in the prevention of foodborne illness,
  • Understand the importance of training and supervising food preparation employees to help protect consumers,
  • Identify the necessity to train food establishment employees on the principles of food safety,
  • Recognize compliance and enforcement actions,
  • Identify foodborne illnesses and their causes,
  • Identify biological, physical, and chemical contamination,
  • Understand the importance of temperature control,
  • Understand the importance of proper personal hygiene in the workplace,
  • Understand cleaning, sanitizing, and facility design,
  • Follow proper procedures to purchase, receive, store, prepare and ultimately serve food,
  • Identify how to properly serve and display food,
  • Identify the proper use and maintenance associated with food preparation tools and equipment,
  • Identify how to select, monitor, and maintain an approved water source,
  • Recognize the importance of monitoring and maintaining the plumbing inside food establishments,
  • Recognize the importance of monitoring and maintaining the food establishment’s ventilation systems,
  • Recognize the importance of selecting, monitoring, and maintaining waste disposal facilities and equipment,
  • Recognize the importance of maintaining and cleaning restroom facilities,
  • Recognize the importance of general maintenance and housekeeping,
  • Recognize the importance of properly training employees concerning facilities maintenance,
  • Monitor equipment and facility postings,
  • Identify the relationship between personnel behaviors and how food safety is monitored,
  • Ensure regulatory compliance at the State and/or Local level,
  • Identify, correct and minimize noted violations,
  • Conduct in-house self-inspections of daily operations to ensure food safety principles are being followed.