| Content Outline | # of Questions |
| Preventing Contamination and Cross-Contamination | 15 |
| Protect food packaging and food contact surfaces from contamination | 4 |
| Verify there is no bare-hand contact for ready-to-eat foods | 3 |
| Ensure that food is stored properly | 4 |
| Monitor “foot traffic” of non-essential staff in food preparation areas | 1 |
| Dispose of wastes | 3 |
| Ensuring Personal Hygiene and Employee Health | 14 |
| Execute employee health policies | 3 |
| Ensure proper hand washing and hygiene | 3 |
| Monitor employee behaviors related to smoking, eating, and drinking | 3 |
| Ensure proper glove use | 3 |
| Ensure proper storage of employee personal belongings (medicines, etc.) | 2 |
| Actively Managing Controls in a Food Establishment | 13 |
| Implement a food safety plan | 2 |
| Train the food establishment staff (new, reassigned, refresher training) | 2 |
| Recognize a foodborne illness | 2 |
| Develop a food allergen plan | 2 |
| Ensure regulatory compliance of your establishment | 3 |
| Implement a crisis management plans | 2 |
| Monitoring the Flow of Foods | 10 |
| Purchase and receive products | 2 |
| Store and display food products | 2 |
| Serve foods or manage the self-service of foods | 2 |
| Manage the transportation and delivery of food (for example, satellite kitchen) | 2 |
| Monitor foods while they are being prepared | 2 |
| Ensuring Product Time and Temperature | 11 |
| Maintain temperature measuring devices (thermometers) | 3 |
| Manage food product time and temperatures controls | 8 |
| Conducting Cleaning and Sanitizing | 9 |
| Develop cleaning and sanitizing procedures | 3 |
| Store and maintain cleaning and sanitizing materials, tools and products | 3 |
| Conduct cleaning and sanitizing procedures in the establishment | 3 |
| Managing the Physical Facility Design and Maintenance | 5 |
| Develop plans for facility design and maintenance | 1 |
| Maintain water supply and waste disposal systems | 1 |
| Maintain adequate ventilation | 1 |
| Maintain lighting on food preparation and storage areas | 1 |
| Obtain and maintain equipment and supplies | 1 |
| Preventing and Controlling Pests (Insects/Rodents) | 3 |
| Implement pest control prevention | 3 |
| Total Number of Questions on Examination | 80 |
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