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You are here: Home / Exam Center / Food Safety Manager Certification / Manager Examination Blueprint

Manager Examination Blueprint

Effective February 3, 2020

Duties and Tasks Items
Ensuring Personal Hygiene 13
Inform that Improper Hygiene is #1 Cause of Foodborne Illness 2
Implement Illness Policy 2
Identify Potential Food Employee Illness 2
Establish Hygiene Policies 2
Train Food Employees on Handwashing 2
Monitor Food Employee Behaviors 1
Monitor Food Employee Glove Usage 2
Managing Food Holding Time and Temperatures 11
Monitor Time/Temperature for Hot Holding 2
Monitor Time/Temperature for Cooling 2
Monitor Time/Temperature for Cold Holding 2
Monitor Time/Temperature for Thawing 2
Verify Food Temperatures 1
Implement Time as a Public Health Control (TPHC) 1
Implement Date-Marking of Foods 1
Preventing Contamination, Cross-Contamination, and Cross-Contact 12
Address Biological Contamination Issues 2
Address Chemical Contamination Issues 2
Address Physical Contamination Issues 2
Address Allergen-Related Contamination Issues 1
Implement Hygiene-Related Intervention Strategies 1
Implement Cleaning and Sanitizing Intervention Strategies 2
Implement Storage and Separation Intervention Strategies 2
Managing Cooking Times and Temperatures 4
Measure and Monitor Food Temperatures 2
Monitor Time/Temperature for Reheating for Hot holding 1
Implement Procedures to Manage Non-Continuous Cooking of Raw Animal Foods 1
Monitoring the Flow of Foods 10
Manage Food Purchases 1
Receive Foods 1
Manage the Transportation and Delivery of Foods 2
Store Foods 2
Manage Food Preparation Policies 2
Ensure Safe Service and Self-Service of Food 2
Actively Managing Controls in a Food Establishment 10
Ensure Regulatory Compliance 2
Develop Food Safety Culture 2
Implement Food Safety Management Program 2
Verify Competence of Food Employees 2
Develop and Implement Food Defense Plan 1
Manage Crises/Emergencies 1
Managing the Physical Food Establishment/Equipment Design and Maintenance 14
Develop Plans for Food Establishment Design and Maintenance 1
Maintain water supply and waste disposal systems 1
Manage the design, installation and maintenance of food equipment 2
Ensure Equipment is Utilized Correctly 2
Maintain Toilet Rooms 1
Maintain Plumbing and Fixtures 2
Maintain Adequate Lighting 1
Maintain Adequate Ventilation 1
Manage Solid Waste and Recyclables 1
Preventing and Controlling Vermin and Pests (insects/rodents) 2
Managing Cleaning and Sanitizing Activities 6
Develop Cleaning and Sanitizing Procedures 2
Store and Maintain Cleaning and Sanitizing Materials, Tools, and Products 2
Conduct Cleaning and Sanitizing Procedures in the Food Establishment 2
Total 80

 

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