Short, practical episodes for anyone taking the ServSafe Manager, ServSafe Food Handler, ServSafe Alcohol or any accredited Certified Food Protection Manager exam. Every temperature, time, concentration and pass mark comes from the National Restaurant Association's exam rules or the FDA Food Code. Free practice tests, study guides and cheat sheets at everyexamprep.com.
The Night Before: Every Number on the Food Safety Exams, in Order
A spoken cheat sheet for the ServSafe Manager, CFPM, Food Handler and Alcohol exams: the exam formats and pass marks, the temperature danger zone, holding, receiving, cooking, reheating and cooling figures, the four-hour and time-control rules, date marking, handwashing, exclusion, sanitizer concentrations, the nine allergens, the Big Six pathogens, and the alcohol service rules — every figure from the issuer or the FDA Food Code.
1 Oct 2026
Manager, Handler, Alcohol or CFPM: Which Certificate Your Job Actually Requires
The four food-service credentials compared on the numbers their issuers publish: the 90-question ServSafe Manager with 80 scored and five-year validity, the 40-question non-proctored Food Handler at 75% for three years, the ServSafe Alcohol Primary and Advanced exams, and the CFPM standard that any of five accredited providers can issue — and the Food Code rule that decides who in a kitchen must hold which.
29 Sept 2026
ServSafe Alcohol: Primary vs Advanced, 39 States, and the Dram Shop Rule
ServSafe Alcohol from the National Restaurant Association's rules: the 40-question Primary exam passed at 75% with 30 correct and no proctor, the 70-question proctored Advanced exam passed at 80% with 56 correct, the 90-day course window, the 39 states plus DC that accept the online course, Maryland's Advanced-only rule, the instructor-led states, three-year recognition, Texas TABC's two-year certificate, and the service rules the questions test.
24 Sept 2026
ServSafe Food Handler: 40 Questions, 75%, No Proctor, Three Years
The ServSafe Food Handler assessment from the National Restaurant Association's rules: a 40-question non-proctored test with a 75% pass mark, no prerequisite, a certificate recognized for three years, vouchers and online courses that expire one year from purchase, the Pearson VUE option for proctored exams, and how it differs from the Manager certification.
22 Sept 2026
What a Certified Food Protection Manager Is: Accreditation, the Five Providers, and the FDA Food Code
The credential behind the exam: what a certified food protection manager is under the FDA Food Code, why the person in charge must hold one, what ANAB accreditation under the Conference for Food Protection standard means, the five accredited testing organizations including ServSafe, the five-year validity, and the 2022 Food Code tenth edition as a model code.
17 Sept 2026
The Nine Major Food Allergens, and the Questions Built Around Them
Allergens on the ServSafe Manager and CFPM exams: the nine major food allergens the FDA Food Code and ServSafe name, why sesame is on the list, what counts as fish and shellfish, and how the cross-contact questions differ from the cross-contamination questions of the previous episode.
15 Sept 2026
Cross-Contamination, Sanitizer Concentrations, and the Every-Four-Hours Rule
The cleaning and sanitizing questions on the ServSafe Manager and CFPM exams: how cross-contamination is prevented, the four-hour cleaning cycle for food-contact surfaces in use, chlorine at 50 to 99 parts per million with its water-temperature conditions, iodine at 12.5 to 25, quaternary ammonium per the EPA label at a minimum of 75°F, and the seven-day date-marking rule.
9 Sept 2026
The Big Six, the Symptoms That Send Staff Home, and the 20-Second Rule
Foodborne illness on the ServSafe Manager and CFPM exams: the six highly infective pathogens the FDA Food Code names, the symptoms that exclude an employee from working with food, the seven-day jaundice rule, the 20-second handwashing standard, and the ban on bare-hand contact with ready-to-eat food.
9 Sept 2026
The Temperature Numbers: 41, 135, 145, 155, 165, and the Two Clocks
Every temperature and time the ServSafe Manager and CFPM exams ask, from the ServSafe materials and the FDA Food Code: the 41°F to 135°F danger zone, hot and cold holding, receiving, the cooking minimums for poultry, ground meat and whole muscle, reheating, the two-stage cooling clock, the four-hour rule, and time as a public health control.
9 Sept 2026
ServSafe Manager: 90 Questions, 80 Scored, 56 to Pass, Valid Five Years
The ServSafe Manager certification exam from the National Restaurant Association's own rules: 90 multiple-choice questions of which 10 are unscored pilot items, a two-hour limit, a 70% pass mark that means 56 of 80 scored questions, five-year validity, the online proctoring ID and 20-minute login rules, the 24-hour reschedule fee, ANAB accreditation, and why the exam is developed independently of the course.
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