The course

1
Start here
85 multiple-choice questions in 2 hours (National Registry examinee handbook, revised 1 Jan 2026)
Free: A tour of the food protection manager exam
2
Implementing Active Managerial Control
10 of the 80 blueprint items (12.5%)
Active managerial control and inspections HACCP in seven principles 23 questions
3
Managing Personnel
9 of the 80 blueprint items (11.25%)
Illness, exclusion and reporting Handwashing, gloves and personal hygiene 24 questions
4
Addressing Allergen Issues
8 of the 80 blueprint items (10%)
The nine major allergens Preventing allergen cross-contact 18 questions
5
Purchasing, Receiving and Storing
5 of the 80 blueprint items (6.25%)
Approved sources and receiving Storing food safely 15 questions
6
Preparing Foods
16 of the 80 blueprint items (20%)
Free: Cooking and reheating temperatures Cooling and thawing TCS food, pathogens and cross-contamination 43 questions
7
Serving Foods
8 of the 80 blueprint items (10%)
Hot and cold holding Serving food safely 20 questions
8
Cleaning and Sanitizing
7 of the 80 blueprint items (8.75%)
Cleaning and sanitizing Chemicals, medicines and vomit cleanup 18 questions
9
Managing Establishment Facilities
12 of the 80 blueprint items (15%)
Water, plumbing and handwashing sinks Pest control The building, equipment and waste 27 questions
10
Responding to Crises
5 of the 80 blueprint items (6.25%)
Emergencies, outbreaks and recalls 13 questions
11
Test day
85 questions in 2 hours; a scaled score of 75 passes
Free: Test day