Prepare with confidence before taking your Food Safety Manager Certification Exam.
Developed by CP-FS credentialed instructors, the EXPO Food Safety Manager Practice Test is designed to help you assess your knowledge, identify areas for improvement, and build confidence before exam day.
This comprehensive practice assessment includes 90 multiple-choice questions covering key food safety topics, including:
Foodborne illnesses and allergens
Personal hygiene and employee health
Time and temperature control
Cross-contamination prevention
Cleaning and sanitizing
HACCP principles
Facility design and pest management
Regulatory requirements and active managerial control
What’s Included
90-question practice exam
2-hour time limit
Two attempts included
Instant scoring upon completion
Detailed performance report
After each attempt, you'll receive a personalized report showing:
Your overall score
The questions you missed
The correct answers
Areas where additional study may be beneficial
Our practice test is designed to simulate the pacing and content areas of a Food Safety Manager certification exam, helping you become more comfortable with the testing experience.
Please note: This practice test is independently created by EXPO Food Safety and is not affiliated with, endorsed by, or sponsored by the National Restaurant Association or ServSafe®.
5 Sample Questions
What is the Temperature Danger Zone?
A.
41*F - 135*F
B.
70*F - 125*F
C.
45* - 140*F
D.
40* - 140*F
Which one of these foods is a Common Allergen?
A.
Mushrooms
B.
Onions
C.
Citrus
D.
Milk
At what minimum internal temperature should poultry be cooked to ensure it is safe to eat?
A.
145°F (63°C)
B.
155°F (68°C)
C.
165°F (74°C)
D.
175°F (79°C)
How long can food safely remain in the Temperature Danger Zone before it becomes unsafe to eat?
A.
1 hour
B.
2 hours
C.
4 hours
D.
6 hours
Why is the Temperature Danger Zone considered hazardous for food storage?
A.
Food loses its nutritional value quickly
B.
Bacteria multiply rapidly between these temperatures
