Food safety · Restaurants
Food Protection Manager Certification
The manager-level food safety exam restaurants need: temperatures, cooling, cross-contamination, cleaning and staff hygiene, based on the FDA Food Code.
Questions last checked against the official sources on October 6, 2026.
The real exam at a glance
- Accepted exams
- ServSafe Manager, NRFSP, Prometric
- Pass mark
- Usually 75%
- Based on
- The FDA Food Code
- Valid for
- Up to 5 years, by provider
What you'll practise
Try a question
What should be done with hot-held TCS food found at 125 °F after an unknown time?
- Cool it
- Reheat to 135 °F and continue holding
- Serve it right away
- Discard it
Show the answer
D. Discard it — If time out of temperature is unknown, it's unsafe.
Sample questions by topic (in English)
- Time and temperature control
- Holding
- Receiving
- Foodborne illness and hazards
- Employee health and hygiene
- Cleaning and sanitizing
- Facilities and equipment
- HACCP
- Preparation
- Crisis management
- Microbiology
- Special operations
- Scenarios
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Questions about the Food Protection Manager
Is this the official Food Protection Manager?
No. Semplr is independent and not affiliated with the exam body. We write every question ourselves, in the official format and at the official level.
What is the real Food Protection Manager like?
Accepted exams: ServSafe Manager, NRFSP, Prometric. Pass mark: Usually 75%. Based on: The FDA Food Code. Valid for: Up to 5 years, by provider.
How is my practice marked?
Instantly. You see your score against the pass mark, and an explanation for every question — including the ones you got right.
Can I take it on my phone?
Yes. The whole mock exam works on a phone, and your progress is saved in your browser.
Ready for a full run?
One sitting, real timing, then your score against the pass mark.
Start the free mock exam