Exam Overview
Georgia adopts the FDA Model Food Code and requires at least one Certified Food Protection Manager (CFPM) per establishment. The most common route is a 90-question, 120-minute computerized exam offered by ANSI-CFP programs such as ServSafe Manager, NRFSP, and Prometric. You need a minimum passing score of 75 %. Proctoring options include on-site paper tests at county health departments, Pearson VUE computer centers, or remote online proctoring with webcam. Fees range from $65 – $100 depending on provider and location. Bring a government-issued photo ID and, if paper testing, two #2 pencils and a basic calculator. If you fail, ANSI rules permit a same-day retake only after remediation; Georgia sites typically enforce a 24-hour wait and a discounted second fee. The table below shows how exam weight breaks down by domain, so you can allocate study hours wisely.
| Domain | Exam % Weight |
|---|---|
| Employee Health & Training | 10 % |
| Personal Hygiene | 8 % |
| Time/Temperature Control | 18 % |
| Cross-Contamination Prevention | 14 % |
| Cleaning & Sanitizing | 12 % |
| Facility & Equipment | 10 % |
| Regulatory Compliance & Inspections | 10 % |
| Foodborne Illness & Allergens | 18 % |
Core Domains
Mastering the eight domains above is non-negotiable. Start with Time/Temperature Control because it anchors hot-hold (135 °F) and cold-hold (41 °F) limits found throughout Georgia inspection reports. Next, tackle Employee Health & Training—know when to exclude a coughing worker and how to complete a V&D log. Personal Hygiene questions test 20-second handwashing and glove change triggers. Georgia proctors love scenarios on Cross-Contamination such as color-coded cutting boards. Study sanitizer ppm (50–100 chlorine, 200–400 quat) for the Cleaning & Sanitizing section. Understand Facility & Equipment layout requirements including three-compartment sinks. Regulatory Compliance asks about inspection score posting and variance procedures—review our inspection guide. Finally, Foodborne Illness & Allergens challenges you on Big-9 allergens and outbreak reporting timelines. Rotate these domains in your flashcards so high-weight areas get proportionally more reps.
Study Timeline
A structured plan prevents last-minute cramming. The default four-week timeline below assumes 20 total study hours, but you can compress or stretch it with the slider tool. Week 1 lays the groundwork: read §511-6-1 in the Georgia Food Code summary and define unfamiliar terms. Week 2 dives deep—create flashcards for every domain, diagram the flow of food, and watch two instructional videos nightly. Week 3 is for practice tests and error logs; each missed question becomes an “error card” you’ll re-quiz until fluent. Week 4 simulates exam conditions: a full 90-question mock, then targeted refreshers on your lowest-scoring domain. Use the calculator to split those 20 hours across your available days so study blocks remain realistic even with a busy schedule.
Study-Time Calculator
Practice Resources
Sharpen knowledge with varied resources. Start with our free 20-question practice test; though designed for handlers, 70 % of questions overlap manager fundamentals. Next, download the FDA Model Food Code PDF and skim annexes on cooling and HACCP. For mobile drills, install a flashcard app such as Quizlet and copy domain terms—“danger zone,” “reheat to 165 °F,” “sanitize at 50 ppm chlorine.” YouTube channels such as “Food Safety with Chef Mary” offer five-minute concept reviews; convert them to audio playlists for commutes. Finally, build an error log: after each practice test, transcribe every missed question, research the right answer, and re-test until you can explain the concept to a co-worker without notes.
Test-Day Checklist
A calm mind scores higher. Confirm the exam address and parking the night before; aim to arrive 30 minutes early. Pack: a valid driver’s license or passport, two #2 pencils, a simple calculator, proof of course completion, and a water bottle. Remote proctored? Test your webcam and browser, clear the desk, and post a “Do Not Disturb” sign. Eat a balanced meal—avoid heavy carbs that may reduce focus. Bring a wallet-sized brain-dump sheet listing critical temps (41 °F, 70 °F, 135 °F, 165 °F, and 171 °F for hot-water sanitizing) and allergens (Top 9). Use deep breathing—inhale four seconds, hold one, exhale six—to reset between sections. Finally, review proctor rules: no hoodies, no smart-watches, and sleeves above wrist.
Post-Exam Next Steps
Results for computer-based tests appear immediately; paper exams post within 3–10 days. Once you pass, download the PDF certificate and print two copies: one for the facility wall and another for your HR file. Email the county Environmental Health office with your certificate and renewal date; some inspectors request pre-verification. Add the five-year expiration to a shared calendar and set a reminder 90 days out. Update your training roster in compliance with Georgia recordkeeping rules. If you did not pass, schedule the retake before knowledge fades—use your error log to target gaps. Finally, plan ongoing professional development: attend a HACCP or allergen awareness course annually to keep leadership skills fresh and prime for the next renewal cycle.