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Ace Food Handler

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Food Managers Certification

Online food manager training

FMC® ANAB-CFP CFPM Exam Fee: $25
Prometric® & ProProctor Proctor Fees: $40
Take your proctored exam in-person or remotely.
Certificate of completion is always available online.
Certificates are valid for 5 years per state requirements.
Discount on bulk purchases of 5 or more codes – 10% off.
CFPM Exam available now, Food Manager training coming soon.

Starts at

$25

Ace Food Handler

Certification for Anyone, Anytime.

ANAB - ANSI National Accreditation Board FMC® Food Managers Certification offers an easy and elegant way to obtain your ANAB-CFP nationally accredited and approved CFPM Certified Food Protection Manager certificate at minimal cost and effort to the Food Manager candidate. We are a nationally accredited company and work closely with state and local departments.

ANAB Accredited Program Accreditation ID: 1135

Proctored CFPM Exam and Food Manager Training

Skip the line and schedule your food manager exam in minutes.

Proctored by Prometric® Test Centers, ProProctor® Remote & EduProctor™ On-site

EduClasses® support staff is here to help every step of the way.

Your FMC® Certified Food Protection Manager certificate of completion is always available online.

Recognized and accepted throughout the USA & Territories!

Learn About the Proctors

The training you need without the hassle

Simple and Secure

FMC® Food Managers Certification offers an easy and elegant way to obtain your nationally approved certified food manager certificate at minimal cost and effort to you.

The FMC® Exams are proctored by Prometric®, ProProctor & EduProctor™

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Training Evolved

Gone are the days of attending physical classes to become certified. Our online Food Manager training program can be completed in a shorter time, and at your own pace!

Course information

ANAB-CFP Accredited

EduClasses® FMC® CFPM program is recognized nationwide and is ANAB-CFP accredited and approved. That means you can be sure our CFPM examination is of the highest quality.

"The FMC® Exam is the MOST PRACTICAL Exam in the Industry!"
- L Thomas, Tenured Food Safety Professional

CFPM Program Information

Print your certificate today!

Study the material and pass the proctored CFPM exam. It's that easy.

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Food Managers Certification: Learning Objectives

Protect Food

Protect Food includes information regarding how to:

Minimize biological (FAT TOM) chemical and physical contamination
Protect food from cross contamination
Properly serve high risk populations
Properly use Time as Public Health control
Use time & temperature control for safety
Identify common allergens
Protect food from cross contact (direct and indirect)
Respond to allergic reactions
Ensure appropriate thermometers are available
Ensure thermometers are properly sanitized, calibrated, and utilized

Storage of dry, refrigerated and frozen food

Purchase, Recieve and Store Food

Purchase, Recieve and Store Food includes information regarding how to:

Purchase food from an approved source
Inspect food upon arrival for signs of pests, lack of temperature control, and other signs of contamination
Ensure food not meeting standards and regulations is rejected
Ensure proper storage of dry, refrigerated, and frozen food
Check for proper labeling and date marking

Food Personnel and Hygiene

Food Personnel and Hygiene includes information regarding how to:

Ensure employees follow proper handwashing procedures
Ensure good employee hygiene
Inspect cleanliness of outer clothing
Ensure hair restraints are worn while handling unprotected food
Ensure corrective actions are taken for code violations
Ensure proper glove use
Exclude or restrict employees with infectious or communicable conditions
Report illness to regulatory authority

Food Safety for Self Service and Food Displays

Serve and Display Food

Serve and Display Food includes information regarding how to:

Monitor self service areas for potential food contamination hazards
Evaluate food displays for protection/safety purposes
Monitor service of food
Ensure food dispensing utensils are provided
Ensure proper holding temperature of hot and cold food

Following Regulations

Following Regulations includes information regarding how to:

Ensure regulatory compliance
Provide consumer advisories
Respond to recalls

Prepare Food

Prepare Food includes information regarding how to:

Monitor preparation of ready-to-eat (RTE) food
Ensure proper thawing of food
Par cook food properly
Ensure proper cooking of food
Ensure proper cooling of food
Ensure proper reheating of food
Follow proper procedures for bare hand contact with ready-to-eat (RTE) food

Sanitizing, Cleaning and Chemical Storage

Cleaning, Sanitizing and Maintenance

Cleaning, Sanitizing and Maintenance includes information regarding how to:

Utilize tools, utensils, and equipment for their intended purposes
Maintain food tools, utensils, and equipment in sound condition
Monitor for proper storage and labeling of chemicals
Ensure clean utensils are properly stored and protected (including single-use items)
Ensure clean-in-place procedures are followed
Properly use a 3-compartment sink
Verify mechanical warewasher is maintained and sanitizing properly
Utilize sanitizer chemical test kit

Maintaining Facilities

Maintaining Facilities includes information regarding how to:

Verify approved water source is used (Public or Private)
Respond to contamination events such as vomiting or diarrhea
Respond to imminent health hazards such as fire, loss of power, pest infestation, wastewater overflows and water supply interruptions
Identify and seek corrective action for cross connections
Identify and seek corrective action for backflow issues
Verify hood and hood filters are cleaned routinely
Maintain waste disposal facilities and equipment
Ensure proper waste disposal
Maintain restrooms and supplies
Properly clean food and non-food contact surfaces
Clean food contact surfaces every 4 hours when in use
Monitor for pests
Implement prevention measures for pest control
Ensure handwashing station is stocked designated and properly located

Food Allergens Classes

Learn more about Food Allergens and how to protect those with food allergens who eat at your establishment by taking Food Allergens Classes!

Topics covered in this course include:

Food Allergy vs. Food Sensitivity (Intolerance)
Allergic Reactions
Labeling Requirements
Cross-contamination vs. Cross-contact
Identifying Allergen Information on Food Lables
Ordering, Receiving, and Storing Foods for Allergen Safety
Cleaning to Minimize Cross-contact
Preparing, Cooking, and Plating Allergen Special Orders
Allergen Information for Guests
Symptoms of a Food allergy Reaction
And More...

Visit Food Allergens Classes

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On-site Proctoring Done the Right Way

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EduClasses^® Affiliate Program

EduClasses® can provide you a nationally recognized service that you send your staff, students, candidates or customers to for a professional online education experience.

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