10 exam-style questions with answers and explanations, straight from our 1,100-question bank. Tap an answer to check yourself. When you're ready, take the scored version in the free practice test.
The CFM exam has 120 questions and runs 3 hours.
These 10 free CFM questions are organized by exam domain, so you can see how each part of the Certified Floodplain Manager blueprint is tested. Reveal the answer and explanation under each question.
A large batch of beef chili finishes cooking and is placed in a shallow pan to cool. After 2 hours in the walk-in cooler, a cook checks it and finds it is at 75°F. Under the FDA Food Code, what must the cook do?
Correct answer: B - Reheat the chili to 165°F and restart cooling, or discard it
A cook must store raw chicken, raw ground beef, raw salmon, and a pan of ready-to-eat potato salad in the same cooler. Listed from TOP shelf to BOTTOM shelf, which arrangement is correct?
Correct answer: A - Potato salad, salmon, ground beef, chicken
About two hours after lunch, several diners experience sudden vomiting. The meal included fried rice that had been cooked earlier, left at room temperature for several hours, then briefly reheated. Which pathogen is the most likely cause?
Correct answer: A - Bacillus cereus
A cook is preparing pork chops stuffed with a bread-and-herb filling. What is the minimum internal cooking temperature and hold time these stuffed pork chops must reach?
Correct answer: D - 165°F for less than 1 second
In a HACCP plan, which of the following is the BEST example of a critical limit?
Correct answer: D - Cook chicken to an internal temperature of 165°F for less than 1 second
During one month a kitchen recorded $12,000 in cost of goods sold and $40,000 in food sales. What was the food cost percentage?
Correct answer: B - 30%
A cook is putting away a fresh delivery of milk in the walk-in. Following the FIFO method, where should the new milk be placed relative to the milk already in stock?
Correct answer: C - Behind the older milk so the older milk is used first
A resident has a physician's order for a renal (kidney) diet. Which nutrient most needs to be limited?
Correct answer: A - Potassium
A kitchen in a skilled nursing facility serves a highly susceptible population. Which menu item would be PROHIBITED under the FDA Food Code in this setting?
Correct answer: C - A hamburger prepared medium-rare at a resident's request
Why is Listeria monocytogenes an especially serious concern in facilities that serve elderly residents?
Correct answer: A - It keeps growing even at refrigeration temperatures and is dangerous to people with weakened immune systems
The CFM exam also covers these domains. Drill them in the full free practice test:
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