Course curriculum

  • 1

    Minnesota Certified Food Protection Manager (CFPM) Certificate Renewal Online Course

  • 2

    Chapter #1 - Food Safety Protection

    • Chapter 1 - Reference Food Manager Book Page 1 , 2 & 3

    • Chapter 1 - Reference Food Manager Book Pages 3, 4 & 5

    • Chapter 1 - Reference Food Manager Book Pages 6 & 7

    • Chapter 1 - Multiple Choice Instructions

    • Chapter 1 - Multiple Choice

  • 3

    Chapter #2 - Contamination To Food

    • Introduction - Chapter 2

    • Chapter 2 - Reference Food Manager Book Page 11

    • Chapter 2 - Reference Food Manager Book Page 12 & 13

    • Chapter 2 - Reference Food Manager Book Page 13 & 14

    • Chapter 2 - Reference Food Manager Book Page 20

    • Chapter 2 - Reference Food Manager Book Page 20, 21 & 22

    • Chapter 2 - Pathogen & Allergen Overview

    • Chapter 2 - Multiple Choice Instructions

    • Chapter 2 - Multiple Choice

  • 4

    Chapter #3 - Employee Food Handling

    • Breaking News!!

    • Chapter 3 - Reference Food Manager Book Pages 27, 28, 29 & 30

    • Chapter 3 - Multiple Choice Instructions

    • Chapter 3 - Multiple Choice

  • 5

    Chapter #4 - The Flow of Food

    • Chapter 4 - Reference Food Manager Book Pages 33 & 34

    • Chapter 4 - Reference Food Manager Book Pages 34, 35 & 36

    • Chapter 4 - Multiple Choice Instructions

    • Chapter 4 - Multiple Choice

  • 6

    Chapter #5 - Flow of Food: Purchasing, Receiving, and Storage

    • Chapter 5 - Reference Food Manager Book Page 40, 41, & 42

    • Chapter 5 - Reference Food Manager Book Page 43 & 45

    • Chapter 5 - Video Review

    • Chapter 5 - Multiple Choice Instructions

    • Chapter 5 - Multiple Choice

  • 7

    Chapter #6 - Preparation, Cooking, Cooling, Reheating

    • Chapter 6 - Reference Food Manager Book Page 48 & 49

    • Chapter 6 - Reference Food Manager Book Page 50, 51 & 52

    • Chapter 6 - Review Cooking Temperatures

    • Chapter 6 - Multiple Choice Instructions

    • Chapter 6 - Multiple Choice

  • 8

    Chapter #7 - Holding and Service

    • Chapter 7 - Reference Food Manager Book Pages 56 & 57

    • Chapter 7 - Reference Food Manager Book Pages 57, 58 & 59

    • Chapter 7 - Multiple Choice Instructions

    • Chapter 7 - Multiple Choice

  • 9

    Chapter #8 - Food Safety Management & HACCP

    • Chapter 8 - Reference Food Manager Book Pages 62, 63 & 64

    • Chapter 8 - Multiple Choice Instructions

    • Chapter 8 - Multiple Choice

  • 10

    Chapter 9 - Facilities, Equipment, and Pest Control

    • Chapter 9 - Reference Food Manager Book Pages 68, 69, 70 & 71

    • Chapter 9 - Reference Food Manager Book Pages 71, 72 & 73

    • Chapter 9 - Multiple Choice Instructions

    • Chapter 9 - Multiple Choice

  • 11

    Chapter 10 - Cleaning & Sanitizing

    • Chapter 10 - Reference Food Manager Book Pages 77, 78 & 79

    • Chapter 10 - Reference Food Manager Book Pages 79, 80 & 81

    • Chapter 10 - Multiple Choice Instructions

    • Chapter 10 - Multiple Choice

  • 12

    National Food Safety Training Institute Food Manager Assessment Test

    • You're almost done!

    • National Food Safety Training Institute Food Manager Assessment