Every temperature and time the ServSafe Manager and CFPM exams ask, from the ServSafe materials and the FDA Food Code: the 41°F to 135°F danger zone, hot and cold holding, receiving, the cooking minimums for poultry, ground meat and whole muscle, reheating, the two-stage cooling clock, the four-hour rule, and time as a public health control.

Free resources from Every Exam Prep:

• Free ServSafe Manager practice test: https://www.everyexamprep.com/practice/exams/food/servsafe-manager?utm_source=podcast&utm_medium=shownotes&utm_campaign=podcast-foodsafety&utm_content=e002
• ServSafe Manager cheat sheet: every number on one page: https://www.everyexamprep.com/cheat-sheet/servsafe-manager?utm_source=podcast&utm_medium=shownotes&utm_campaign=podcast-foodsafety&utm_content=e002
• CFPM exam cheat sheet (2026): https://www.everyexamprep.com/blog/cfpm-exam-cheat-sheet-2026?utm_source=podcast&utm_medium=shownotes&utm_campaign=podcast-foodsafety&utm_content=e002
• Free CFPM practice test: https://www.everyexamprep.com/practice/exams/food/cfpm?utm_source=podcast&utm_medium=shownotes&utm_campaign=podcast-foodsafety&utm_content=e002
• All free practice exams and study guides: https://www.everyexamprep.com/?utm_source=podcast&utm_medium=shownotes&utm_campaign=podcast-foodsafety&utm_content=e002

Food Safety Exam Prep — Every Exam Prep is produced by Every Exam Prep. Everything we publish is grounded in official exam-provider sources. This episode is for educational purposes only; follow your local health code and your employer's procedures.