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Test Takers

Ready to test or learn more about Prometric’s Food Safety certification programs? We’ve got you covered. Get all the information you need to find a training provider, register and pass one or more of your exams: Certified Professional Food Handler (CPFM), Certified Alcohol Handler and Hazard Analysis Critical Control Points (HACCP).


Certified Professional Food Manager (CPFM)

Candidate Bulletin

Read and review to find out more information about exam delivery options and content overview.

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Prometric's Certified Professional Food Manager (CPFM) is a flexible, comprehensive training and certification program designed to help ensure product quality, safety and business continuity.

Working with Mindleaders and the National Environmental Health Association (NEHA) to help combat foodborne illness and contamination, the organizations have partnered to provide students of the CPFM program with richer manual content, fast, reliable online training and secure test delivery services.

The program utilizes:

  • A full-color manual that is available in both English and Spanish
  • Easy-to-follow photographs, charts and graphs
  • Terms to know listing in each chapter
  • Assessment exams after each lesson

Alcohol Handler

The Certified Alcohol Handler program provides bar owners, managers, bartenders, servers, hosts and caterers with the knowledge and skills required to serve alcohol legally and safely. Alcohol sales have a positive impact on the bottom line of a business – as long as regulations are strictly adhered to.

The Certified Alcohol Handler program will teach you:

  • Responsibilities of the establishment, owner, and server to safeguard your patrons from risk and injury
  • Protect your business from potential Dram Shop lawsuits
  • Recognize the signs of excessive consumption
  • Employee violations and documenting incidents

Hazard Analysis Critical Control Points

The Hazard Analysis Critical Control Points (HACCP) program is a system used to bring risk factors in food consumption to a safe level before the final product inspection. This food safety approach identifies physical, allergenic, chemical and biological hazards in production processes that can cause the finished product to be unsafe. The  HACCP program focuses on the process, approach and implementation of HACCP principles in food operation.

The Hazard Analysis Critical Control Points exam will cover topics such as:

  • Biological agents
  • Physical objects
  • Chemical contamination
  • Identification of the five FDA-recognized foodborne illness risk factors


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