Analysis of Certified Food Protection Manager Examination Results after a New Training Approach

Introduction: The 2013 United States FDA Food Code prescribes that all retail and food service businesses have at least one employee, who is a certified food protection manager, present at all times during operation. Since behavior and attitude change must occur to increase food safety, a curriculum model was created to make the material more accessible to food employees. This curriculum was based in case studies and grounded in behavior change and adult learning theories.

Purpose: This study evaluated examination (exam) data from 24 months of exams administered to participants of this program. Researchers sought to identify trends in mastery of exam content in order to guide curriculum revisions. Increased mastery of concepts could influence confidence in material and better understanding could help promote behavior change.

Methods:  Aggregate data from 760 exams was collected from the National Registry of Food Safety Professionals and analyzed for trends by month, proctor, and category of questions. Percentage of correct answers in every category was used to determine level of proficiency: mastered, competent, and needing review.

Results: The exam pass rate was 81%, with an average scaled score of 82 out of 100. Diagnostic data revealed 30% of examinees needed review in time and temperature concepts and 28% in personal hygiene. Preventing contamination and facility maintenance had the highest level of mastery, 50% and 46%, respectively.

Significance:  The results of this study showed the areas needing more attention in the food safety training program and served as the first step in assessing behavior change. The categories needing the most improvement are among the top contributing factors for foodborne illness, so increased mastery of these concepts could improve compliance to food safety standards.