Manager-level food safety — the material on the Certified Food Protection Manager (CFPM) exam, above the food-handler basics. Build a food safety management system with active managerial control and the seven HACCP principles: identify hazards, set critical control points and critical limits, monitor, take corrective action, verify, and keep records — and know when a variance or full HACCP plan is required (sous-vide, curing, reduced-oxygen packaging). Learn facility and equipment standards (NSF/ANSI equipment, lighting and ventilation, cross-connection and backflow prevention, warewashing temperatures), integrated pest management, and crisis response to imminent health hazards (loss of water, power, or sewage) and foodborne-illness outbreaks, plus the manager's role during a regulatory inspection and staff-training and supplier controls. Authored from the public FDA Food Code and the Conference for Food Protection standard — original questions only, never real exam items. Keentune is independent study practice, not affiliated with or endorsed by ServSafe, the National Restaurant Association, NRFSP, or Prometric, and never guarantees a pass. Educational only.