Institute of Food Technologists (IFT), with certification governance by the International Food Science Certification Commission (IFSCC) · Historical official eight-domain outline in IFT's issuer-hosted CFS Candidate Handbook, whose filename identifies 2020. The document does not state an explicit outline effective date. No revised 2026 outline was established. The materials below follow this historical outline.

This original 20-question sample covers selected topics across the outline. It does not reproduce official exam questions or cover every tested topic.

• CFS Candidate Handbook
• IFT Educational Resources
• Certified Food Scientist Program Retirement – FAQs
• NIST: Full Factorial Designs
• NIST: What Is Process Capability?
• NIST: What Is Acceptance Sampling?
• NIST: What Are Control Charts?
• FDA: Types of Food Ingredients
• University of Guelph: Finding Science in Ice Cream
• USDA ARS: Package Film Oxygen Transmission Rate Affects Postharvest Biology and Microbiology of Fresh-Cut Cilantro
• FAO: The Production of Fish Meal and Oil — The Process
• FDA: Water Activity in Foods
• USDA National Agricultural Library: Maillard Reaction
• FDA: Food Allergies
• FDA: Guide to Inspections of Low Acid Canned Food 2
• FDA: Standards of Identity for Food
• FDA: Generally Recognized as Safe
• FDA: Questions and Answers on Juice HACCP Regulation
• FDA: Establishing Sanitation Programs for Low-Moisture Ready-to-Eat Human Foods — January 2025 Draft Guidance
• FDA: Food Traceability Rule — Critical Tracking Events and Key Data Elements
• FDA/NACMCF: HACCP Principles and Application Guidelines
• Minnesota Department of Agriculture: Acidified Foods
• FAO: Quality and Quality Changes in Fresh Fish — Assessment of Fish Quality