The Ultimate CFA Exam Day Checklist: Don't Leave Anything to Chance

Months of intense studying have led to this—CFA exam day is finally here. The last thing you need is unexpected stress from a forgotten item or a misunderstood testing center rule. This checklist is your trusted companion to ensure you walk in with clarity and focus. We break down everything you need to consider, from the absolute must-haves for admission to strategic tips for managing your energy and time throughout this long and demanding day. Print it out, check off each item, and walk into the testing center with the confidence that you are fully prepared to perform at your absolute best.

• 1.

  The Night Before: Preparation is Everything

  Your exam day performance starts the evening prior. A calm, organized preparation sets the right tone.
  • 1.1.

    Current Business License.
    Your NJ DCA-issued license must be valid and prominently displayed in public view.
  • 1.2.

    Health Certificates (if applicable).
    For food service, ensure all food handler certificates are current and on file.
  • 1.3.

    Proof of Local Zoning Approval.
    Have documentation showing your business complies with local municipal zoning laws.
  • 1.4.

    Employee Records.
    Maintain up-to-date records, including I-9 forms, readily available for inspection.
  • 1.5.

    Sales Tax Certificate.
    Ensure your New Jersey Certificate of Authority is displayed or available.
• 2.

  Facility Safety and Physical Inspection

  Inspectors will walk your entire premises. Their goal is to ensure the space is safe for both employees and the public.
  • 2.1.

    Clear and Unlocked Exit Paths.
    All emergency exits must be fully operational, completely unobstructed, and clearly marked with illuminated signs.
  • 2.2.

    Fire Extinguisher Compliance.
    Extinguishers must be the correct type, fully charged, have an up-to-date inspection tag, and be easily accessible.
  • 2.3.

    Proper Lighting.
    All public areas, hallways, and stairwells must be well-lit to prevent accidents.
  • 2.4.

    Structural Integrity.
    Check for and repair any tripping hazards, broken floorboards, or damaged stair railings.
• 3.

  Sanitation and Hygiene

  This is critical for restaurants, salons, and any business with public restrooms.
  • 3.1.

    Restroom Cleanliness and Supplies.
    Restrooms must be clean, stocked with soap, toilet paper, and have functional fixtures.
  • 3.2.

    Pest Control Documentation.
    Have a current contract with a licensed exterminator and logs of regular service visits available.
  • 3.3.

    General Cleanliness.
    Floors, walls, and all surfaces in both public and employee areas should be clean and free of debris.
  • 3.4.

    Waste Management.
    Trash must be stored in durable, covered containers and disposed of regularly to prevent odor and pest attraction.
• 4.

  Operational Compliance

  This covers the day-to-day practices that regulations are designed to govern.
  • 4.1.

    Price Display and Accuracy.
    All products must be clearly marked with prices, and those prices must match what is charged at the register.
  • 4.2.

    Return Policy Visibility.
    Your return and refund policy must be clearly posted at the point of sale where customers can easily see it.
  • 4.3.

    Alcohol Service Compliance (if applicable).
    Check IDs rigorously, ensure no service to intoxicated persons, and have liquor license displayed.
• 5.

  Health Code Specifics (For Food & Personal Care)

  If your business involves food or personal services, expect intense scrutiny in these areas.
  • 5.1.

    Food Temperature Control.
    Hot food must be held above 135°F and cold food below 41°F, with logs to prove it.
  • 5.2.

    Prevention of Cross-Contamination.
    Use separate, color-coded cutting boards and utensils for raw and ready-to-eat foods.
  • 5.3.

    Equipment Cleanliness.
    All food contact surfaces, including grills, slicers, and ice machines, must be clean and sanitized.
  • 5.4.

    Tool Sterilization (for salons).
    Autoclaves or chemical sterilants must be used properly, with logs maintained.
• 6.

  Pre-Inspection Readiness

  The final sweep you do before an inspector arrives or as part of your weekly routine.
  • 6.1.

    Manager on Duty Preparedness.
    Ensure the manager knows where all documents are and is briefed on how to interact with the inspector professionally.
  • 6.2.

    Employee Area Check.
    Break rooms and lockers should be tidy, as they are also subject to inspection.
  • 6.3.

    Final Walkthrough.
    Conduct a quick walkthrough of the entire facility using this checklist as your guide.

Category: Finance | Created: 11/18/2025