Valid ServSafe-Manager Exam Dumps | ServSafe-Manager Test Lab Questions

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ServSafe ServSafe-Manager Exam Overview:

Certification Vendor:ServSafe
Exam Name:ServSafe Manager Exam
Exam Number:ServSafe-Manager
Certificate Validity Period:5 years
Passing Score:75%
Related Certifications:ServSafe Food Protection Manager Certification
Exam Price:$36 USD
Real Exam Qty:90
Exam Format:Multiple Choice
Available Languages:Chinese, Spanish, English
Exam Duration:120 minutes
Sample Questions:ServSafe ServSafe-Manager Sample Questions
Exam Way:Online proctored exam or in-person paper-based exam
Pre Condition:No formal prerequisite required
Official Syllabus URL:https://www.servsafe.com/ServSafe-Manager

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ServSafe ServSafe-Manager Exam Syllabus Topics:

TopicDetails
Topic 1
  • PROVIDING SAFE FOOD: This chapter introduces foodborne illnesses, their causes and transmission, and establishes the foundational principles for maintaining food safety throughout operations.
Topic 2
  • THE FLOW OF FOOD: PURCHASING AND RECEIVING: This chapter covers supplier selection, receiving procedures, and proper storage methods including temperature requirements and organization.
Topic 3
  • CLEANING AND SANITIZING: This chapter explains cleaning versus sanitizing procedures, dishwashing methods, and establishing effective schedules throughout the operation.
Topic 4
  • THE SAFE FOOD HANDLER: This chapter addresses how food handlers contaminate food and outlines personal hygiene programs to prevent contamination during handling.
Topic 5
  • FORMS OF CONTAMINATION: This chapter covers biological, chemical, and physical contaminants, plus deliberate contamination, outbreak response, and food allergen management.

ServSafe Manager Exam Sample Questions (Q67-Q72):

NEW QUESTION # 67
What is the second compartment in a three-compartment sink used for?

Answer: A

Explanation:
The three-compartment sink is the standard for manual warewashing in a professional kitchen, and its effectiveness depends on following the correct sequence of steps. According to ServSafe and the FDA Food Code, the five-step process is: (1) Scrape/Pre-rinse, (2) Wash, (3)Rinse, (4) Sanitize, and (5) Air-dry. The second compartmentis dedicated exclusively torinsing. After items are washed in the first compartment with detergent and hot water ($110

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