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ServSafe ServSafe-Manager Exam Syllabus Topics:

SectionWeightObjectives
Topic 1: Forms of Contamination13%- Allergens
  • 1. Prevention of cross-contact
  • 2. Common food allergens
- Microorganisms
  • 1. Conditions for growth (FAT TOM)
  • 2. Bacteria, viruses, parasites, fungi
Topic 2: Providing Safe Food15%- Contamination
  • 1. Cross-contamination prevention
  • 2. Biological, chemical, physical contaminants
- Foodborne Illness
  • 1. Causes and risks
  • 2. High-risk populations
Topic 3: Food Safety Management Systems10%- HACCP Principles
  • 1. Identify hazards
  • 2. Establish procedures
  • 3. Determine critical control points
- Active Managerial Control
  • 1. Corrective actions
  • 2. Preventive measures
Topic 4: Personal Hygiene10%- Employee Practices
  • 1. Handwashing and personal cleanliness
  • 2. Work attire and health policies
- Training and Education
  • 1. Management responsibilities
  • 2. Food safety training requirements
Topic 5: Safe Food Preparation23%- Purchasing, Receiving, and Storage
  • 1. Acceptance criteria
  • 2. Proper storage methods
- Time and Temperature Control
  • 1. Temperature danger zone
  • 2. Monitoring and recording temperatures
- Preparation and Cooking
  • 1. Minimum internal cooking temperatures
  • 2. Cooling and reheating procedures
Topic 6: Regulation and Compliance12%- Inspection and Documentation
  • 1. Record keeping requirements
  • 2. Health inspections
- Regulatory Standards
  • 1. FDA Food Code
  • 2. Local health department requirements
Topic 7: Sanitation and Safety17%- Cleaning and Sanitizing
  • 1. Cleaners and sanitizers
  • 2. Dishwashing and equipment cleaning
- Facility and Pest Management
  • 1. Pest prevention and control
  • 2. Safe facility design and maintenance

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ServSafe Manager Exam Sample Questions (Q25-Q30):

NEW QUESTION # 25
When receiving fresh meat, its temperature at the time of receipt must not be higher than