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ServSafe ServSafe-Manager Exam Syllabus Topics:

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

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ServSafe Manager Exam Sample Questions (Q54-Q59):

NEW QUESTION # 54
The minimum internal cooking temperature for scrambled eggs for immediate service is