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ServSafe ServSafe-Manager Exam Syllabus Topics:

Topic	Details
Topic 1	CLEANING AND SANITIZING: This chapter explains cleaning versus sanitizing procedures, dishwashing methods, and establishing effective schedules throughout the operation.
Topic 2	THE SAFE FOOD HANDLER: This chapter addresses how food handlers contaminate food and outlines personal hygiene programs to prevent contamination during handling.
Topic 3	THE FLOW OF FOOD: PREPARATION: This chapter addresses safe preparation techniques, proper cooking requirements, and critical procedures for cooling and reheating food.
Topic 4	THE FLOW OF FOOD: SERVICE: This chapter covers safe holding and serving practices, including time and temperature controls to prevent contamination during service.
Topic 5	FORMS OF CONTAMINATION: This chapter covers biological, chemical, and physical contaminants, plus deliberate contamination, outbreak response, and food allergen management.
Topic 6	THE FLOW OF FOOD: PURCHASING AND RECEIVING: This chapter covers supplier selection, receiving procedures, and proper storage methods including temperature requirements and organization.
Topic 7	THE FLOW OF FOOD: AN INTRODUCTION: This chapter introduces hazards throughout food's journey and establishes monitoring techniques for time and temperature control.

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ServSafe Manager Exam Sample Questions (Q19-Q24):

NEW QUESTION # 19
If a customer with a food allergy accidentally receives a dish with the allergen in it, what should the food handler do?

A. Serve the dish if the customer's allergy is not severe.
B. Throw out the dish and prepare it again.
C. Warn the customer that cross contact may have occurred.
D. Quickly heat the dish to $165
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