ServSafe ServSafe-Manager Exam Questions For Guaranteed Success

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ServSafe ServSafe-Manager Exam Syllabus Topics:

SectionObjectives
Cleaning Up After Emergencies- Emergency response procedures
  • 1. Power outage procedures
  • 2. Fire and flood response
Food Safety Management Systems- Active managerial control
  • 1. Crisis management
  • 2. HACCP principles
The Safe Food Handler- Employee food safety responsibilities
  • 1. Handwashing procedures
  • 2. Personal hygiene
Safe Facilities and Equipment- Facility requirements
  • 1. Water and plumbing systems
  • 2. Equipment standards
Cleaning and Sanitizing- Facility sanitation
  • 1. Cleaning procedures
  • 2. Sanitizing food-contact surfaces
The Microworld- Contaminants and pathogens
  • 1. Bacteria
  • 2. Parasites
  • 3. Fungi
  • 4. Viruses
Contamination, Food Allergens, and Foodborne Illness- Preventing contamination
  • 1. Food allergen management
  • 2. Cross-contamination prevention
Providing Safe Food- Foodborne illnesses
  • 1. Time-temperature control for safety foods
  • 2. High-risk populations
Integrated Pest Management- Pest prevention
  • 1. Controlling infestations
  • 2. Identifying pest activity
The Flow of Food- Food handling procedures
  • 1. Cooling and reheating
  • 2. Preparation and service
  • 3. Receiving and storage

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ServSafe Manager Exam Sample Questions (Q46-Q51):

NEW QUESTION # 46
During a 12-hour power outage, the temperature of the freezer reached $55

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