Valid Exam ServSafe-Manager Practice & ServSafe-Manager Advanced Testing Engine

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ServSafe ServSafe-Manager Exam Overview:

Certification Vendor:ServSafe (National Restaurant Association)
Exam Name:ServSafe Food Protection Manager Certification Examination
Exam Number:ServSafe Manager Exam
Exam Duration:120 minutes
Certificate Validity Period:5 years
Real Exam Qty:90
Related Certifications:ServSafe Food Handler
ServSafe Alcohol
Exam Format:Proctored exam, Multiple-choice, Computer-based or paper-based
Passing Score:70%
Available Languages:Simplified Chinese, Spanish, Korean, English
Exam Price:$40–$125 USD
Recommended Training:National Restaurant Association Learning Platform
ServSafe Manager Training Course
Exam Registration:ServSafe Official Certification Page
National Restaurant Association Training
Sample Questions:ServSafe ServSafe-Manager Sample Questions
Exam Way:Online proctored exam or in-person paper-based exam depending on testing provider
Pre Condition:No formal prerequisites required; food safety training recommended
Official Syllabus URL:https://www.servsafe.com/ServSafe-Manager

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ServSafe ServSafe-Manager Exam Syllabus Topics:

TopicDetails
Topic 1
  • FORMS OF CONTAMINATION: This chapter covers biological, chemical, and physical contaminants, plus deliberate contamination, outbreak response, and food allergen management.
Topic 2
  • FOOD SAFETY MANAGEMENT SYSTEMS: This chapter introduces systematic approaches like HACCP for identifying hazards, establishing controls, and implementing corrective actions.
Topic 3
  • THE FLOW OF FOOD: SERVICE: This chapter covers safe holding and serving practices, including time and temperature controls to prevent contamination during service.
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
  • PROVIDING SAFE FOOD: This chapter introduces foodborne illnesses, their causes and transmission, and establishes the foundational principles for maintaining food safety throughout operations.

ServSafe Manager Exam Sample Questions (Q41-Q46):

NEW QUESTION # 41
The water temperature in the first compartment of a three-compartment sink should be at least: