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ServSafe ServSafe-Manager Exam Overview:

Certification Vendor:	ServSafe
Exam Name:	ServSafe Manager Exam
Exam Number:	ServSafe-Manager
Exam Format:	Multiple Choice
Passing Score:	75%
Certificate Validity Period:	5 years
Exam Price:	$36 USD
Real Exam Qty:	90
Related Certifications:	ServSafe Food Protection Manager Certification
Available Languages:	English, Chinese, Spanish
Exam Duration:	120 minutes
Sample Questions:	ServSafe ServSafe-Manager Sample Questions
Exam Way:	Online proctored exam or in-person paper-based exam
Pre Condition:	No formal prerequisite required
Official Syllabus URL:	https://www.servsafe.com/ServSafe-Manager

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ServSafe ServSafe-Manager Exam Syllabus Topics:

Topic	Details
Topic 1	THE FLOW OF FOOD: AN INTRODUCTION: This chapter introduces hazards throughout food's journey and establishes monitoring techniques for time and temperature control.
Topic 2	FOOD SAFETY MANAGEMENT SYSTEMS: This chapter introduces systematic approaches like HACCP for identifying hazards, establishing controls, and implementing corrective actions.
Topic 3	SAFE FACILITIES AND PEST MANAGEMENT: This chapter covers facility requirements for safe operations, emergency preparedness, and comprehensive pest prevention and control programs.
Topic 4	THE FLOW OF FOOD: PREPARATION: This chapter addresses safe preparation techniques, proper cooking requirements, and critical procedures for cooling and reheating food.
Topic 5	THE FLOW OF FOOD: PURCHASING AND RECEIVING: This chapter covers supplier selection, receiving procedures, and proper storage methods including temperature requirements and organization.
Topic 6	PROVIDING SAFE FOOD: This chapter introduces foodborne illnesses, their causes and transmission, and establishes the foundational principles for maintaining food safety throughout operations.
Topic 7	CLEANING AND SANITIZING: This chapter explains cleaning versus sanitizing procedures, dishwashing methods, and establishing effective schedules throughout the operation.
Topic 8	THE FLOW OF FOOD: SERVICE: This chapter covers safe holding and serving practices, including time and temperature controls to prevent contamination during service.

ServSafe Manager Exam Sample Questions (Q21-Q26):

NEW QUESTION # 21
Which food is classified as a time/temperature control for safety (TCS) food?

A. Uncooked rice
B. Pumpkin seeds
C. Whole watermelon
D. Sliced tomato

Answer: D

Explanation:
TCS food refers to food that requires time and temperature control to limit the growth of pathogenic microorganisms or the production of toxins. The FDA Food Code classifiessliced tomatoesas a TCS food.
While a whole tomato (Option B) has a protective skin that keeps the interior sterile, the act of slicing or dicing breaks that barrier and alters the fruit's pH and water activity, making the flesh susceptible to the growth of bacteria, particularlySalmonella. Once sliced, tomatoes must be held at $41

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