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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
Real Exam Qty:90
Passing Score:70%
Certificate Validity Period:5 years
Exam Format:Computer-based or paper-based, Multiple-choice, Proctored exam
Exam Duration:120 minutes
Available Languages:Simplified Chinese, Spanish, English, Korean
Related Certifications:ServSafe Food Handler
ServSafe Alcohol
Exam Price:$40–$125 USD
Recommended Training:National Restaurant Association Learning Platform
ServSafe Manager Training Course
Exam Registration:National Restaurant Association Training
ServSafe Official Certification Page
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
  • THE FLOW OF FOOD: PREPARATION: This chapter addresses safe preparation techniques, proper cooking requirements, and critical procedures for cooling and reheating food.
Topic 2
  • THE FLOW OF FOOD: SERVICE: This chapter covers safe holding and serving practices, including time and temperature controls to prevent contamination during service.
Topic 3
  • PROVIDING SAFE FOOD: This chapter introduces foodborne illnesses, their causes and transmission, and establishes the foundational principles for maintaining food safety throughout operations.
Topic 4
  • CLEANING AND SANITIZING: This chapter explains cleaning versus sanitizing procedures, dishwashing methods, and establishing effective schedules throughout the operation.
Topic 5
  • FORMS OF CONTAMINATION: This chapter covers biological, chemical, and physical contaminants, plus deliberate contamination, outbreak response, and food allergen management.
Topic 6
  • SAFE FACILITIES AND PEST MANAGEMENT: This chapter covers facility requirements for safe operations, emergency preparedness, and comprehensive pest prevention and control programs.
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.
Topic 8
  • FOOD SAFETY MANAGEMENT SYSTEMS: This chapter introduces systematic approaches like HACCP for identifying hazards, establishing controls, and implementing corrective actions.

ServSafe Manager Exam Sample Questions (Q83-Q88):

NEW QUESTION # 83
In order to prevent food contamination, a food handler must: