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ServSafe ServSafe-Manager Exam Syllabus Topics:

SectionWeightObjectives
Sanitation and Safety17%- Facility and Pest Management
  • 1. Pest prevention and control
  • 2. Safe facility design and maintenance
- Cleaning and Sanitizing
  • 1. Dishwashing and equipment cleaning
  • 2. Cleaners and sanitizers
Personal Hygiene10%- Training and Education
  • 1. Food safety training requirements
  • 2. Management responsibilities
- Employee Practices
  • 1. Handwashing and personal cleanliness
  • 2. Work attire and health policies
Safe Food Preparation23%- Time and Temperature Control
  • 1. Temperature danger zone
  • 2. Monitoring and recording temperatures
- Purchasing, Receiving, and Storage
  • 1. Acceptance criteria
  • 2. Proper storage methods
- Preparation and Cooking
  • 1. Cooling and reheating procedures
  • 2. Minimum internal cooking temperatures
Food Safety Management Systems10%- Active Managerial Control
  • 1. Preventive measures
  • 2. Corrective actions
- HACCP Principles
  • 1. Identify hazards
  • 2. Establish procedures
  • 3. Determine critical control points
Providing Safe Food15%- Contamination
  • 1. Cross-contamination prevention
  • 2. Biological, chemical, physical contaminants
- Foodborne Illness
  • 1. High-risk populations
  • 2. Causes and risks
Forms of Contamination13%- Microorganisms
  • 1. Bacteria, viruses, parasites, fungi
  • 2. Conditions for growth (FAT TOM)
- Allergens
  • 1. Common food allergens
  • 2. Prevention of cross-contact
Regulation and Compliance12%- Inspection and Documentation
  • 1. Health inspections
  • 2. Record keeping requirements
- Regulatory Standards
  • 1. Local health department requirements
  • 2. FDA Food Code

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ServSafe Manager Exam Sample Questions (Q40-Q45):

NEW QUESTION # 40
Which cleaning agent would best remove mineral buildup on a steam table?

Answer: C

Explanation:
In a foodservice operation, different types of soil require different chemical cleaners. Mineral deposits-often called scale or lime-frequently build up on equipment that uses water, such as steam tables, dishwashers, and ice machines, especially in areas with "hard" water. According to ServSafe, adelimeris an acid-based cleaning agent specifically formulated to dissolve these mineral deposits.
A degreaser (Option B) is an alkaline cleaner used to break down fats and oils, which would be ineffective against minerals. A general detergent (Option C) is for surface dirt and food residue, and an abrasive cleaner (Option D) is used for scrubbing stuck-on food but can damage the polished stainless steel of a steam table.
Using a delimer is essential not only for the "cleanability" of the equipment but also for its efficiency; mineral buildup on heating elements in a steam table can prevent it from reaching the necessary $135

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