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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
Available Languages:Korean, English, Simplified Chinese, Spanish, Japanese, French Canadian
Exam Format:Multiple-choice, Proctored (online or in-person)
Exam Price:$36 USD (exam only)
Passing Score:75% (68 out of 90 questions)
Real Exam Qty:90
Exam Duration:120 minutes
Related Certifications:ServSafe Alcohol
ServSafe Food Handler
ServSafe Allergens
Certificate Validity Period:5 years
Recommended Training:Official ServSafe Manager Book
ServSafe Manager Online Course
Exam Registration:Official Registration
Pearson VUE Testing Centers
Sample Questions:ServSafe ServSafe-Manager Sample Questions
Exam Way:Online proctored or in-person at approved testing centers; must be supervised by registered proctor
Pre Condition:No mandatory prerequisites; completion of ServSafe Manager course is highly 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: SERVICE: This chapter covers safe holding and serving practices, including time and temperature controls to prevent contamination during service.
Topic 2
  • PROVIDING SAFE FOOD: This chapter introduces foodborne illnesses, their causes and transmission, and establishes the foundational principles for maintaining food safety throughout operations.
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: AN INTRODUCTION: This chapter introduces hazards throughout food's journey and establishes monitoring techniques for time and temperature control.
Topic 5
  • THE FLOW OF FOOD: PREPARATION: This chapter addresses safe preparation techniques, proper cooking requirements, and critical procedures for cooling and reheating food.
Topic 6
  • CLEANING AND SANITIZING: This chapter explains cleaning versus sanitizing procedures, dishwashing methods, and establishing effective schedules throughout the operation.
Topic 7
  • FOOD SAFETY MANAGEMENT SYSTEMS: This chapter introduces systematic approaches like HACCP for identifying hazards, establishing controls, and implementing corrective actions.
Topic 8
  • THE FLOW OF FOOD: PURCHASING AND RECEIVING: This chapter covers supplier selection, receiving procedures, and proper storage methods including temperature requirements and organization.

ServSafe Manager Exam Sample Questions (Q25-Q30):

NEW QUESTION # 25
The minimum internal cooking temperature for scrambled eggs for immediate service is