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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
Certificate Validity Period:5 years
Exam Format:Computer-based or paper-based, Proctored exam, Multiple-choice
Related Certifications:ServSafe Food Handler
ServSafe Alcohol
Passing Score:70%
Available Languages:Spanish, Simplified Chinese, Korean, English
Exam Price:$40–$125 USD
Exam Duration:120 minutes
Recommended Training:ServSafe Manager Training Course
National Restaurant Association Learning Platform
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 SAFE FOOD HANDLER: This chapter addresses how food handlers contaminate food and outlines personal hygiene programs to prevent contamination during handling.
Topic 2
  • FORMS OF CONTAMINATION: This chapter covers biological, chemical, and physical contaminants, plus deliberate contamination, outbreak response, and food allergen management.
Topic 3
  • THE FLOW OF FOOD: AN INTRODUCTION: This chapter introduces hazards throughout food's journey and establishes monitoring techniques for time and temperature control.
Topic 4
  • FOOD SAFETY MANAGEMENT SYSTEMS: This chapter introduces systematic approaches like HACCP for identifying hazards, establishing controls, and implementing corrective actions.
Topic 5
  • CLEANING AND SANITIZING: This chapter explains cleaning versus sanitizing procedures, dishwashing methods, and establishing effective schedules throughout the operation.
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: PREPARATION: This chapter addresses safe preparation techniques, proper cooking requirements, and critical procedures for cooling and reheating food.
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.
Topic 9
  • 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 (Q60-Q65):

NEW QUESTION # 60
Who is responsible for notifying the regulatory authority when a food handler is diagnosed with a reportable illness?

Answer: A

Explanation:
In a food service operation, thePerson in Charge (PIC)carries the legal and ethical burden of managing employee health to prevent the spread of foodborne illness. According to the FDA Food Code and ServSafe guidelines, the PIC is responsible for identifying and acting upon the "Big 6" pathogens:Norovirus,Hepatitis A, Shigella spp.,Nontyphoidal Salmonella,Salmonella Typhi, andShiga toxin-producing E. coli. When an employee reports a diagnosis of any of these illnesses, thePIC is mandatory required to notify the local regulatory authority(usually the county or city health department).
While the employee (Option C) is responsible for reporting their illness to the PIC, and the inspector (Option A) may find out during a routine visit, the proactive duty of reporting the diagnosis to health officials lies with management. This reporting trigger is crucial because these pathogens are highly contagious and represent a significant public health threat. The regulatory authority will then work with the PIC to determine the necessary "exclusions" or "restrictions" for the sick employee and help investigate if a wider outbreak has occurred. The PIC must also maintain records of employee health and ensure that staff are trained on the importance of reporting symptoms such as jaundice, vomiting, or diarrhea. Failure to report a known case of a Big 6 pathogen can lead to severe legal penalties and the immediate suspension of the operation's permit.


NEW QUESTION # 61
If a customer with a food allergy accidentally receives a dish with the allergen in it, what should the food handler do?