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ServSafe ServSafe-Manager Exam Syllabus Topics:

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

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ServSafe Manager Exam Sample Questions (Q71-Q76):

NEW QUESTION # 71
Cross-contamination can be prevented by: