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| Certification Vendor: | ServSafe (National Restaurant Association) |
|---|---|
| Exam Name: | ServSafe Food Protection Manager Certification Examination |
| Exam Number: | ServSafe-Manager |
| Exam Duration: | 120 minutes |
| Exam Format: | Multiple-choice, Proctored (online or in-person) |
| Exam Price: | $36 USD (exam only) |
| Available Languages: | Spanish, Simplified Chinese, French Canadian, Japanese, Korean, English |
| Real Exam Qty: | 90 |
| Passing Score: | 75% (68 out of 90 questions) |
| Certificate Validity Period: | 5 years |
| Related Certifications: | ServSafe Food Handler ServSafe Alcohol ServSafe Allergens |
| Recommended Training: | Official ServSafe Manager Book ServSafe Manager Online Course |
| Exam Registration: | Pearson VUE Testing Centers Official Registration |
| 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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NEW QUESTION # 33
What information must be on the label of a sandwich to be held in a self-service unit?
Answer: B
Explanation:
Food that is packaged in the operation and sold to customers for off-site consumption or held in self-service units must meet specific labeling requirements mandated by the FDA Food Code. One of the most critical components of this label is acomplete list of ingredients in descending order by weight. This is essential for consumer transparency and, most importantly, for the safety of individuals with food allergies. If the sandwich contains any of the "Big 9" allergens (milk, eggs, fish, crustacean shellfish, tree nuts, peanuts, wheat, soy, or sesame), they must be clearly identified on the label.
In addition to the ingredient list, the label must include the common name of the food, the quantity of the food (weight or volume), and the name and place of business of the manufacturer, packer, or distributor. While preparation time (Option B) and the preparer's name (Option A) are useful for internal quality control, they are not regulatory requirements for a retail label. The retail price (Option D) is a business requirement but not a food safety requirement. Proper labeling ensures that a guest can make an informed decision and avoids the risk of "hidden" allergens causing a life-threatening reaction. Managers must verify that any item packaged
"on-site" for retail sale is labeled correctly before it is placed in the grab-and-go cooler or self-service display.
NEW QUESTION # 34
What is the second compartment in a three-compartment sink used for?
Answer: C
Explanation:
The three-compartment sink is the standard for manual warewashing in a professional kitchen, and its effectiveness depends on following the correct sequence of steps. According to ServSafe and the FDA Food Code, the five-step process is: (1) Scrape/Pre-rinse, (2) Wash, (3)Rinse, (4) Sanitize, and (5) Air-dry. The second compartmentis dedicated exclusively torinsing. After items are washed in the first compartment with detergent and hot water ($110
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