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ServSafe ServSafe-Manager Exam Syllabus Topics:

SectionObjectives
Food Safety Management Systems- HACCP principles
  • 1. Critical control points
    • 2. Monitoring procedures
      Food Safety Fundamentals- Foodborne microorganisms and illness
      • 1. Pathogens and foodborne illness causes
        • 2. High-risk populations and symptoms
          Preparation and Service- Safe food handling practices
          • 1. Holding and serving temperatures
            • 2. Cross-contamination prevention
              Sanitation and Facility Safety- Pest management
              • 1. Prevention and control measures
                - Cleaning and sanitizing
                • 1. Chemical sanitizers
                  • 2. Cleaning procedures
                    Contamination Prevention- Types of contamination
                    • 1. Physical contamination
                      • 2. Food allergens
                        • 3. Biological contamination
                          • 4. Chemical contamination
                            Time and Temperature Control- TCS (Time/Temperature Control for Safety) foods
                            • 1. Cooking, cooling, and reheating standards
                              • 2. Temperature danger zone
                                Food Purchasing and Storage- Receiving and storage procedures
                                • 1. FIFO method
                                  • 2. Proper labeling and rotation
                                    Regulations and Employee Hygiene- Personal hygiene requirements
                                    • 1. Handwashing procedures
                                      • 2. Illness reporting rules
                                        - Food safety regulations
                                        • 1. Regulatory compliance basics

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                                          ServSafe Manager Exam Sample Questions (Q64-Q69):

                                          NEW QUESTION # 64
                                          When receiving fresh meat, its temperature at the time of receipt must not be higher than