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ServSafe ServSafe-Manager Exam Syllabus Topics:

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

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                                          ServSafe Manager Exam Sample Questions (Q58-Q63):

                                          NEW QUESTION # 58
                                          A cook checks the temperature of soup being held for service, and it is $130

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