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ServSafe ServSafe-Manager Exam Syllabus Topics:

SectionObjectives
Food Safety Fundamentals- Foodborne microorganisms and illness
  • 1. Pathogens and foodborne illness causes
    • 2. High-risk populations and symptoms
      Food Safety Management Systems- HACCP principles
      • 1. Monitoring procedures
        • 2. Critical control points
          Sanitation and Facility Safety- Cleaning and sanitizing
          • 1. Chemical sanitizers
            • 2. Cleaning procedures
              - Pest management
              • 1. Prevention and control measures
                Food Purchasing and Storage- Receiving and storage procedures
                • 1. FIFO method
                  • 2. Proper labeling and rotation
                    Contamination Prevention- Types of contamination
                    • 1. Food allergens
                      • 2. Biological contamination
                        • 3. Physical contamination
                          • 4. Chemical contamination
                            Preparation and Service- Safe food handling practices
                            • 1. Cross-contamination prevention
                              • 2. Holding and serving temperatures
                                Time and Temperature Control- TCS (Time/Temperature Control for Safety) foods
                                • 1. Temperature danger zone
                                  • 2. Cooking, cooling, and reheating standards
                                    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 (Q88-Q93):

                                          NEW QUESTION # 88
                                          When receiving fresh meat, its temperature at the time of receipt must not be higher than