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ServSafe ServSafe-Manager Exam Syllabus Topics:

TopicDetails
Topic 1
  • FORMS OF CONTAMINATION: This chapter covers biological, chemical, and physical contaminants, plus deliberate contamination, outbreak response, and food allergen management.
Topic 2
  • FOOD SAFETY MANAGEMENT SYSTEMS: This chapter introduces systematic approaches like HACCP for identifying hazards, establishing controls, and implementing corrective actions.
Topic 3
  • THE FLOW OF FOOD: AN INTRODUCTION: This chapter introduces hazards throughout food's journey and establishes monitoring techniques for time and temperature control.
Topic 4
  • THE SAFE FOOD HANDLER: This chapter addresses how food handlers contaminate food and outlines personal hygiene programs to prevent contamination during handling.
Topic 5
  • THE FLOW OF FOOD: PREPARATION: This chapter addresses safe preparation techniques, proper cooking requirements, and critical procedures for cooling and reheating food.
Topic 6
  • CLEANING AND SANITIZING: This chapter explains cleaning versus sanitizing procedures, dishwashing methods, and establishing effective schedules throughout the operation.

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ServSafe Manager Exam Sample Questions (Q41-Q46):

NEW QUESTION # 41
Which food is classified as a time/temperature control for safety (TCS) food?

Answer: C

Explanation:
TCS food refers to food that requires time and temperature control to limit the growth of pathogenic microorganisms or the production of toxins. The FDA Food Code classifiessliced tomatoesas a TCS food.
While a whole tomato (Option B) has a protective skin that keeps the interior sterile, the act of slicing or dicing breaks that barrier and alters the fruit's pH and water activity, making the flesh susceptible to the growth of bacteria, particularlySalmonella. Once sliced, tomatoes must be held at $41

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