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ServSafe ServSafe-Manager Exam Syllabus Topics:

SectionObjectives
Topic 1: Time and Temperature Control- TCS (Time/Temperature Control for Safety) foods
  • 1. Cooking, cooling, and reheating standards
    • 2. Temperature danger zone
      Topic 2: Sanitation and Facility Safety- Cleaning and sanitizing
      • 1. Chemical sanitizers
        • 2. Cleaning procedures
          - Pest management
          • 1. Prevention and control measures
            Topic 3: Preparation and Service- Safe food handling practices
            • 1. Holding and serving temperatures
              • 2. Cross-contamination prevention
                Topic 4: Regulations and Employee Hygiene- Food safety regulations
                • 1. Regulatory compliance basics
                  - Personal hygiene requirements
                  • 1. Handwashing procedures
                    • 2. Illness reporting rules
                      Topic 5: Food Safety Management Systems- HACCP principles
                      • 1. Critical control points
                        • 2. Monitoring procedures
                          Topic 6: Food Safety Fundamentals- Foodborne microorganisms and illness
                          • 1. Pathogens and foodborne illness causes
                            • 2. High-risk populations and symptoms
                              Topic 7: Food Purchasing and Storage- Receiving and storage procedures
                              • 1. Proper labeling and rotation
                                • 2. FIFO method
                                  Topic 8: Contamination Prevention- Types of contamination
                                  • 1. Chemical contamination
                                    • 2. Food allergens
                                      • 3. Biological contamination
                                        • 4. Physical contamination

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                                          ServSafe Manager Exam Sample Questions (Q67-Q72):

                                          NEW QUESTION # 67
                                          In a cooler, which item should be stored on the bottom shelf?

                                          Answer: B

                                          Explanation:
                                          According to the ServSafe Manager curriculum and the FDA Food Code, refrigerated storage follows a strict
                                          "top-to-bottom" hierarchy based on the minimum internal cooking temperatures of each food. This organization is a vital preventative measure against cross-contamination. Pathogens from raw animal proteins can drip or leak onto other foods; therefore, the food that requires the highest cooking temperature to kill those pathogens must be placed at the very bottom. Raw poultry, which includes whole or ground chicken and turkey, must be cooked to a minimum internal temperature of $165

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