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ServSafe ServSafe-Manager Exam Syllabus Topics:

SectionObjectives
Regulations and Employee Hygiene- Food safety regulations
  • 1. Regulatory compliance basics
    - Personal hygiene requirements
    • 1. Handwashing procedures
      • 2. Illness reporting rules
        Contamination Prevention- Types of contamination
        • 1. Chemical contamination
          • 2. Food allergens
            • 3. Biological contamination
              • 4. Physical contamination
                Food Safety Fundamentals- Foodborne microorganisms and illness
                • 1. High-risk populations and symptoms
                  • 2. Pathogens and foodborne illness causes
                    Food Safety Management Systems- HACCP principles
                    • 1. Monitoring procedures
                      • 2. Critical control points
                        Preparation and Service- Safe food handling practices
                        • 1. Cross-contamination prevention
                          • 2. Holding and serving temperatures
                            Food Purchasing and Storage- Receiving and storage procedures
                            • 1. Proper labeling and rotation
                              • 2. FIFO method
                                Sanitation and Facility Safety- Cleaning and sanitizing
                                • 1. Chemical sanitizers
                                  • 2. Cleaning procedures
                                    - Pest management
                                    • 1. Prevention and control measures
                                      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 (Q22-Q27):

                                          NEW QUESTION # 22
                                          How many days can refrigerated, ready-to-eat time/temperature control for safety (TCS) foods be stored safely at $41

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