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

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                                          ServSafe Manager Exam Sample Questions (Q42-Q47):

                                          NEW QUESTION # 42
                                          When sanitizing utensils using hot water in a three-compartment sink, the temperature of the hot water must be at least