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ServSafe ServSafe-Manager Exam Syllabus Topics:

Topic	Details
Topic 1	THE FLOW OF FOOD: PURCHASING AND RECEIVING: This chapter covers supplier selection, receiving procedures, and proper storage methods including temperature requirements and organization.
Topic 2	FOOD SAFETY MANAGEMENT SYSTEMS: This chapter introduces systematic approaches like HACCP for identifying hazards, establishing controls, and implementing corrective actions.
Topic 3	CLEANING AND SANITIZING: This chapter explains cleaning versus sanitizing procedures, dishwashing methods, and establishing effective schedules throughout the operation.
Topic 4	THE FLOW OF FOOD: PREPARATION: This chapter addresses safe preparation techniques, proper cooking requirements, and critical procedures for cooling and reheating food.
Topic 5	PROVIDING SAFE FOOD: This chapter introduces foodborne illnesses, their causes and transmission, and establishes the foundational principles for maintaining food safety throughout operations.
Topic 6	FORMS OF CONTAMINATION: This chapter covers biological, chemical, and physical contaminants, plus deliberate contamination, outbreak response, and food allergen management.

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ServSafe Manager Exam Sample Questions (Q78-Q83):

NEW QUESTION # 78
Which food is classified as a time/temperature control for safety (TCS) food?

A. Sliced tomato
B. Uncooked rice
C. Whole watermelon
D. Pumpkin seeds

Answer: A

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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