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ServSafe ServSafe-Manager Exam Syllabus Topics:

SectionObjectives
The Flow of Food- Food handling procedures
  • 1. Receiving and storage
  • 2. Preparation and service
  • 3. Cooling and reheating
The Microworld- Contaminants and pathogens
  • 1. Bacteria
  • 2. Parasites
  • 3. Viruses
  • 4. Fungi
Safe Facilities and Equipment- Facility requirements
  • 1. Water and plumbing systems
  • 2. Equipment standards
Providing Safe Food- Foodborne illnesses
  • 1. Time-temperature control for safety foods
  • 2. High-risk populations
Cleaning and Sanitizing- Facility sanitation
  • 1. Sanitizing food-contact surfaces
  • 2. Cleaning procedures
Contamination, Food Allergens, and Foodborne Illness- Preventing contamination
  • 1. Food allergen management
  • 2. Cross-contamination prevention
Cleaning Up After Emergencies- Emergency response procedures
  • 1. Fire and flood response
  • 2. Power outage procedures
Food Safety Management Systems- Active managerial control
  • 1. Crisis management
  • 2. HACCP principles
Integrated Pest Management- Pest prevention
  • 1. Identifying pest activity
  • 2. Controlling infestations
The Safe Food Handler- Employee food safety responsibilities
  • 1. Personal hygiene
  • 2. Handwashing procedures

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Undoubtedly, passing the ServSafe ServSafe-Manager certification exam is one big achievement. Regardless of how tough the ServSafe-Manager exam is, it serves an important purpose of improving your skills and knowledge of a specific field. Once you become certified by ServSafe ServSafe-Manager, a whole new career scope will open up to you.

ServSafe Manager Exam Sample Questions (Q19-Q24):

NEW QUESTION # 19
If a customer with a food allergy accidentally receives a dish with the allergen in it, what should the food handler do?