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ServSafe ServSafe-Manager Exam Syllabus Topics:

TopicDetails
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
  • THE FLOW OF FOOD: AN INTRODUCTION: This chapter introduces hazards throughout food's journey and establishes monitoring techniques for time and temperature control.
Topic 3
  • SAFE FACILITIES AND PEST MANAGEMENT: This chapter covers facility requirements for safe operations, emergency preparedness, and comprehensive pest prevention and control programs.
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
  • THE SAFE FOOD HANDLER: This chapter addresses how food handlers contaminate food and outlines personal hygiene programs to prevent contamination during handling.
Topic 6
  • PROVIDING SAFE FOOD: This chapter introduces foodborne illnesses, their causes and transmission, and establishes the foundational principles for maintaining food safety throughout operations.
Topic 7
  • THE FLOW OF FOOD: SERVICE: This chapter covers safe holding and serving practices, including time and temperature controls to prevent contamination during service.

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ServSafe Manager Exam Sample Questions (Q53-Q58):

NEW QUESTION # 53
Time as a food safety control is used to hold a time/temperature control for safety (TCS) food at room temperature. It is marked with a start time of 4 p.m. By 8 p.m. it was not sold or served. What should the food handler do with the food?

Answer: B

Explanation:
The FDA Food Code allows for "Time as a Public Health Control" (TPHC), where TCS food can be held without temperature control for a limited window. For food starting at $135

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