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ServSafe ServSafe-Manager Exam Overview:

Certification Vendor:	ServSafe
Exam Name:	ServSafe Manager Exam
Exam Number:	ServSafe-Manager
Related Certifications:	ServSafe Food Protection Manager Certification
Real Exam Qty:	90
Exam Format:	Multiple Choice
Certificate Validity Period:	5 years
Passing Score:	75%
Exam Duration:	120 minutes
Exam Price:	$36 USD
Available Languages:	Chinese, Spanish, English
Sample Questions:	ServSafe ServSafe-Manager Sample Questions
Exam Way:	Online proctored exam or in-person paper-based exam
Pre Condition:	No formal prerequisite required
Official Syllabus URL:	https://www.servsafe.com/ServSafe-Manager

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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	PROVIDING SAFE FOOD: This chapter introduces foodborne illnesses, their causes and transmission, and establishes the foundational principles for maintaining food safety throughout operations.
Topic 3	THE FLOW OF FOOD: PREPARATION: This chapter addresses safe preparation techniques, proper cooking requirements, and critical procedures for cooling and reheating food.
Topic 4	FORMS OF CONTAMINATION: This chapter covers biological, chemical, and physical contaminants, plus deliberate contamination, outbreak response, and food allergen management.
Topic 5	FOOD SAFETY MANAGEMENT SYSTEMS: This chapter introduces systematic approaches like HACCP for identifying hazards, establishing controls, and implementing corrective actions.
Topic 6	THE FLOW OF FOOD: SERVICE: This chapter covers safe holding and serving practices, including time and temperature controls to prevent contamination during service.
Topic 7	THE FLOW OF FOOD: AN INTRODUCTION: This chapter introduces hazards throughout food's journey and establishes monitoring techniques for time and temperature control.
Topic 8	CLEANING AND SANITIZING: This chapter explains cleaning versus sanitizing procedures, dishwashing methods, and establishing effective schedules throughout the operation.
Topic 9	THE SAFE FOOD HANDLER: This chapter addresses how food handlers contaminate food and outlines personal hygiene programs to prevent contamination during handling.

ServSafe Manager Exam Sample Questions (Q31-Q36):

NEW QUESTION # 31
An operation must hire a pest control operator who is

A. experienced.
B. bonded.
C. licensed.
D. insured.

Answer: C

Explanation:
Integrated Pest Management (IPM) is a critical part of maintaining a safe food facility. Pests such as cockroaches, rodents, and flies are not just a nuisance; they are biological hazards that carry pathogens like Salmonella,Shigella, andE. coli. ServSafe Manager guidelines mandate that an operation must work with a licensed Pest Control Operator (PCO). While being bonded, insured, or experienced are positive business attributes, the legal and safety requirement focuses on the license.
A licensed PCO has the specialized training to handle restricted-use pesticides that are not available to the general public. They understand the behavior of pests and can develop a customized prevention and treatment plan that is safe for a food-handling environment. The FDA Food Code prohibits food handlers from applying their own pesticides because improper application can lead to chemical contamination of food and surfaces. A PCO will provide documentation of their visits, the chemicals used, and recommendations for facility repairs (such as sealing cracks or fixing floor drains). Managers are responsible for providing the PCO with access to the building and following through on their suggestions for "pest-proofing." This partnership is a proactive
"Food Safety Management System" designed to deny pests food, water, and shelter before an infestation can take root.

NEW QUESTION # 32
Which action should a food handler take if a sanitizing solution has weakened after 2 hours?

A. Increase the contact time.
B. Add more sanitizer.
C. Add hot water.
D. Replace the entire solution.

Answer: D

Explanation:
Maintaining the correct concentration of a chemical sanitizing solution is a fundamental requirement of the
"Cleaning and Sanitizing" domain. Over time, sanitizing solutions in buckets or three-compartment sinks lose their effectiveness due to several factors: the introduction of organic matter (food bits and grease), evaporation, and the "neutralizing" effect of leftover detergents or hard water minerals. According to ServSafe, once a solution has weakened-meaning its concentration has dropped below the manufacturer's recommended parts per million (ppm)-it must bereplaced entirely.
Adding more sanitizer (Option B) is incorrect because the existing solution is likely already "loaded" with organic soil, which binds to the active chemicals and renders them ineffective. Simply adding more chemical does not remove the soil that is inhibiting the sanitizer's performance. Increasing contact time (Option C) is also unsafe because there is no way for a food handler to accurately calculate how much extra time would compensate for a sub-standard concentration. To verify the strength of the solution, food handlers must use a test kit(test strips) designed for the specific sanitizer being used (e.g., Chlorine, Quat, or Iodine). The solution should be checked frequently and replaced whenever it becomes visibly dirty or fails the test strip check. This ensures that pathogens are actually being reduced to safe levels. Proper sanitation is a non-negotiable barrier against foodborne illness, and using fresh, clean, properly concentrated chemicals is the only way to guarantee safety.

NEW QUESTION # 33
There has been a recall of chicken tenders due to intentional tampering. The Person in Charge (PIC) has determined that the operation serves the type of chicken tenders recalled. What should the PIC do?

A. Continue serving, since the probability of having received tainted food is slim.
B. Donate all of the chicken tenders to a local food bank.
C. Immediately locate and isolate all of the chicken tenders and call the regulatory authority.
D. Tell food handlers to cook the tenders longer.

Answer: C

Explanation:
Intentional tampering is a "food defense" issue and represents a critical threat to public safety. Unlike accidental biological contamination, intentional tampering may involve chemical, physical, or biological agents that are not necessarily destroyed by heat. Therefore, telling staff to cook the food longer (Option A) is an ineffective and dangerous response. According to ServSafe guidelines for managing recalls, especially those involving a security threat, the PIC must immediately take t1he product out of service by locating and isolating it.
The isolated food must be clearly labeled with "Do Not Use" and "Do Not Discard" signs to prevent any accidental preparation. It should be stored in a separate area from all other food and equipment. Furthermore, because this recall involves "intentional tampering," the PIC must notify the local regulatory authority (health department) and potentially law enforcement. This ensures that the incident is tracked and that the source of the tampering can be investigated. Continuing to serve the food (Option B) is gross negligence. Donating the food (Option D) is unethical and illegal, as it passes a known hazard to another population. This procedure is a key part of theA.L.E.R.T.food defense program, specifically the "Report" and "Threat" components, which emphasize transparency and cooperation with health officials during a crisis.

NEW QUESTION # 34
In order to prevent food contamination, a food handler must:

A. sanitize all work surfaces every 5 hours.
B. maintain refrigerated foods at or about $45
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