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ServSafe ServSafe-Manager Exam Overview:

Certification Vendor:ServSafe (National Restaurant Association)
Exam Name:ServSafe Food Protection Manager Certification Examination
Exam Number:ServSafe-Manager
Real Exam Qty:90
Passing Score:75% (68 out of 90 questions)
Exam Duration:120 minutes
Certificate Validity Period:5 years
Available Languages:Japanese, French Canadian, Korean, Spanish, English, Simplified Chinese
Exam Price:$36 USD (exam only)
Related Certifications:ServSafe Alcohol
ServSafe Food Handler
ServSafe Allergens
Exam Format:Multiple-choice, Proctored (online or in-person)
Recommended Training:ServSafe Manager Online Course
Official ServSafe Manager Book
Exam Registration:Official Registration
Pearson VUE Testing Centers
Sample Questions:ServSafe ServSafe-Manager Sample Questions
Exam Way:Online proctored or in-person at approved testing centers; must be supervised by registered proctor
Pre Condition:No mandatory prerequisites; completion of ServSafe Manager course is highly recommended
Official Syllabus URL:https://www.servsafe.com/ServSafe-Manager

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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
  • 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
  • FOOD SAFETY MANAGEMENT SYSTEMS: This chapter introduces systematic approaches like HACCP for identifying hazards, establishing controls, and implementing corrective actions.
Topic 4
  • SAFE FACILITIES AND PEST MANAGEMENT: This chapter covers facility requirements for safe operations, emergency preparedness, and comprehensive pest prevention and control programs.
Topic 5
  • FORMS OF CONTAMINATION: This chapter covers biological, chemical, and physical contaminants, plus deliberate contamination, outbreak response, and food allergen management.
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
  • THE FLOW OF FOOD: PREPARATION: This chapter addresses safe preparation techniques, proper cooking requirements, and critical procedures for cooling and reheating food.

ServSafe Manager Exam Sample Questions (Q67-Q72):

NEW QUESTION # 67
In a cooler, which item should be stored on the bottom shelf?

Answer: B

Explanation:
According to the ServSafe Manager curriculum and the FDA Food Code, refrigerated storage follows a strict
"top-to-bottom" hierarchy based on the minimum internal cooking temperatures of each food. This organization is a vital preventative measure against cross-contamination. Pathogens from raw animal proteins can drip or leak onto other foods; therefore, the food that requires the highest cooking temperature to kill those pathogens must be placed at the very bottom. Raw poultry, which includes whole or ground chicken and turkey, must be cooked to a minimum internal temperature of $165