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| Certification Vendor: | ServSafe (National Restaurant Association) |
|---|---|
| Exam Name: | ServSafe Food Protection Manager Certification Examination |
| Exam Number: | ServSafe-Manager |
| Passing Score: | 75% (68 out of 90 questions) |
| Exam Format: | Multiple-choice, Proctored (online or in-person) |
| Exam Price: | $36 USD (exam only) |
| Related Certifications: | ServSafe Alcohol ServSafe Food Handler ServSafe Allergens |
| Exam Duration: | 120 minutes |
| Certificate Validity Period: | 5 years |
| Real Exam Qty: | 90 |
| Available Languages: | Japanese, Simplified Chinese, English, Korean, Spanish, French Canadian |
| 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 |
>> ServSafe-Manager Valid Exam Objectives <<
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NEW QUESTION # 17
Which food would be safe to serve to a highly susceptible population?
Answer: C
Explanation:
Highly Susceptible Populations (HSP)include preschool-age children, the elderly, and individuals with compromised immune systems (such as those in hospitals or nursing homes). These individuals are at a significantly higher risk of severe illness or death from foodborne pathogens. Consequently, the FDA Food Code and ServSafe guidelines prohibit serving certain "high-risk" foods to these groups.Chocolate sauceis a shelf-stable or commercially processed item that is generally low-moisture and high-sugar, making it an inhospitable environment for most pathogenic growth, and is therefore safe.
In contrast, poached eggs (Option A) and medium-rare steak (Option C) are considered unsafe because they are undercooked animal proteins that may still harbor live pathogens likeSalmonellaorE. coli. Alfalfa sprouts (Option D) are specifically prohibited for HSPs because the seeds are often contaminated withSalmonellaorE.
coli, and the warm, moist conditions required for sprouting are also ideal for bacterial multiplication. For HSPs, eggs must be cooked until both the white and yolk are firm (or pasteurized eggs must be used), and steaks must be cooked to the full required internal temperature ($145
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