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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
Exam Duration:	120 minutes
Exam Price:	$36 USD (exam only)
Certificate Validity Period:	5 years
Real Exam Qty:	90
Related Certifications:	ServSafe Food Handler ServSafe Allergens ServSafe Alcohol
Available Languages:	Simplified Chinese, Japanese, Spanish, French Canadian, Korean, English
Exam Format:	Proctored (online or in-person), Multiple-choice
Passing Score:	75% (68 out of 90 questions)
Recommended Training:	Official ServSafe Manager Book ServSafe Manager Online Course
Exam Registration:	Pearson VUE Testing Centers Official Registration
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-Manager Actual Exams | ServSafe-Manager Exams

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ServSafe ServSafe-Manager Exam Syllabus Topics:

Topic	Details
Topic 1	CLEANING AND SANITIZING: This chapter explains cleaning versus sanitizing procedures, dishwashing methods, and establishing effective schedules throughout the operation.
Topic 2	THE FLOW OF FOOD: PURCHASING AND RECEIVING: This chapter covers supplier selection, receiving procedures, and proper storage methods including temperature requirements and organization.
Topic 3	FOOD SAFETY MANAGEMENT SYSTEMS: This chapter introduces systematic approaches like HACCP for identifying hazards, establishing controls, and implementing corrective actions.
Topic 4	THE SAFE FOOD HANDLER: This chapter addresses how food handlers contaminate food and outlines personal hygiene programs to prevent contamination during handling.
Topic 5	SAFE FACILITIES AND PEST MANAGEMENT: This chapter covers facility requirements for safe operations, emergency preparedness, and comprehensive pest prevention and control programs.
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.

ServSafe Manager Exam Sample Questions (Q35-Q40):

NEW QUESTION # 35
Which of the following is a major food allergen?

A. Apples
B. Mushrooms
C. Shrimp
D. Celery

Answer: C

Explanation:
While individuals can be allergic to almost any protein, the FDA identifies a specific group of foods that account for the majority of severe allergic reactions in the United States. These are known as the "Big 9." Shrimp, which falls under the category ofCrustacean Shellfish, is one of these major allergens. The other eight are milk, eggs, fish (such as bass, flounder, or cod), tree nuts (such as walnuts or pecans), peanuts, wheat, soy, and the most recently added, sesame.
Identifying major allergens is a critical responsibility for a Food Protection Manager. When a guest reports an allergy to one of these items, the staff must take extraordinary care to preventcross-contact. This includes using separate, sanitized equipment and ensuring that no trace of the allergen (like shrimp juice or shells) touches the guest's meal. Mushrooms, celery, and apples (Options B, C, and D) are not currently classified as
"major" allergens under U.S. law, though they can still cause reactions in sensitive individuals. Managers must ensure that all staff-from servers to line cooks-can identify the Big 9 and understand the establishment's procedures for handling allergen-sensitive orders. This includes checking labels on all processed foods, as allergens can often be "hidden" in ingredients like flavorings or thickeners.

NEW QUESTION # 36
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?

A. Throw it out.
B. Cool and store it immediately.
C. Increase heat and serve it.
D. Serve it immediately.

Answer: A

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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