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ServSafe ServSafe-Manager Exam Syllabus Topics:

TopicDetails
Topic 1
  • THE FLOW OF FOOD: AN INTRODUCTION: This chapter introduces hazards throughout food's journey and establishes monitoring techniques for time and temperature control.
Topic 2
  • THE FLOW OF FOOD: PREPARATION: This chapter addresses safe preparation techniques, proper cooking requirements, and critical procedures for cooling and reheating food.
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 SAFE FOOD HANDLER: This chapter addresses how food handlers contaminate food and outlines personal hygiene programs to prevent contamination during handling.
Topic 5
  • CLEANING AND SANITIZING: This chapter explains cleaning versus sanitizing procedures, dishwashing methods, and establishing effective schedules throughout the operation.
Topic 6
  • FOOD SAFETY MANAGEMENT SYSTEMS: This chapter introduces systematic approaches like HACCP for identifying hazards, establishing controls, and implementing corrective actions.

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ServSafe Manager Exam Sample Questions (Q77-Q82):

NEW QUESTION # 77
Do food handlers cutting raw vegetables need to change their gloves before removing garbage from the kitchen?

Answer: D

Explanation:
This question tests the understanding of the specific order of operations and the purpose of single-use gloves as defined by the FDA Food Code and ServSafe. Gloves are primarily intended to protectready-to-eat food from contamination by the food handler's hands. In the scenario described, the worker is moving from a food- prep task (cutting vegetables) to a non-food task (removing garbage). Because garbage is already considered
"dirty" or "contaminated," there is no risk of cross-contaminating the garbage with the residue from the vegetables. Therefore, the handler does not need to change glovesbeforetaking out the trash.
However, the critical rule is what happensafterthe garbage is removed. Once the employee has handled garbage, their gloves are heavily contaminated. Before returning to any food-related activity or touching clean equipment, the employee must remove the soiled gloves, wash their hands thoroughly for the required 20 seconds, and put on a fresh pair of gloves. ServSafe emphasizes that gloves must be changed when they become torn or dirty, when beginning a different task, after an interruption (like a phone call), and specifically after handling raw meat, seafood, or poultry before touching ready-to-eat food. In this specific multiple- choice logic, the focus is on whether theact of removing garbageis protectedfromthe vegetables. Since the answer is no, the worker can proceed to the dirty task, provided they follow the rigorous handwashing and re- gloving protocol before returning to the "Flow of Food."


NEW QUESTION # 78
When sanitizing utensils using hot water in a three-compartment sink, the temperature of the hot water must be at least