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ServSafe ServSafe-Manager Exam Syllabus Topics:

TopicDetails
Topic 1
  • FOOD SAFETY MANAGEMENT SYSTEMS: This chapter introduces systematic approaches like HACCP for identifying hazards, establishing controls, and implementing corrective actions.
Topic 2
  • THE FLOW OF FOOD: SERVICE: This chapter covers safe holding and serving practices, including time and temperature controls to prevent contamination during service.
Topic 3
  • FORMS OF CONTAMINATION: This chapter covers biological, chemical, and physical contaminants, plus deliberate contamination, outbreak response, and food allergen management.
Topic 4
  • THE FLOW OF FOOD: PURCHASING AND RECEIVING: This chapter covers supplier selection, receiving procedures, and proper storage methods including temperature requirements and organization.
Topic 5
  • CLEANING AND SANITIZING: This chapter explains cleaning versus sanitizing procedures, dishwashing methods, and establishing effective schedules throughout the operation.
Topic 6
  • PROVIDING SAFE FOOD: This chapter introduces foodborne illnesses, their causes and transmission, and establishes the foundational principles for maintaining food safety throughout operations.
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.
Topic 9
  • THE SAFE FOOD HANDLER: This chapter addresses how food handlers contaminate food and outlines personal hygiene programs to prevent contamination during handling.

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ServSafe Manager Exam Sample Questions (Q83-Q88):

NEW QUESTION # 83
Which food container is suitable for transporting time/temperature control for safety (TCS) food?

Answer: B

Explanation:
When transporting TCS food off-site-such as for catering or delivery to a satellite kitchen-the containers used must befood-grade, leak-proof, and able to be tightly covered. Ametal pan with an aluminum foil cover(or a tight-fitting lid) is a suitable choice because the metal is non-absorbent and durable, and the cover protects the food from physical contaminants, pests, and splashing during transit.
Using an uncovered pan (Option A) is a major violation as it exposes food to environmental hazards. A produce box (Option B) is not suitable for prepared TCS foods because the cardboard or plastic coating may not be easily cleanable or leak-proof enough for cooked items, and it is not intended for multi-use with cooked foods. A chemical bucket (Option D) is extremely dangerous; even if it is cleaned, chemical residues can leach into the food, causing toxic-metal or chemical poisoning. Only containers explicitly labeled as
"food-safe" should be used. Furthermore, during transport, these containers should be placed inside insulated carriers to maintain safe temperatures ($135

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