ServSafe-Manager Test Simulator Online - ServSafe ServSafe Manager Exam - The Best Valid ServSafe-Manager Exam Sims

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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 Format:Multiple-choice, Proctored (online or in-person)
Available Languages:Simplified Chinese, French Canadian, English, Japanese, Korean, Spanish
Real Exam Qty:90
Passing Score:75% (68 out of 90 questions)
Certificate Validity Period:5 years
Related Certifications:ServSafe Allergens
ServSafe Food Handler
ServSafe Alcohol
Exam Price:$36 USD (exam only)
Exam Duration:120 minutes
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: SERVICE: This chapter covers safe holding and serving practices, including time and temperature controls to prevent contamination during service.
Topic 2
  • THE SAFE FOOD HANDLER: This chapter addresses how food handlers contaminate food and outlines personal hygiene programs to prevent contamination during handling.
Topic 3
  • THE FLOW OF FOOD: PURCHASING AND RECEIVING: This chapter covers supplier selection, receiving procedures, and proper storage methods including temperature requirements and organization.
Topic 4
  • FORMS OF CONTAMINATION: This chapter covers biological, chemical, and physical contaminants, plus deliberate contamination, outbreak response, and food allergen management.
Topic 5
  • THE FLOW OF FOOD: AN INTRODUCTION: This chapter introduces hazards throughout food's journey and establishes monitoring techniques for time and temperature control.
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.

ServSafe Manager Exam Sample Questions (Q85-Q90):

NEW QUESTION # 85
When sanitizing utensils using hot water in a three-compartment sink, the temperature of the hot water must be at least