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  • Total Questions: 93
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ServSafe ServSafe-Manager Exam Syllabus Topics:

TopicDetails
Topic 1
  • THE FLOW OF FOOD: PREPARATION: This chapter addresses safe preparation techniques, proper cooking requirements, and critical procedures for cooling and reheating food.
Topic 2
  • THE FLOW OF FOOD: AN INTRODUCTION: This chapter introduces hazards throughout food's journey and establishes monitoring techniques for time and temperature control.
Topic 3
  • FORMS OF CONTAMINATION: This chapter covers biological, chemical, and physical contaminants, plus deliberate contamination, outbreak response, and food allergen management.
Topic 4
  • CLEANING AND SANITIZING: This chapter explains cleaning versus sanitizing procedures, dishwashing methods, and establishing effective schedules throughout the operation.
Topic 5
  • THE FLOW OF FOOD: SERVICE: This chapter covers safe holding and serving practices, including time and temperature controls to prevent contamination during service.
Topic 6
  • THE SAFE FOOD HANDLER: This chapter addresses how food handlers contaminate food and outlines personal hygiene programs to prevent contamination during handling.
Topic 7
  • FOOD SAFETY MANAGEMENT SYSTEMS: This chapter introduces systematic approaches like HACCP for identifying hazards, establishing controls, and implementing corrective actions.

Reference: https://www.servsafe.com/ServSafe-Manager

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ServSafe Manager Sample Questions:

A food establishment must have specific procedures for employees to follow when cleaning up which of the following substances?

  • A. Mold and mildew
  • B. Vomit and diarrhea
  • C. Rodent droppings and dead cockroaches
  • D. Food spills and beverage machine leaks
Reveal Solution  Discussion  0

Correct Answer: B  🗳️

Explanation: Only visible for PassLeaderVCE members. You can sign-up / login (it's free).

Where must a food handler clean mops?

  • A. Three-compartment sink
  • B. Prep sink
  • C. Handwashing sink
  • D. Service sink
Reveal Solution  Discussion  0

Correct Answer: D  🗳️

Explanation: Only visible for PassLeaderVCE members. You can sign-up / login (it's free).

If chemicals are transferred to secondary containers, the secondary containers must be labeled with the chemical's

  • A. usage instructions.
  • B. common name.
  • C. Safety Data Sheet (SDS).
  • D. expiration date.
Reveal Solution  Discussion  0

Correct Answer: B  🗳️

Explanation: Only visible for PassLeaderVCE members. You can sign-up / login (it's free).

As part of an operation's food defense program, the Person in Charge (PIC) should

  • A. allow staff to store personal items in the food prep area.
  • B. accept deliveries from unapproved suppliers.
  • C. restrict access by unauthorized personnel.
  • D. report suspicious activity to the FD
Reveal Solution  Discussion  0

Correct Answer: C  🗳️

Explanation: Only visible for PassLeaderVCE members. You can sign-up / login (it's free).

A consumer advisory must be given when an operation serves

  • A. poached salmon.
  • B. raw oysters.
  • C. roasted pork.
  • D. steamed mussels.
Reveal Solution  Discussion  0

Correct Answer: B  🗳️

Explanation: Only visible for PassLeaderVCE members. You can sign-up / login (it's free).

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