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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 |
| Exam Duration: | 120 minutes |
| Exam Format: | Proctored exam, Multiple-choice, Computer-based or paper-based |
| Related Certifications: | ServSafe Alcohol ServSafe Food Handler |
| Real Exam Qty: | 90 |
| Certificate Validity Period: | 5 years |
| Exam Price: | $40–$125 USD |
| Available Languages: | English, Simplified Chinese, Spanish, Korean |
| Passing Score: | 70% |
| Recommended Training: | National Restaurant Association Learning Platform ServSafe Manager Training Course |
| Exam Registration: | ServSafe Official Certification Page National Restaurant Association Training |
| Sample Questions: |  |
| Exam Way: | Online proctored exam or in-person paper-based exam depending on testing provider |
| Pre Condition: | No formal prerequisites required; food safety training recommended |
| Official Syllabus URL: | https://www.servsafe.com/ServSafe-Manager |
ServSafe ServSafe-Manager Exam Syllabus Topics:
| Section | Objectives |
|---|---|
| Food Safety Fundamentals | - Foodborne microorganisms and illness
|
| Sanitation and Facility Safety | - Cleaning and sanitizing
|
| Preparation and Service | - Safe food handling practices
|
| Food Safety Management Systems | - HACCP principles
|
| Food Purchasing and Storage | - Receiving and storage procedures
|
| Regulations and Employee Hygiene | - Food safety regulations
|
| Contamination Prevention | - Types of contamination
|
| Time and Temperature Control | - TCS (Time/Temperature Control for Safety) foods
|
What to Know About ServSafe-Manager Before You Start
- Food Purchasing and Storage ()
- Preparation and Service ()
- Sanitation and Facility Safety ()
ServSafe Manager Sample Questions:
If it is used frequently, a milkshake mixer must be cleaned and sanitized at least every how many hours?
- A. 8
- B. 6
- C. 2
- D. 4
Correct Answer: D 🗳️
Explanation: Only visible for GetValidTest members. You can sign-up / login (it's free).
If a customer with a food allergy accidentally receives a dish with the allergen in it, what should the food handler do?
- A. Throw out the dish and prepare it again.
- B. Quickly heat the dish to $165^{\circ}F$ ($74^{\circ}C$).
- C. Warn the customer that cross contact may have occurred.
- D. Serve the dish if the customer's allergy is not severe.
Correct Answer: A 🗳️
Explanation: Only visible for GetValidTest members. You can sign-up / login (it's free).
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. Increase heat and serve it.
- B. Cool and store it immediately.
- C. Throw it out.
- D. Serve it immediately.
Correct Answer: C 🗳️
Explanation: Only visible for GetValidTest members. You can sign-up / login (it's free).
Who is responsible for notifying the regulatory authority when a food handler is diagnosed with a reportable illness?
- A. CDC
- B. Inspector
- C. Person in Charge (PIC)
- D. Employee
Correct Answer: C 🗳️
Explanation: Only visible for GetValidTest members. You can sign-up / login (it's free).
A server finds a full napkin-lined basket of dinner rolls on a table after a customer has left the establishment. According to the FDA Food Code, what should the server do with the rolls and napkin?
- A. Replace the napkin and donate the unused rolls to charity.
- B. Reuse the napkin but replace the rolls with fresh ones.
- C. Remove the napkin and discard the rolls.
- D. Replace the napkin and give the unused rolls to employees for staff meal.
Correct Answer: C 🗳️
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