ServSafe ServSafe-Manager Exam Questions : ServSafe Manager Exam

Exam Code: ServSafe-Manager
Exam Name: ServSafe Manager Exam
Updated: Oct 19, 2026
Q&As: 93 Questions and Answers

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ServSafe ServSafe-Manager Exam Syllabus Topics:

Topic	Details
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	SAFE FACILITIES AND PEST MANAGEMENT: This chapter covers facility requirements for safe operations, emergency preparedness, and comprehensive pest prevention and control programs.
Topic 3	THE FLOW OF FOOD: SERVICE: This chapter covers safe holding and serving practices, including time and temperature controls to prevent contamination during service.
Topic 4	CLEANING AND SANITIZING: This chapter explains cleaning versus sanitizing procedures, dishwashing methods, and establishing effective schedules throughout the operation.
Topic 5	THE SAFE FOOD HANDLER: This chapter addresses how food handlers contaminate food and outlines personal hygiene programs to prevent contamination during handling.
Topic 6	THE FLOW OF FOOD: PURCHASING AND RECEIVING: This chapter covers supplier selection, receiving procedures, and proper storage methods including temperature requirements and organization.
Topic 7	PROVIDING SAFE FOOD: This chapter introduces foodborne illnesses, their causes and transmission, and establishes the foundational principles for maintaining food safety throughout operations.
Topic 8	FOOD SAFETY MANAGEMENT SYSTEMS: This chapter introduces systematic approaches like HACCP for identifying hazards, establishing controls, and implementing corrective actions.
Topic 9	THE FLOW OF FOOD: PREPARATION: This chapter addresses safe preparation techniques, proper cooking requirements, and critical procedures for cooling and reheating food.

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ServSafe Manager Sample Questions:

Question #1

A cook checks the temperature of soup being held for service, and it is $130^{\circ}F$ ($54^{\circ}C$).
The cook reheats the soup to $165^{\circ}F$ ($74^{\circ}C$). This is an example of

A. performing a hazard analysis.
B. taking a corrective action.
C. establishing a critical limit.
D. verifying safety standards.

Reveal Solution Discussion 0

Correct Answer: B 🗳️