ServSafe ServSafe-Manager Exam : ServSafe Manager Exam

ServSafe-Manager
  • Exam Code: ServSafe-Manager
  • Exam Name: ServSafe Manager Exam
  • Updated: Oct 11, 2026
  • Q & A: 93 Questions and Answers

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ServSafe ServSafe-Manager Exam Syllabus Topics:

TopicDetails
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
  • 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
  • FOOD SAFETY MANAGEMENT SYSTEMS: This chapter introduces systematic approaches like HACCP for identifying hazards, establishing controls, and implementing corrective actions.
Topic 4
  • THE FLOW OF FOOD: PREPARATION: This chapter addresses safe preparation techniques, proper cooking requirements, and critical procedures for cooling and reheating food.
Topic 5
  • SAFE FACILITIES AND PEST MANAGEMENT: This chapter covers facility requirements for safe operations, emergency preparedness, and comprehensive pest prevention and control programs.
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
  • FORMS OF CONTAMINATION: This chapter covers biological, chemical, and physical contaminants, plus deliberate contamination, outbreak response, and food allergen management.
Topic 8
  • THE FLOW OF FOOD: PURCHASING AND RECEIVING: This chapter covers supplier selection, receiving procedures, and proper storage methods including temperature requirements and organization.

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

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ServSafe Manager Sample Questions:

Question #1

Which risk may result from having a cross-connection?

  • A. Sprinkler systems may get disabled.
  • B. Beverage dispensers may get damaged by corrosive minerals.
  • C. Grease traps may get blocked.
  • D. The drinkable water supply may get contaminated.
Reveal Solution  Discussion  0

Correct Answer: D  πŸ—³οΈ

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Question #2

Who is responsible for notifying the regulatory authority when a food handler is diagnosed with a reportable illness?

  • A. CDC
  • B. Employee
  • C. Person in Charge (PIC)
  • D. Inspector
Reveal Solution  Discussion  0

Correct Answer: C  πŸ—³οΈ

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Question #3

What are job aids?

  • A. Technology-based training methods, including web-based activities
  • B. An electronic presentation used to deliver content to a group of participants
  • C. Tools to remind food handlers of how to perform a certain task
  • D. Temporary employees hired to support a full time worker in a specific role
Reveal Solution  Discussion  0

Correct Answer: C  πŸ—³οΈ

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Question #4

There has been a recall of chicken tenders due to intentional tampering. The Person in Charge (PIC) has determined that the operation serves the type of chicken tenders recalled. What should the PIC do?

  • A. Immediately locate and isolate all of the chicken tenders and call the regulatory authority.
  • B. Donate all of the chicken tenders to a local food bank.
  • C. Continue serving, since the probability of having received tainted food is slim.
  • D. Tell food handlers to cook the tenders longer.
Reveal Solution  Discussion  0

Correct Answer: A  πŸ—³οΈ

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Question #5

After measuring the temperature of raw meat, the same food thermometer can be used to measure temperature of hot-held foods only after it is

  • A. washed and calibrated.
  • B. washed and sanitized.
  • C. wiped with a wet cloth.
  • D. rinsed with warm water.
Reveal Solution  Discussion  0

Correct Answer: B  πŸ—³οΈ

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