ServSafe ServSafe-Manager Questions & Answers - in .pdf
- Total Q&A: 93
- Update: Oct 25, 2026
- Price: $59.99
- Vendor: ServSafe
- Exam Code: ServSafe-Manager
- Exam Name: ServSafe Manager Exam
- Features:
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ServSafe ServSafe-Manager Q&A - Testing Engine
- Total Q&A: 93
- Update: Oct 25, 2026
- Price: $59.99
- Vendor: ServSafe
- Exam Code: ServSafe-Manager
- Exam Name: ServSafe Manager Exam
- Features:
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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 | - FORMS OF CONTAMINATION: This chapter covers biological, chemical, and physical contaminants, plus deliberate contamination, outbreak response, and food allergen management.
|
| Topic 4 | - THE FLOW OF FOOD: PURCHASING AND RECEIVING: This chapter covers supplier selection, receiving procedures, and proper storage methods including temperature requirements and organization.
|
| Topic 5 | - PROVIDING SAFE FOOD: This chapter introduces foodborne illnesses, their causes and transmission, and establishes the foundational principles for maintaining food safety throughout operations.
|
| Topic 6 | - 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
ServSafe Manager Sample Questions:
Question #1
A label on foods prepared and packaged onsite for retail sales must list which information?
A. A list of all ingredients used in descending order by weight
B. Inspection score of the prep facility
C. A copy of the recipe used to prep the product
D. Use-by dates that are 5 days after product prep
Question #2
Who is responsible for notifying the regulatory authority when a food handler is diagnosed with a reportable illness?
A. Inspector
B. Person in Charge (PIC)
C. Employee
D. CDC
Question #3
A consumer advisory must be given when an operation serves
A. poached salmon.
B. roasted pork.
C. raw oysters.
D. steamed mussels.
Question #4
When a regulatory authority finds a critical violation, what should the Person in Charge (PIC) do first?
A. Review restaurant training program.
B. Seek guidance from upper management.
C. Discuss corrections with the inspector.
D. Immediately close the operation.
Question #5
Which of the following documents must be kept on file for 90 days after the last product has been sold?
A. Molluscan shellfish identification tags
B. Meat identification code (IMPS)
C. Specification written to purveyor
D. Farmers Market health certificate
Solutions:
Question #1
Correct Answer: A | Question #2
Correct Answer: B | Question #3
Correct Answer: C | Question #4
Correct Answer: C | Question #5
Correct Answer: A |
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