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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	PROVIDING SAFE FOOD: This chapter introduces foodborne illnesses, their causes and transmission, and establishes the foundational principles for maintaining food safety throughout operations.
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 SAFE FOOD HANDLER: This chapter addresses how food handlers contaminate food and outlines personal hygiene programs to prevent contamination during handling.
Topic 5	FORMS OF CONTAMINATION: This chapter covers biological, chemical, and physical contaminants, plus deliberate contamination, outbreak response, and food allergen management.
Topic 6	THE FLOW OF FOOD: SERVICE: This chapter covers safe holding and serving practices, including time and temperature controls to prevent contamination during service.

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

ServSafe Manager Sample Questions:

Question #1

What is one approved way to preset utensils?

A. Use only clear plastic utensils.
B. Remove them at the end of the day.
C. Preset indoors only.
D. Wrap them in a napkin.

Reveal Solution Discussion 0

Correct Answer: D 🗳️