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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	FOOD SAFETY MANAGEMENT SYSTEMS: This chapter introduces systematic approaches like HACCP for identifying hazards, establishing controls, and implementing corrective actions.
Topic 3	CLEANING AND SANITIZING: This chapter explains cleaning versus sanitizing procedures, dishwashing methods, and establishing effective schedules throughout the operation.
Topic 4	THE FLOW OF FOOD: SERVICE: This chapter covers safe holding and serving practices, including time and temperature controls to prevent contamination during service.
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	THE FLOW OF FOOD: PREPARATION: This chapter addresses safe preparation techniques, proper cooking requirements, and critical procedures for cooling and reheating food.
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 SAFE FOOD HANDLER: This chapter addresses how food handlers contaminate food and outlines personal hygiene programs to prevent contamination during handling.

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

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ServSafe Manager Sample Questions:

Question #1

During a 12-hour power outage, the temperature of the freezer reached $55^{\circ}F$ ($13^{\circ}C$), and all of the products have thawed. The correct action for the manager to take is to

A. let the thawed food refreeze and use it as soon as possible.
B. discard the time/temperature control for safety (TCS) food with a temperature higher than $41^{\circ} F$ ($5^{\circ}C$) and refrigerate the remaining thawed food.
C. give the thawed food from the freezer to the staff.
D. immediately cook all of the thawed food and serve it within 7 days.

Reveal Solution Discussion 0

Correct Answer: B 🗳️