ServSafe Manager : ServSafe-Manager

ServSafe-Manager pass collection

Exam Code: ServSafe-Manager

Exam Name: ServSafe Manager Exam

Updated: Oct 22, 2026

Q & A: 93 Questions and Answers

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ServSafe ServSafe-Manager Exam Syllabus Topics:

TopicDetails
Topic 1
  • THE FLOW OF FOOD: SERVICE: This chapter covers safe holding and serving practices, including time and temperature controls to prevent contamination during service.
Topic 2
  • CLEANING AND SANITIZING: This chapter explains cleaning versus sanitizing procedures, dishwashing methods, and establishing effective schedules throughout the operation.
Topic 3
  • THE FLOW OF FOOD: PURCHASING AND RECEIVING: This chapter covers supplier selection, receiving procedures, and proper storage methods including temperature requirements and organization.
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
  • FOOD SAFETY MANAGEMENT SYSTEMS: This chapter introduces systematic approaches like HACCP for identifying hazards, establishing controls, and implementing corrective actions.
Topic 6
  • THE FLOW OF FOOD: AN INTRODUCTION: This chapter introduces hazards throughout food's journey and establishes monitoring techniques for time and temperature control.
Topic 7
  • THE FLOW OF FOOD: PREPARATION: This chapter addresses safe preparation techniques, proper cooking requirements, and critical procedures for cooling and reheating food.

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

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ServSafe Manager Sample Questions:

Question #1

Which is an example of "cleaning"?

  • A. Removing food bits from a slicer with a wiping cloth
  • B. Checking the final rinse temperature in the dishwasher
  • C. Spraying a solution of bleach on a cutting board
  • D. Using a dry towel to remove spots from wine glasses
Reveal Solution  Discussion  0

Correct Answer: A  🗳️

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Question #2

The water temperature in the first compartment of a three-compartment sink should be at least:

  • A. $110^{\circ}F$ ($43^{\circ}C$).
  • B. $135^{\circ}F$ ($57^{\circ}C$).
  • C. $180^{\circ}F$ ($82^{\circ}C$).
  • D. $171^{\circ}F$ ($77^{\circ}C$).
Reveal Solution  Discussion  0

Correct Answer: A  🗳️

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Question #3

Which is an example of possible chemical contamination?

  • A. Orange juice stored in a copper pitcher
  • B. Sauerkraut stored in a glass jar
  • C. Tomato juice stored in a plastic jar
  • D. Grapefruit juice stored in a china pitcher
Reveal Solution  Discussion  0

Correct Answer: A  🗳️

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Question #4

Which of the following practices of dispensing single-service items prevents contamination?

  • A. Place unwrapped items in clean and sanitary dispensers.
  • B. Provide individually wrapped ware.
  • C. Distribute the unwrapped items to the customer upon request.
  • D. Display unwrapped and left upright in containers with handles down.
Reveal Solution  Discussion  0

Correct Answer: B  🗳️

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Question #5

Who is required to wear a hair restraint while working?

  • A. Greeters
  • B. Cashiers
  • C. Dishwashers
  • D. Hosts
Reveal Solution  Discussion  0

Correct Answer: C  🗳️

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