ServSafe ServSafe-Manager Exam Overview:
| Certification Vendor: | ServSafe (National Restaurant Association) |
| Exam Name: | ServSafe Food Protection Manager Certification Examination |
| Exam Number: | ServSafe-Manager |
| Real Exam Qty: | 90 |
| Available Languages: | English, Spanish, Simplified Chinese, Korean, Japanese, French Canadian |
| Exam Format: | Multiple-choice, Proctored (online or in-person) |
| Related Certifications: | ServSafe Food Handler
ServSafe Allergens
ServSafe Alcohol |
| Exam Duration: | 120 minutes |
| Certificate Validity Period: | 5 years |
| Exam Price: | $36 USD (exam only) |
| Passing Score: | 75% (68 out of 90 questions) |
| Recommended Training: | ServSafe Manager Online Course
Official ServSafe Manager Book |
| Exam Registration: | Pearson VUE Testing Centers
Official Registration |
| Sample Questions: | ServSafe ServSafe-Manager Sample Questions |
| Exam Way: | Online proctored or in-person at approved testing centers; must be supervised by registered proctor |
| Pre Condition: | No mandatory prerequisites; completion of ServSafe Manager course is highly recommended |
| Official Syllabus URL: | https://www.servsafe.com/ServSafe-Manager |
ServSafe ServSafe-Manager Exam Syllabus Topics:
| Topic | Details |
|---|
| Topic 1 | - THE SAFE FOOD HANDLER: This chapter addresses how food handlers contaminate food and outlines personal hygiene programs to prevent contamination during handling.
|
| 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 | - 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: AN INTRODUCTION: This chapter introduces hazards throughout food's journey and establishes monitoring techniques for time and temperature control.
|
| Topic 5 | - THE FLOW OF FOOD: SERVICE: This chapter covers safe holding and serving practices, including time and temperature controls to prevent contamination during service.
|
| 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 | - 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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