ServSafe-Manager Study Guide PDF and Practice Questions
ServSafe ServSafe-Manager Exam Specifications
- Exam Code:
- ServSafe-Manager
- Exam Name:
- ServSafe Manager Exam
- Provider:
- ServSafe
- Time:
- 120 min
- Passing Percentage:
- 70%
- Version:
- 6.0
Question Types with Explanations
- 90 Single Select
90 Questions with Answers
- PDF Printable (Q & A)
- 3 Months
Key Features to Key Benefits
Real Exam-like Questions and Answers (90 total)
Expert-Curated Questions
Includes Detailed Explanations
Instant Access After Purchase
Secure Checkout
Regularly Updated Content
Free Demo Questions Available
Performance Tracking
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ServSafe Manager Exam: Compact Topic Summary
For the ServSafe Manager exam, you should maintain strict personal hygiene and attire, monitor time-and-temperature controls for cooking and holding, prevent cross-contamination between raw and ready-to-eat foods, and establish consistent cleaning and sanitizing procedures for equipment. You will also oversee safe receiving, proper storage and inventory practices, grasp HACCP fundamentals, identify common allergens and prevent cross-contact, ensure safe handling throughout preparation, service and transport, enforce PPE use and timely illness reporting, and comply with legal obligations and record-keeping policies.
Summary Topics
- Personal hygiene and attire requirements to prevent contamination in kitchens
- Time and temperature controls to ensure safe cooking and holding
- Strategies to prevent cross-contamination between raw and ready-to-eat foods in facilities
- Implement effective cleaning and sanitizing procedures for all equipment in facilities
- Best practices for safe receiving, proper storage, and inventory control
- Hazard analysis and critical control points (HACCP) basics overview concepts
- Identifying common allergens and preventing cross-contact in all dishes served
- Safe handling practices during preparation, storage, service, and transport to customers
- Guidelines for PPE use and timely illness reporting by staff
- Overview of legal obligations and documenting safety policies and records
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