ServSafe ServSafe-Manager Exam Information and Actual Questions

ServSafe-Manager
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All the information you need to pass ServSafe Manager ServSafe-Manager exam and free practice exam verified by ExamDiscuss exam experts.

Certification Vendor:	ServSafe (National Restaurant Association)
Exam Name:	ServSafe Food Protection Manager Certification Examination
Exam Number:	ServSafe Manager Exam
Available Languages:	English, Spanish, Simplified Chinese, Korean
Exam Price:	$40–$125 USD
Certificate Validity Period:	5 years
Related Certifications:	ServSafe Food Handler ServSafe Alcohol
Passing Score:	70%
Exam Duration:	120 minutes
Real Exam Qty:	90
Exam Format:	Multiple-choice, Proctored exam, Computer-based or paper-based
Recommended Training:	ServSafe Manager Training Course National Restaurant Association Learning Platform
Exam Registration:	ServSafe Official Certification Page National Restaurant Association Training
Sample Questions:	ServSafe ServSafe-Manager Sample Questions
Exam Way:	Online proctored exam or in-person paper-based exam depending on testing provider
Pre Condition:	No formal prerequisites required; food safety training recommended
Official Syllabus URL:	https://www.servsafe.com/ServSafe-Manager

Topic	Details
Topic 1	SAFE FACILITIES AND PEST MANAGEMENT: This chapter covers facility requirements for safe operations, emergency preparedness, and comprehensive pest prevention and control programs.
Topic 2	FOOD SAFETY MANAGEMENT SYSTEMS: This chapter introduces systematic approaches like HACCP for identifying hazards, establishing controls, and implementing corrective actions.
Topic 3	PROVIDING SAFE FOOD: This chapter introduces foodborne illnesses, their causes and transmission, and establishes the foundational principles for maintaining food safety throughout operations.
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	CLEANING AND SANITIZING: This chapter explains cleaning versus sanitizing procedures, dishwashing methods, and establishing effective schedules throughout the operation.
Topic 6	THE FLOW OF FOOD: PURCHASING AND RECEIVING: This chapter covers supplier selection, receiving procedures, and proper storage methods including temperature requirements and organization.