ServSafe Manager : ServSafe-Manager valid dumps

ServSafe-Manager real exams

Exam Code: ServSafe-Manager

Exam Name: ServSafe Manager Exam

Updated: Oct 13, 2026

Q & A: 93 Questions and Answers

ServSafe-Manager Free Demo download

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ServSafe ServSafe-Manager Exam Syllabus Topics:

TopicDetails
Topic 1
  • FORMS OF CONTAMINATION: This chapter covers biological, chemical, and physical contaminants, plus deliberate contamination, outbreak response, and food allergen management.
Topic 2
  • THE FLOW OF FOOD: PURCHASING AND RECEIVING: This chapter covers supplier selection, receiving procedures, and proper storage methods including temperature requirements and organization.
Topic 3
  • THE FLOW OF FOOD: AN INTRODUCTION: This chapter introduces hazards throughout food's journey and establishes monitoring techniques for time and temperature control.
Topic 4
  • CLEANING AND SANITIZING: This chapter explains cleaning versus sanitizing procedures, dishwashing methods, and establishing effective schedules throughout the operation.
Topic 5
  • SAFE FACILITIES AND PEST MANAGEMENT: This chapter covers facility requirements for safe operations, emergency preparedness, and comprehensive pest prevention and control programs.

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

ServSafe Manager Sample Questions:

Question #1

Which food container is suitable for transporting time/temperature control for safety (TCS) food?

  • A. Heavy, plastic-coated produce box with cover
  • B. Aluminum foil pan without a cover
  • C. Chemical bucket with tight-fitting lid
  • D. Metal pan with aluminum foil cover
Reveal Solution  Discussion  0

Correct Answer: D  🗳️

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Question #2

For a foodborne illness to be considered a confirmed outbreak, at least how many people must become sick?

  • A. 1
  • B. 4
  • C. 6
  • D. 2
Reveal Solution  Discussion  0

Correct Answer: D  🗳️

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Question #3

A food handler must wear single-use gloves when

  • A. serving a plate of food to a customer.
  • B. making a cold sandwich with ready-to-eat deli meat.
  • C. pouring a beverage from a pitcher into a glass.
  • D. washing vegetables for use on a salad bar.
Reveal Solution  Discussion  0

Correct Answer: B  🗳️

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Question #4

Which step is required as a part of proper handwashing?

  • A. Scrubbing hands for 10-15 seconds
  • B. Rinsing hands for 20 seconds after washing
  • C. Using hand antiseptic after drying hands
  • D. Using a nail brush to scrub fingernails
Reveal Solution  Discussion  0

Correct Answer: A  🗳️

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Question #5

If a customer with a food allergy accidentally receives a dish with the allergen in it, what should the food handler do?

  • A. Serve the dish if the customer's allergy is not severe.
  • B. Throw out the dish and prepare it again.
  • C. Warn the customer that cross contact may have occurred.
  • D. Quickly heat the dish to $165^{\circ}F$ ($74^{\circ}C$).
Reveal Solution  Discussion  0

Correct Answer: B  🗳️

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