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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	THE FLOW OF FOOD: AN INTRODUCTION: This chapter introduces hazards throughout food's journey and establishes monitoring techniques for time and temperature control.
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 FLOW OF FOOD: SERVICE: This chapter covers safe holding and serving practices, including time and temperature controls to prevent contamination during service.
Topic 5	CLEANING AND SANITIZING: This chapter explains cleaning versus sanitizing procedures, dishwashing methods, and establishing effective schedules throughout the operation.
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.

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

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ServSafe Manager Sample Questions:

Question #1

The minimum internal cooking temperature for scrambled eggs for immediate service is

A. $165^{\circ}F$ ($74^{\circ}C$).
B. $155^{\circ}F$ ($68^{\circ}C$).
C. $145^{\circ}F$ ($63^{\circ}C$).
D. $135^{\circ}F$ ($57^{\circ}C$).

Reveal Solution Discussion 0

Correct Answer: C 🗳️