ServSafe Manager Exam: ServSafe-Manager Exam


"ServSafe Manager Exam", also known as ServSafe-Manager exam, is a ServSafe Certification. With the complete collection of questions and answers, PrepAwayPDF has assembled to take you through 93 Q&As to your ServSafe-Manager Exam preparation. In the ServSafe-Manager exam resources, you will cover every field and category in Food Protection Manager Certification helping to ready you for your successful ServSafe Certification.

  • Exam Code: ServSafe-Manager
  • Exam Name: ServSafe Manager Exam
  • Total Questions: 93

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Move your fingers, click, and bring certification home. The ServSafe Manager latest vce pdf at PrepAwayPDF: 93 practice questions for the ServSafe-Manager exam, delivered in a minute in 2026.

ServSafe ServSafe-Manager Exam Overview:

Certification Vendor:ServSafe (National Restaurant Association)
Exam Name:ServSafe Food Protection Manager Certification Examination
Exam Number:ServSafe-Manager
Certificate Validity Period:5 years
Exam Duration:120 minutes
Available Languages:French Canadian, Japanese, Spanish, English, Korean, Simplified Chinese
Related Certifications:ServSafe Allergens
ServSafe Food Handler
ServSafe Alcohol
Exam Price:$36 USD (exam only)
Passing Score:75% (68 out of 90 questions)
Exam Format:Proctored (online or in-person), Multiple-choice
Real Exam Qty:90
Recommended Training:ServSafe Manager Online Course
Official ServSafe Manager Book
Exam Registration:Official Registration
Pearson VUE Testing Centers
Sample Questions: DOWNLOAD DEMO
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:

SectionWeightObjectives
Forms of Contamination13%- Allergens
  • 1. Prevention of cross-contact
  • 2. Common food allergens
- Microorganisms
  • 1. Conditions for growth (FAT TOM)
  • 2. Bacteria, viruses, parasites, fungi
Food Safety Management Systems10%- Active Managerial Control
  • 1. Preventive measures
  • 2. Corrective actions
- HACCP Principles
  • 1. Determine critical control points
  • 2. Identify hazards
  • 3. Establish procedures
Personal Hygiene10%- Employee Practices
  • 1. Handwashing and personal cleanliness
  • 2. Work attire and health policies
- Training and Education
  • 1. Management responsibilities
  • 2. Food safety training requirements
Safe Food Preparation23%- Purchasing, Receiving, and Storage
  • 1. Proper storage methods
  • 2. Acceptance criteria
- Time and Temperature Control
  • 1. Monitoring and recording temperatures
  • 2. Temperature danger zone
- Preparation and Cooking
  • 1. Minimum internal cooking temperatures
  • 2. Cooling and reheating procedures
Providing Safe Food15%- Foodborne Illness
  • 1. Causes and risks
  • 2. High-risk populations
- Contamination
  • 1. Cross-contamination prevention
  • 2. Biological, chemical, physical contaminants
Sanitation and Safety17%- Facility and Pest Management
  • 1. Safe facility design and maintenance
  • 2. Pest prevention and control
- Cleaning and Sanitizing
  • 1. Dishwashing and equipment cleaning
  • 2. Cleaners and sanitizers
Regulation and Compliance12%- Inspection and Documentation
  • 1. Health inspections
  • 2. Record keeping requirements
- Regulatory Standards
  • 1. FDA Food Code
  • 2. Local health department requirements

ServSafe Manager Exam FAQ — Take That Step

The ServSafe Manager blueprint spans 7 domains — including Sanitation and Safety (17%), Forms of Contamination (13%), Safe Food Preparation (23%). The complete outline above lists every subtopic; work them from heaviest to lightest.

$36 USD (exam only) per attempt, 75% (68 out of 90 questions) to pass. Retakes cost the full fee — act now and prepare properly with the 93 practice questions for the ServSafe-Manager exam at PrepAwayPDF.

Yes — download the free ServSafe Manager demo and preview the quality before paying. Purchases include 365 days of free updates by email; renew afterward at 50% off.

No mandatory prerequisites; completion of ServSafe Manager course is highly recommended Eligibility rules change over time, so verify the current requirements on the official page (official ServSafe-Manager exam page) before registering.

120 minutes for 90 questions. The PrepAwayPDF SOFT version — most proximate to the real exam in style and mode — builds the pacing you need on any Windows computer.

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The ServSafe Manager is delivered Online proctored or in-person at approved testing centers; must be supervised by registered proctor — pick the arrangement that suits you when booking.

Upon successful payment, our system emails the ServSafe Manager vce torrent automatically within about a minute — apply it on any computer with no limitation, with 24/7 help if nothing arrives within 2 hours. If you fail the corresponding ServSafe-Manager exam within 60 days of purchase, we refund the full amount: send a scanned enrollment slip plus the official Score Report PDF within 2 days of the exam, processed within 7 days. Excluded: exams within 3 days of purchase, candidate names that don't match the payer, and free or expired products. Or exchange for two equal-value products free.

The ServSafe Manager is ServSafe's certification exam for ServSafe Food Protection Manager Certification, at the Professional level. A compelling certification highlights you — from common to standout. Related credentials include ServSafe Food Handler, ServSafe Allergens, ServSafe Alcohol.

Yes:

After any course, sharpen up with the 93 practice questions for the ServSafe Manager — every answer expert-verified.

ServSafe Manager Sample Questions:

To transport cold time/temperature control for safety (TCS) foods, the maximum temperature of the food should be

  • A. $135^{\circ}F$ ($57^{\circ}C$).
  • B. $145^{\circ}F$ ($63^{\circ}C$).
  • C. $41^{\circ}F$ ($5^{\circ}C$).
  • D. $125^{\circ}F$ ($52^{\circ}C$).
Reveal Solution  Discussion  0

Correct Answer: C  🗳️

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When sanitizing utensils using hot water in a three-compartment sink, the temperature of the hot water must be at least

  • A. $165^{\circ}F$ ($74^{\circ}C$).
  • B. $171^{\circ}F$ ($77^{\circ}C$).
  • C. $110^{\circ}F$ ($43^{\circ}C$).
  • D. $180^{\circ}F$ ($82^{\circ}C$).
Reveal Solution  Discussion  0

Correct Answer: B  🗳️

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In a cooler, which item should be stored on the bottom shelf?

  • A. Raw poultry
  • B. Raw pork
  • C. Salmon steaks
  • D. Ground beef
Reveal Solution  Discussion  0

Correct Answer: A  🗳️

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Who is required to wear a hair restraint while working?

  • A. Dishwashers
  • B. Cashiers
  • C. Greeters
  • D. Hosts
Reveal Solution  Discussion  0

Correct Answer: A  🗳️

Explanation: Only visible for PrepAwayPDF members. You can sign-up / login (it's free).

If a food handler discovers mold growing on tomatoes in the walk-in cooler, the tomatoes should be

  • A. used after scooping out the mold.
  • B. thrown out.
  • C. frozen to kill the mold.
  • D. heated to kill the mold.
Reveal Solution  Discussion  0

Correct Answer: B  🗳️

Explanation: Only visible for PrepAwayPDF members. You can sign-up / login (it's free).

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