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ServSafe ServSafe-Manager real answers - ServSafe Manager Exam

ServSafe-Manager
  • Exam Code: ServSafe-Manager
  • Exam Name: ServSafe Manager Exam
  • Updated: Oct 13, 2026
  • Q & A: 93 Questions and Answers
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About ServSafe ServSafe-Manager Exam guide

ServSafe ServSafe-Manager Exam Syllabus Topics:

TopicDetails
Topic 1
  • THE FLOW OF FOOD: PREPARATION: This chapter addresses safe preparation techniques, proper cooking requirements, and critical procedures for cooling and reheating food.
Topic 2
  • FORMS OF CONTAMINATION: This chapter covers biological, chemical, and physical contaminants, plus deliberate contamination, outbreak response, and food allergen management.
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
  • SAFE FACILITIES AND PEST MANAGEMENT: This chapter covers facility requirements for safe operations, emergency preparedness, and comprehensive pest prevention and control programs.
Topic 5
  • THE FLOW OF FOOD: AN INTRODUCTION: This chapter introduces hazards throughout food's journey and establishes monitoring techniques for time and temperature control.
Topic 6
  • CLEANING AND SANITIZING: This chapter explains cleaning versus sanitizing procedures, dishwashing methods, and establishing effective schedules throughout the operation.
Topic 7
  • THE SAFE FOOD HANDLER: This chapter addresses how food handlers contaminate food and outlines personal hygiene programs to prevent contamination during handling.
Topic 8
  • THE FLOW OF FOOD: PURCHASING AND RECEIVING: This chapter covers supplier selection, receiving procedures, and proper storage methods including temperature requirements and organization.

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

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ServSafe Manager Sample Questions:

Question #1

The water temperature in the first compartment of a three-compartment sink should be at least:

  • A. $171^{\circ}F$ ($77^{\circ}C$).
  • B. $135^{\circ}F$ ($57^{\circ}C$).
  • C. $110^{\circ}F$ ($43^{\circ}C$).
  • D. $180^{\circ}F$ ($82^{\circ}C$).
Reveal Solution  Discussion  0

Correct Answer: C  🗳️

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

Question #2

An operation must hire a pest control operator who is

  • A. licensed.
  • B. insured.
  • C. bonded.
  • D. experienced.
Reveal Solution  Discussion  0

Correct Answer: A  🗳️

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

Question #3

A food handler is assigned to monitor self-service food bars because customers may:

  • A. contaminate food while moving through the line.
  • B. need help in selecting food.
  • C. attempt to steal food from the line.
  • D. place too much food on their plates.
Reveal Solution  Discussion  0

Correct Answer: A  🗳️

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

Question #4

Maggie's Catering is delivering 10 hot lasagnas to a birthday party. What minimum temperature should they be when they leave the catering kitchen?

  • A. $160^{\circ}F$ ($71^{\circ}C$)
  • B. $130^{\circ}F$ ($54^{\circ}C$)
  • C. $135^{\circ}F$ ($57^{\circ}C$)
  • D. $145^{\circ}F$ ($63^{\circ}C$)
Reveal Solution  Discussion  0

Correct Answer: C  🗳️

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

Question #5

If it is used frequently, a milkshake mixer must be cleaned and sanitized at least every how many hours?

  • A. 6
  • B. 2
  • C. 4
  • D. 8
Reveal Solution  Discussion  0

Correct Answer: C  🗳️

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

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