ServSafe Manager Practice Test: Sample Questions & Info
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The ServSafe Manager Certification ensures managers meet food safety standards, prevent foodborne illness, and comply with industry regulations.
Accredited by the National Restaurant Association, it’s widely recognized and often legally required.
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What Is the ServSafe Manager Test
The ServSafe Manager Test assesses your knowledge of food safety, hygiene, and operations, ensuring compliance with state, local, and federal regulations. The exam includes 90 multiple-choice questions (10 are unscored) and requires a 75% to pass within a 2-hour limit. It can be taken in-person or online, both supervised by a certified proctor under National Restaurant Association rules.
This certification is essential for roles like Certified Food Protection Manager, required in many food establishments by state law. It ensures managers can oversee food storage, prevent contamination, and maintain public health standards.
The ServSafe Manager Test Sections
The ServSafe Manager Test covers a wide range of essential topics, all designed to ensure that food service managers can effectively maintain safety and hygiene. Here are the information categories you’ll encounter in the ServSafe exam:
- Providing Safe Food – Preventing foodborne illness by following National Restaurant Association protocols.
- Forms of Contamination – Contamination (biological, chemical, physical) is managed with allergen control and outbreak response.
- The Safe Food Handler – Hygiene, handwashing, and cross-contamination rules.
- The Flow of Food – From delivery to service, inspections, storage (FIFO), preparation and safe holding with time-temperature control.
- Food Safety Management Systems – Systems like HACCP prevent contamination by controlling hazards.
- Safe Facilities and Pest Management – Cleanliness standards, pest control and other rules.
- Cleaning and Sanitizing – Cleaning/sanitizing surfaces and equipment.
ServSafe Manager Practice Questions
ServSafe Manager Practice Test - Sample Question #1
How many customers and workers need to have identical symptoms for a foodborne illness to be classified as an outbreak?
A foodborne illness outbreak occurs when 2+ people experience the same symptoms from the same food, with confirmation from regulatory authorities and lab analysis.
Correct answer: C.
ServSafe Manager Practice Test - Sample Question #2
When must a food handler suffering from fever and sore throat be excluded from kitchen operation?
Staff must inform management of health issues. Food handlers with sore throat/fever are restricted from handling food/equipment and excluded when serving high-risk populations.
Correct answer: C.
ServSafe Manager Practice Test - Sample Question #3
Cold Food may deliberately be held outside of the temperature control environment for ____ hours if it remains beneath 70°F (21°C).
Cold food can be held without temperature control for up to 6 hours if it was below 41°F before removal from refrigeration.
Correct answer: B.
ServSafe Manager Practice Test - Sample Question #4
Which is a safe technique to thaw food?
Thaw food during cooking or under 70°F running water. Avoid thawing at room temperature or in standing water.
Correct answer: D.
ServSafe Manager Practice Test - Sample Question #5
Sinks meant for handwashing must provide which type of water?
Handwashing stations must have hot/cold water, soap, hand-drying method, garbage bin, and handwashing signs.
Correct answer: D.
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ServSafe Manager Test FAQ
The ServSafe Manager Certification ensures compliance with laws, builds trust, and reduces foodborne illness risks. Many jurisdictions require a Certified Food Protection Manager on-site.
There are 90 multiple choice questions, 10 of which are pilot questions used for research purposes only and aren't considered when calculating your score.
Proper practice and preparation are key to passing the test—don’t rely on common sense alone.
A new exam access code is needed for each retest. You can test twice in 30 days; after 2 fails, wait 60 days. Max 4 attempts per year, all under certified supervision.
In most states, the ServSafe certification is recognized by the National Restaurant Association for a 5-year period, but we recommend that you check the recognition period of your state and county.
source: ServSafe
The ServSafe certification meets most Food Protection Manager requirements, but some areas may need additional training or licenses. Check ServSafe’s regulatory map or contact your local health department.
The ServSafe Manager Certification is for leaders ensuring food safety compliance, while the Food Handler Certification covers basic safety for food handlers. Additional training includes ServSafe Alcohol and ServSafe Allergens. Many US food franchises also require aptitude tests during hiring, so prepare accordingly.
| Online | On Print |
| English | English |
| Spanish | Large Print |
| Chinese | Spanish/English |
| Chinese/English | |
| Japanese/English | |
| French Canadian/English | |
| Korean/English |
Additionally, you may request exam accommodations for a variety of reasons, such as disability, extended time and assistance in reading.