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ServSafe ServSafe-Manager : ServSafe Manager Exam
- Exam Code: ServSafe-Manager
- Exam Name: ServSafe Manager Exam
- Updated: Sep 20, 2026 Q&As: 93 Questions and Answers
About ServSafe ServSafe-Manager Exam
Study tools should disappear into the background. DumpsTests builds its ServSafe Manager platform around people, not features — so the 93 practice questions are all you notice.
ServSafe ServSafe-Manager Exam Overview:
| Certification Vendor: | ServSafe (National Restaurant Association) |
|---|---|
| Exam Name: | ServSafe Food Protection Manager Certification Examination |
| Exam Number: | ServSafe-Manager |
| Related Certifications: | ServSafe Food Handler ServSafe Alcohol ServSafe Allergens |
| Passing Score: | 75% (68 out of 90 questions) |
| Exam Duration: | 120 minutes |
| Exam Format: | Multiple-choice, Proctored (online or in-person) |
| Exam Price: | $36 USD (exam only) |
| Certificate Validity Period: | 5 years |
| Real Exam Qty: | 90 |
| Available Languages: | French Canadian, Simplified Chinese, Japanese, Korean, English, Spanish |
| Recommended Training: | ServSafe Manager Online Course Official ServSafe Manager Book |
| Exam Registration: | Pearson VUE Testing Centers Official Registration |
| Sample Questions: |  |
| 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:
| Section | Weight | Objectives |
|---|---|---|
| Safe Food Preparation | 23% | - Time and Temperature Control
|
| Food Safety Management Systems | 10% | - Active Managerial Control
|
| Regulation and Compliance | 12% | - Inspection and Documentation
|
| Forms of Contamination | 13% | - Allergens
|
| Personal Hygiene | 10% | - Employee Practices
|
| Providing Safe Food | 15% | - Contamination
|
| Sanitation and Safety | 17% | - Facility and Pest Management
|
ServSafe-Manager FAQ: Read Before You Register
The ServSafe Manager blueprint divides into 7 domains — including Sanitation and Safety (17%), Providing Safe Food (15%), Regulation and Compliance (12%). Those weights tell you where the points live; plan revision time in the same proportions. The full subtopic list appears above.
No mandatory prerequisites; completion of ServSafe Manager course is highly recommended Eligibility rules change occasionally, so confirm them on the official page (official ServSafe-Manager exam page) before booking.
Yes — the free ServSafe Manager demo at DumpsTests shows real questions and answers before you pay. Every purchase includes 365 days of free updates, renewable later at 50% off.
The official format: 120 minutes, 90 questions. That ratio is the real challenge, so practice pacing — time-box each question, mark the stubborn ones, and run full simulations in the DumpsTests PC test engine until the clock stops being scary.
Yes:
Classroom learning ends where self-testing begins — after any course, work through the 93 practice questions for the ServSafe Manager to find weak spots before the exam does.
The ServSafe Manager is ServSafe's official exam for the ServSafe Food Protection Manager Certification credential (Professional level). In the job market it works as portable proof of skill — more interviews, better offers. It pairs naturally with ServSafe Food Handler, ServSafe Allergens, ServSafe Alcohol.
Two promises. Delivery: payment triggers an automatic email within a minute — instant download, unlimited devices, 24/7 help if nothing arrives within 2 hours. Refund: take the corresponding ServSafe-Manager exam within 60 days of purchase, and if you fail, send a scanned enrollment slip plus the official Score Report PDF within 2 days of the exam for a full refund, processed within 7 days. Excluded: exams within 3 days of purchase, candidate names that don't match the payer, and free or expired products. Prefer a swap? Exchange for two equal-value products free.
Register through the vendor's official channels:
The ServSafe Manager is delivered Online proctored or in-person at approved testing centers; must be supervised by registered proctor — choose whichever suits you when booking.
$36 USD (exam only) per attempt; 75% (68 out of 90 questions) to pass. Since a retake bills the full fee again, rehearse with the 93 practice questions from DumpsTests until your mock scores clear the bar with room to spare.
ServSafe Manager Sample Questions:
Question #1
Which plant food must be transported to the serving site at $41^{\circ}F$ ($5^{\circ}C$) or below?
- A. Diced tomatoes
- B. Sliced cucumbers
- C. Chopped celery
Correct Answer: A 🗳️
Explanation: Only visible for DumpsTests members. You can sign-up / login (it's free).
Question #2
Which food would be safe to serve to a highly susceptible population?
- A. Alfalfa sprouts
- B. Chocolate sauce
- C. Poached eggs
- D. Medium-rare steak
Correct Answer: B 🗳️
Explanation: Only visible for DumpsTests members. You can sign-up / login (it's free).
Question #3
Time as a food safety control is used to hold a time/temperature control for safety (TCS) food at room temperature. It is marked with a start time of 4 p.m. By 8 p.m. it was not sold or served. What should the food handler do with the food?
- A. Cool and store it immediately.
- B. Increase heat and serve it.
- C. Serve it immediately.
- D. Throw it out.
Correct Answer: D 🗳️
Explanation: Only visible for DumpsTests members. You can sign-up / login (it's free).
Question #4
As part of an operation's food defense program, the Person in Charge (PIC) should
- A. report suspicious activity to the FDA.
- B. restrict access by unauthorized personnel.
- C. allow staff to store personal items in the food prep area.
- D. accept deliveries from unapproved suppliers.
Correct Answer: B 🗳️
Explanation: Only visible for DumpsTests members. You can sign-up / login (it's free).
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. Quickly heat the dish to $165^{\circ}F$ ($74^{\circ}C$).
- C. Warn the customer that cross contact may have occurred.
- D. Throw out the dish and prepare it again.
Correct Answer: D 🗳️
Explanation: Only visible for DumpsTests members. You can sign-up / login (it's free).
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