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ServSafe Food Manager Practice Test

Prepare for the ServSafe Manager certification with in-depth questions on food safety management, HACCP, and regulations.

Question 1 of 100/0 correct

A food handler develops jaundice (yellowing of the skin and eyes) and reports feeling fatigued. Which pathogen is most associated with these symptoms and requires reporting to the Person in Charge?

Frequently Asked Questions

What does the ServSafe Food Manager exam cover?

The Food Manager exam covers comprehensive food safety management including HACCP principles, foodborne illness prevention, facility sanitation, pest management, employee food safety training, and regulatory compliance.

How many questions are on the ServSafe Food Manager exam?

The official ServSafe Food Manager exam has 90 questions (80 scored, 10 pilot), and you have 2 hours to complete it. You need a score of 75% or higher on the scored questions to pass.

Is the Food Manager certification required by law?

Many states and local health departments require at least one certified food manager on staff at all times during food service operations. Requirements vary by jurisdiction, so check your local regulations.

What are HACCP principles?

HACCP (Hazard Analysis Critical Control Points) is a systematic approach to food safety with 7 principles: conduct hazard analysis, determine critical control points, establish critical limits, establish monitoring procedures, establish corrective actions, establish verification procedures, and establish record-keeping. This is a major topic on the Food Manager exam.