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ServSafe Study Guide for the Manager Test

This ServSafe Study Guide will help you prepare for the ServSafe Manager exam. The ServSafe Manager curriculum (training course) as well as the exam focus on six categories of food safety in a commercial restaurant. They are:

1) Foodborne Microorganisms & Allergens

2) Personal Hygiene

3) Purchasing, Receiving and Storage

4) Preparation, Cooking, and Serving

5) Facilities, Cleaning/Sanitizing, and Pest Management

6) Regulatory Authorities

Our ServSafe Study Guide is also separated into these six categories and is presented in a practice test format. Each question has an explanation for the correct answer.

The reason this method is useful is that you are able to determine which categories you need more study and practice. When you find your problem categories, you can then refer to the ServSafe Manager textbook, online course, or training videos for more study.

Foodborne Microorganisms & Allergens (49 Questions)

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Personal Hygiene (25 Questions)

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Purchasing, Receiving and Storage (53 Questions)

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Preparation, Cooking and Serving (60 Questions)

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Facilities, Cleaning & Sanitizing, and Pest Management (28 Questions)

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Regulatory Authorities (15 Questions)

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