National Restaurant Association
ServSafe Manager
ServSafe Food Protection Manager Certification Examination
The most widely recognized food protection manager certification in the US. Most state and local health codes require at least one certified food protection manager per food-service establishment, making it a de facto requirement for kitchen and restaurant managers.
What's on the exam
ServSafe Manager, 7th Edition
Foodborne Illness and Contamination
~22%Foodborne pathogens and illnesses · Biological, chemical, and physical contaminants · Food allergens and cross-contact · TCS foods and high-risk populations · Deliberate contamination and food defense
The Safe Flow of Food
~28%Purchasing and receiving criteria · Storage temperatures and FIFO · Thawing, cooking, and minimum internal temperatures · Cooling and reheating requirements · Holding and serving food safely · Time-temperature control and monitoring
Personal Hygiene
~15%Handwashing and glove use · Employee health and illness reporting · Work attire and personal cleanliness · Policies for food handlers
Cleaning and Sanitizing
~15%Cleaning vs sanitizing · Sanitizer types and concentrations · Dishwashing machines and three-compartment sinks · Cleaning schedules and storage of tools
Facilities, Equipment, and Pest Management
~10%Facility design and equipment standards · Water supply and plumbing hazards · Garbage handling · Integrated pest management
Regulations and Food Safety Management
~10%FDA Food Code and regulatory authorities · Health inspections · Active managerial control and HACCP · Staff food safety training
Frequently asked questions
How much does the ServSafe Manager cost?
Fees vary. Approximately $36 for the exam alone; roughly $179 bundled with the online course.
How long is the ServSafe Manager and how many questions does it have?
90 questions (80 scored plus 10 unscored pilot items) — 2 hours.
What do you need to pass the ServSafe Manager?
70% or higher on scored items.
Can you retake the ServSafe Manager?
Up to two attempts within 30 days; after two failed attempts, a 60-day wait applies; limited attempts per 12 months.
What is the best way to study for the ServSafe Manager?
Study the official blueprint, not random material: the exam is weighted by domain (Foodborne Illness and Contamination ~22%, The Safe Flow of Food ~28%, Personal Hygiene ~15%, Cleaning and Sanitizing ~15%, Facilities, Equipment, and Pest Management ~10%, Regulations and Food Safety Management ~10%). Spaced-repetition flashcards built domain-by-domain against that blueprint are the most time-efficient way to cover everything the exam tests.
Program in development
We're building a blueprint-complete program for this exam. Meanwhile, explore live programs across 7 exam.
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