ServSafe Manager Exam Summary Notes
These notes cover key topics for the ServSafe Food Protection Manager Certification exam, helping
you quickly review essential food safety principles.
3. Temperature Control & Cooking Requirements
- Cold foods must be stored at 41°F or below.
- Hot foods must be kept at 135°F or above.
- Reheat leftovers to 165°F for 15 seconds before serving.
4. HACCP (Hazard Analysis Critical Control Point)
A system to prevent food safety hazards. The 7 principles:
1. Conduct a hazard analysis - Identify food safety risks.
2. Determine critical control points (CCPs) - Steps where hazards can be prevented.
3. Establish critical limits - Example: Cook chicken to 165°F.
4. Monitor procedures - Check food temps regularly.
5. Take corrective actions - Example: If chicken is at 160°F, continue cooking.
6. Verify that the system works - Regular inspections.
7. Keep records & documentation - Log food temps and actions taken.
5. Food Storage & Labeling
Storage Order in Refrigerators (Top to Bottom):
1. Ready-to-eat foods (top shelf)
2. Seafood (145°F cooking temp)
3. Whole cuts of beef & pork (145°F cooking temp)
4. Ground meat (155°F cooking temp)
5. Poultry (165°F cooking temp - bottom shelf)
FIFO Method (First In, First Out):
- Store older food in front and use it first.
- Label all food with name & expiration date.
6. Cleaning & Sanitizing
4 Steps for Cleaning Food Contact Surfaces:
1. Scrape off food.
2. Wash with hot, soapy water.
These notes cover key topics for the ServSafe Food Protection Manager Certification exam, helping
you quickly review essential food safety principles.
3. Temperature Control & Cooking Requirements
- Cold foods must be stored at 41°F or below.
- Hot foods must be kept at 135°F or above.
- Reheat leftovers to 165°F for 15 seconds before serving.
4. HACCP (Hazard Analysis Critical Control Point)
A system to prevent food safety hazards. The 7 principles:
1. Conduct a hazard analysis - Identify food safety risks.
2. Determine critical control points (CCPs) - Steps where hazards can be prevented.
3. Establish critical limits - Example: Cook chicken to 165°F.
4. Monitor procedures - Check food temps regularly.
5. Take corrective actions - Example: If chicken is at 160°F, continue cooking.
6. Verify that the system works - Regular inspections.
7. Keep records & documentation - Log food temps and actions taken.
5. Food Storage & Labeling
Storage Order in Refrigerators (Top to Bottom):
1. Ready-to-eat foods (top shelf)
2. Seafood (145°F cooking temp)
3. Whole cuts of beef & pork (145°F cooking temp)
4. Ground meat (155°F cooking temp)
5. Poultry (165°F cooking temp - bottom shelf)
FIFO Method (First In, First Out):
- Store older food in front and use it first.
- Label all food with name & expiration date.
6. Cleaning & Sanitizing
4 Steps for Cleaning Food Contact Surfaces:
1. Scrape off food.
2. Wash with hot, soapy water.
