Free ServSafe Exam Flashcards
Memorize 50 essential terms and definitions for the ServSafe Food Protection Manager Certification. See the term, recall the definition, then flip to check yourself.
Foodborne Illness
Disease transmitted through food. Caused by pathogens (bacteria, viruses, parasites) or toxins. Symptoms: nausea, vomiting, diarrhea, fever. High-risk populations: elderly, young children, pregnant women, immunocompromised (YOPI).
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About These ServSafe Flashcards
These 50 flashcards are designed to help you memorize key terms and definitions for the ServSafe Food Protection Manager Certification. Each card shows a term on the front and its definition on the back—the classic flashcard format for vocabulary memorization. Use these alongside our practice questions to build both recall and comprehension.
Topics Covered
Frequently Asked Questions
What is the ServSafe Manager exam pass rate?
The ServSafe Food Protection Manager exam has approximately a 65% first-attempt pass rate according to the National Restaurant Association. This is lower than basic food handler tests because it covers management-level food safety concepts, HACCP principles, and regulatory compliance. Candidates who complete the full 8-hour ServSafe course before taking the exam pass at rates above 80%. Self-study candidates have lower pass rates.
What score do I need to pass ServSafe?
You need 75% (60 out of 80 scored questions) to pass the ServSafe Food Protection Manager exam in most jurisdictions. Some states have different requirements - for example, certain California counties accept 70%. The exam has 90 total questions (80 scored, 10 pilot questions) with a 2-hour time limit. Results are available immediately for computer-based tests, or within 3-5 days for paper exams. You receive a certificate and wallet card upon passing.
How long is ServSafe certification valid?
ServSafe Food Protection Manager certification is valid for 5 years from the exam date in most states. However, some jurisdictions have shorter validity periods: Chicago requires renewal every 3 years, and certain health departments may have different requirements. After expiration, you must retake the full exam - there's no shortened renewal test. Many employers require re-certification before state mandates to ensure ongoing competency.
What topics are on the ServSafe Manager exam?
The ServSafe Manager exam covers six main areas: 1) Foodborne Microorganisms & Allergens (15-20%) - pathogens, contamination sources; 2) Safe Food Handling (15-20%) - receiving, storing, preparing food; 3) TCS Foods & Time-Temperature (20-25%) - danger zone (41-135°F), cooling/reheating; 4) Cleaning, Sanitizing & Pest Control (10-15%); 5) Facilities, Equipment & Food Safety Management (10-15%); 6) Regulatory Agencies & HACCP (10-15%). Temperature control questions are most frequently missed.
Can I take ServSafe online or only in person?
Both options are available. The ServSafe Manager course can be completed online (self-paced, typically $179) or in-person (classroom, often $150-200). However, the certification EXAM must be proctored - either through online proctoring via ServSafe or at an approved testing location. Online proctored exams require a webcam, microphone, and stable internet. Many restaurants and community colleges offer in-person exam sessions. The exam cannot be taken unproctored.
Is ServSafe the same as a food handler card?
No, they're different certifications. A Food Handler Card is a basic certification (2-4 hour course, ~95% pass rate) required for all food service workers. ServSafe Manager is an advanced certification (8+ hour course, 65% pass rate) for managers and supervisors who oversee food safety. Most jurisdictions require at least one certified food protection manager per establishment, while all employees need food handler training. ServSafe Manager satisfies both requirements but is more expensive and difficult.