The ServSafe Manager Test: 2024 Practice Questions & Vital Info

What Is the ServSafe Manager Test?

The ServSafe program, accredited by the American national Standards Institue (ANSI) and developed by the National Restaurant Association, offers food safety training programs and study materials for different roles in the kitchen industry. The ServSafe examination for managers evaluates managerial knowledge on 10 topics regarding different aspects of food safety in the restaurant industry. Every commercial kitchen in the US must have at least one worker certified for food safety management.

While food safety information may seem like common knowledge, a simple mistake made by an unintending, uneducated employee can lead to a widespread foodborne illness. For this reason, the National Restaurant Association has developed the ServSafe Food Manager Certification Exam, standardizing this vital knowledge across the nation.

How Is the ServSafe Test Performed?

The exam is 2 hours long with 90 multiple choice questions, 10 of which are for research purposes. You can take the manager ServSafe exam online or in-class, with both options demanding a certified proctor. With only 80 seconds on average per question, studying with a proper ServSafe test prep can definitely make the difference between passing and failing. Make sure to familiarize yourself with the different test topics covered below before exam day.

To access the test online, you will need an access code and an online proctor. Make sure that online testing is available in your state and county before purchasing a code, and read ServSafe’s Online Proctor Exam Instructions.

For the printed version, you will have to contact a proctor in your area and purchase an answer sheet.

The following are all the available language versions for the ServSafe Manager Test:

Online On Print
English English
Spanish Large Print
Chinese Spanish/English
  French Canadian/English


Additionally, you may request exam accommodations for a variety of reasons, such as disability, extended time and assistance in reading.


The ServSafe Manager Test Sections

There are 10 information categories assessed in the ServSafe examination for managers, including:

  1. Providing Safe Food — covers the challenges when dealing with food safety, potential causes for foodborne illnesses and overall measures taken to ensure safe food.
  2. Forms of Contamination — covers different possible contaminations in food, foodborne illness outbreak response and food allergens.
  3. The Safe Food Handler — covers the duties of food handlers in terms of food safety.
  4. The Flow of Food: An introduction — covers food monitoring in terms of time and temperature.
  5. The Flow of Food: Purchasing, Receiving, and Storage — covers proper methodology throughout the food’s journey from supplier to kitchen.
  6. The Flow of Food: Preparation — covers food prepping correct methodology in terms of cooking, cooling, and reheating.
  7. The Flow of Food: Service — covers guidelines for service staff and holding food.
  8. Food Safety Management Systems — covers the methodologies for preventing foodborne illness.
  9. Safe Facilities and Pest Management — covers the standards and regulations required for different types of kitchen equipment, washing stations and pest control.
  10. Cleaning and Sanitizing — covers guidelines for dishwashing, cleaning and sanitizing the kitchen.

Each section assesses broad and thorough information, with some questioning basic, easy-to-miss details while others demand specific kitchen practices and knowledge. Let’s look at some of these questions:

ServSafe Practice Test Questions

 Sample Question #1

How many customers and workers need to have identical symptoms for a foodborne illness to be classified as an outbreak?
A. At least 1
B. At least 10
C. At least 2
D. At least 20
Correct Answer
Incorrect Answer

Among other criteria, a foodborne illness will be classified as an outbreak when two or more people will have the same symptoms after eating the same food. The other parameters are for an investigation to be conducted by the state and local regulatory authorities and for the outbreak to be confirmed with a laboratory analysis.
The correct answer is C.


 Sample Question #2

When must a food handler suffering from fever and sore throat be excluded from kitchen operation?
A. Fever is beyond 100°F (38°C)
B. The sore throat remains after 5 days
C. When most of the customers are of high-risk population
D. Until notifying the regulatory authorities
Correct Answer
Incorrect Answer

When dealing with health problems and illness, the staff must alert management before working with food. Food handlers with sore throat and fever must be restricted from working with exposed food and equipment, and excluded when serving high risk population.
The correct answer is C.


 Sample Question #3

Cold Food may deliberately be held outside of the temperature control environment for ____ hours if it remains beneath 70°F (21°C).
A. 8
B. 6
C. 3
D. 1
Correct Answer
Incorrect Answer

Among other parameters, cold food can be held outside of temperature control environments for up to 6 hours if it was held below 41°F before removing it from the refrigeration.
The correct answer is B.


 Sample Question #4

Which is a safe technique to thaw food?
A. Running water above 125°F (52°C)
B. Resting at room temperature
C. Immersed in standing water at 70°F (21°C)
D. It should be a step in the cooking process 
Correct Answer
Incorrect Answer

The correct answer is to thaw food during the cooking process. If using running water, the temperature must be 70°F or lower. Also, food needing thawing should not be placed at room temperature or in standing water.
The correct answer is D.


 Sample Question #5

Sinks meant for handwashing must provide which type of water?
A. Cold water only
B. Potable water only
C. Hot water only
D. Options A and C 
Correct Answer
Incorrect Answer

Handwashing stations are required to have cold and hot running water, soap, sanitary method for hand drying, garbage disposal container and signage for handwashing requirements.
The correct answer is D.



We rely on customer feedback to ensure our PrepPacks stay accurate and suited to match test-taker needs. Do you have questions regarding which PrepPack is best for you? Can't find the PrepPack you're looking for? Let us help! Reach out at


Tips and Strategies for the ServSafe 
Manager Test

  1. Always eliminate answer choices that are certainly wrong. These will usually be the options describing extreme behaviors, such as quickly prepping and selling all expired items.
  2. While some questions require in-depth knowledge of kitchen work, others can be answered based on common knowledge. Start with solving commonsense questions and save precious time for the more challenging ones.
  3. This test revolves around a large database of kitchen practices, information and facts, which may be difficult to remember. Find a good ServSafe test prep and solve as many practice tests as you can before taking the test, thus keeping the knowledge fresh in your memory.

The ServSafe Manager Test Scores

Passing the ServSafe test demands scoring higher than 70% — answering correctly at least 56 out of the 80 questions, with the rest used for research purposes. Once submitting the exam, you will receive a fail/pass notification and the option to see the results on your ServSafe user under SCORES.


Retaking the Test

You will need to purchase a new exam access code each time a retest is needed. The ServSafe test can be taken only twice within 30 days, and failing again will mean waiting 60 days from your recent attempt. No more than 4 attempts are allowed within a 12-month period. Please note that retesting requires certified supervision as well.

Certification Expiration Period

In most states, the certification is recognized by the National Restaurant Association for a 5-year period, but we recommend that you check the recognition period of your state and county.


ServSafe Certifications Across Different States

ServSafe Safety Manager regulatory Map

source: ServSafe

The ServSafe certification is recognized in most jurisdictions where a Food Protection Manager Certification is required. However, some states and counties may require specific training or licenses in addition to the ServSafe certification. These can be found in the ServSafe’s regulatory requirements map or by contacting the local health department for clarifications.

The Difference Between Manager and Food Handler Certifications

ServSafe Manager Certification is for managers and staff members in charge who must have adequate food safety knowledge under required food protection standards. Food handler Certification ensures basic food safety knowledge for individuals in food handling positions. In addition to these two certifications, you may also find the ServSafe Alcohol and ServSafe Allergens training programs.


Besides food safety, different food franchises in the US demand applicants to go through aptitude evaluations. If you are planning to apply to a restaurant franchise or a concept eatery, be sure to prepare for potential assessments in your employment journey.


ServSafe Manager Test FAQ

How Many Questions are on the ServSafe Manager Test?

There are 90 questions, 10 of which are for research purposes only and aren't considered when calculating your score.

Is the ServSafe Manager Test Hard?

While the test can be a challenge, properly practicing and familiarizing yourself with the different sections can make a major difference. Preparing for the test seriously and not counting on common sense can make all the difference. 



We rely on customer feedback to ensure our PrepPacks stay accurate and suited to match test-taker needs. Do you have questions regarding which PrepPack is best for you? Can't find the PrepPack you're looking for? Let us help! Reach out at 


ServSafe and other trademarks are the property of their respective trademark holders. None of the trademark holders are affiliated with JobTestPrep or this website.
Not what you were looking for?