ServSafe Manager Study Guide

Section 1 Maintain person-in-charge coverage and accountability Preview

Preview: 1. Management of Food Safety Practices

Preview includes

4 of 5 lesson topics
1 overview segment
3 core concepts
2 exam tips

Lesson Topics

Person-in-Charge (PIC) Definition
PIC Presence Requirements
Delegation of Responsibility
Exception to PIC Coverage

Overview

Maintaining person-in-charge coverage is required for food safety. The PIC is accountable for ensuring employees follow food-safety controls during their shift.

Core Concepts

PIC Presence: The PIC’s physical presence is the primary mechanism for ensuring food safety controls are consistently applied.
Delegation Limitations: Delegating tasks does not absolve the PIC of responsibility for monitoring and verifying their effectiveness.
Exception Restrictions: An operation cannot establish its own exception to PIC coverage solely based on reduced business volume.

Exam Tips

Focus on the core requirement: The PIC *must* be present unless an approved exception exists.
Don’t be swayed by business volume: A slow day does not justify a lapse in food safety oversight.

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Section 2 Enforce employee illness reporting Pro

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Section 3 Purchase food from approved sources Pro

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Section 4 Prevent cross-contamination during preparation Pro

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Section 5 Hold hot and cold TCS food at safe temperatures Pro

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Section 6 Distinguish cleaning from sanitizing Pro

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Section 7 Select foodservice equipment that is safe and cleanable Pro

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Section 8 Demonstrate food-safety knowledge and certification Pro

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Section 9 Exclude employees with vomiting or diarrhea Pro

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Section 10 Receive refrigerated and hot TCS food safely Pro

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Section 11 Wash produce without contaminating it Pro

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Section 12 Use time as a public health control Pro

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Section 13 Use the correct manual warewashing sequence Pro

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Section 14 Install equipment for cleaning and access Pro

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Section 15 Apply active managerial control through a food safety management system Pro

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Section 16 Manage jaundice and diagnosed foodborne illness Pro

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Section 17 Apply specific receiving exceptions for eggs and milk Pro

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Section 18 Thaw TCS food safely Pro

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Section 19 Protect food on display and self-service lines Pro

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Section 20 Set up and operate a three-compartment sink Pro

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Section 21 Supply and protect handwashing sinks Pro

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Section 22 Apply the seven HACCP principles in sequence Pro

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Section 23 Handle sore throat with fever Pro

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Section 24 Inspect packaging and reject compromised food Pro

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Section 25 Cook poultry and stuffed food safely Pro

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Section 26 Handle serving utensils and tableware safely Pro

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Section 27 Control chemical sanitizer effectiveness Pro

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Section 28 Protect the potable water supply Pro

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Section 29 Determine when a variance and HACCP plan are required Pro

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Section 30 Cover and restrict infected wounds Pro

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Section 31 Maintain shellfish identification and traceability Pro

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Section 32 Cook comminuted meat and pooled eggs safely Pro

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Section 33 Re-serve food only when the Code allows Pro

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Section 34 Use hot-water sanitizing correctly Pro

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Section 35 Prevent backflow and cross-connections Pro

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Section 36 Respond to inspection findings and priority violations Pro

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Section 37 Wash hands using the required method Pro

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Section 38 Store food to prevent environmental contamination Pro

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Section 39 Cook fish, intact meat, and eggs for immediate service Pro

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Section 40 Refill consumer-owned returnable containers safely Pro

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Section 41 Clean food-contact surfaces at required intervals Pro

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Section 42 Respond to sewage backup or water interruption Pro

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Section 43 Respond to a suspected foodborne-illness outbreak Pro

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Section 44 Recognize when handwashing is required Pro

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Section 45 Arrange refrigerated food to prevent cross-contamination Pro

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Section 46 Cook roasts using an approved schedule Pro

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Section 47 Provide consumer advisories and allergen information Pro

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Section 48 Operate a mechanical dishmachine correctly Pro

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Section 49 Maintain plumbing and waste systems Pro

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Section 50 Protect the operation against deliberate contamination Pro

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Section 51 Prevent bare-hand contact with ready-to-eat food Pro

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Section 52 Date mark refrigerated ready-to-eat TCS food Pro

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Section 53 Cook food in a microwave safely Pro

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Section 54 Protect preset tableware and off-site service Pro

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Section 55 Store and use wiping cloths safely Pro

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Section 56 Provide safe lighting and ventilation Pro

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Section 57 Use single-use gloves correctly Pro

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Section 58 Label stored and packaged food accurately Pro

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Section 59 Cool cooked TCS food within both limits Pro

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Section 60 Clean stationary equipment safely Pro

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Section 61 Maintain floors, walls, ceilings, and toilet rooms Pro

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Section 62 Control fingernails, jewelry, and hand antiseptics Pro

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Section 63 Rotate stock and manage recalls Pro

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Section 64 Choose an effective cooling method Pro

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Section 65 Clean nonfood-contact surfaces and premises Pro

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Section 66 Prevent and control pests Pro

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Section 67 Control eating, drinking, and tobacco use Pro

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Section 68 Transport food for off-site service safely Pro

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Section 69 Reheat food for hot holding Pro

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Section 70 Respond to vomiting or diarrheal events Pro

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Section 71 Use and calibrate food thermometers correctly Pro

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Section 72 Maintain clean attire and effective hair restraints Pro

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Section 73 Dispose of unsafe food and refuse correctly Pro

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Section 74 Use noncontinuous cooking safely Pro

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Section 75 Store cleaning tools and chemicals after use Pro

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Section 76 Store refuse and maintenance equipment safely Pro

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Section 77 Reinstate excluded or restricted employees correctly Pro

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Section 78 Prevent allergen cross-contact during preparation Pro

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Section 79 Protect highly susceptible populations Pro

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Section 80 Use ice and food additives safely Pro

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ServSafe Manager Study Guide

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Lesson Topics

Overview

Core Concepts

Exam Tips