ServSafe vs NRFSP vs Prometric Food Manager Certification
Prometric ended its food manager exam on 1 April 2022. ServSafe passes at 56 of 80 (70%); NRFSP at a scaled 75 that its handbook says is not a percentage.
servsafe-manager
Active Managerial Control: What It Means in Real Kitchens
On the ServSafe Manager exam, active managerial control lives inside the Management of Food Safety Practices content area, worth 8 of 80 scored questions. This guide covers what inspectors look for, how monitoring differs from verification, and the five risk factors every system has to control.
HACCP Basics for Beginners in Food Service
HACCP runs on seven principles, from hazard analysis through record keeping, and on the ServSafe Manager exam it sits in Management of Food Safety Practices, worth 8 of 80 scored questions. This guide traces one grilled chicken lunch through every principle.
Pest Prevention Basics for Restaurants and Food Trucks
Pests need four things: food, water, shelter and a way in. Take those away and the problem shrinks, which is why Facilities and Equipment alone carries 12 of the 80 scored ServSafe Manager questions.
Receiving Food Deliveries Safely: What to Check, When to Reject, What to Record
Receiving decisions sit inside the content area worth 13 of the 80 scored ServSafe Manager questions, and the rule is to inspect before you sign. This guide covers the dock check in order, the three possible outcomes, and what the receiving record has to say.
FIFO Food Storage Guide for Restaurants
FIFO sits inside the Safe Receipt, Storage, Transportation and Disposal content area, worth 13 of the 80 scored ServSafe Manager questions. This guide shows how labels, date marks, shelf order and rotation work together in a walk-in, dry storage and line coolers.
Approved Suppliers and Source Control: How the ServSafe Manager Exam Tests Them
Source control is tested inside the Safe Receipt, Storage, Transportation and Disposal of Food area, worth 13 of the 80 scored Manager questions. A delivery with the right temperature and a missing shellstock tag still gets rejected.
Glove Use Rules in Food Service: When Gloves Help and When They Hurt
Gloves keep bare hands off ready-to-eat food only while the pair itself is clean, and the Manager exam tests that inside Hygiene and Health, 12 of the 80 scored questions. Change on task, then wash before the next pair.
Dishwasher Sanitizing vs Manual Sanitizing: Which Method Meets Code?
Both a commercial dishmachine and a three-compartment sink meet code, and inspectors pass the one with a reading, a test strip or a log behind it. Cleanliness and Sanitation and Facilities and Equipment carry 12 scored ServSafe Manager questions each.
How to Prevent Cross-Contamination in a Commercial Kitchen
Cross-contamination in a commercial kitchen travels five routes: hands, surfaces, utensils, storage order and prep flow. This guide gives the control for each route, the cold-storage shelf order with poultry on the bottom, and the five-step clean-and-sanitize sequence.