15 ServSafe Exam Topics You Should Know: Updated Study Tips for 2025
If you're preparing for your ServSafe Food Manager Certification exam, staying up-to-date with the latest topics is crucial. The ServSafe exam is designed to test your understanding of key food safety concepts—and it's always evolving. At Savor Training Co., we help hundreds of restaurant professionals pass the exam and improve kitchen safety.
Here are 15 real-world food safety topics that have recently appeared on the ServSafe exam, plus a quick explanation of what you need to know to pass with confidence.
1. Personal Protective Equipment (PPE) for Bodily Fluid Cleanup
When cleaning up vomit or other bodily fluids, food handlers must wear appropriate PPE such as gloves, face masks, and aprons. This reduces the risk of contamination and protects employees.
2. Time as a Public Health Control
Hot and cold foods can be held without temperature control under certain conditions:
Hot food: Up to 4 hours
Cold food: Up to 6 hours, but it must never exceed 70°F
This rule is often used during catered events and buffets.
3. Bread Basket and Linen Policy
Once a guest leaves the table, leftover bread must be discarded, and new linens must be used for any fresh servings. Reusing linens is a health code violation.
4. Proper Mop Storage
Mops must be stored hanging to air dry. Leaving them in buckets promotes bacterial growth and foul odors.
5. Cross-Connection Hazards
A cross-connection occurs when non-drinkable water meets clean, drinkable water. Devices like backflow preventersare used to protect your water supply.
6. Regular Food Safety Training
The FDA and ServSafe both emphasize the need for scheduled training to reinforce safe food handling practices among staff. Ongoing training helps reduce violations and increase health scores.
7. Retail Food Labels
All packaged retail items must have a label listing ingredients in descending order by weight. This helps protect customers with allergies and ensures compliance with FDA rules.
8. Fever Is Not a Food Allergy Symptom
Food allergies typically present symptoms like hives, swelling, or difficulty breathing. Fever is not a common indicatorof an allergic reaction.
9. Ciguatera Toxin and Barracuda
Barracuda is one of the fish species associated with Ciguatera toxin, a naturally occurring toxin found in certain tropical reef fish. This toxin cannot be destroyed by cooking or freezing.
10. Coving Requirements
Coving is the curved, sealed edge between the wall and floor in commercial kitchens. It prevents dirt and debris from accumulating and supports easier cleaning.
11. Sanitizer Contact Time
When using sanitizers like iodine, quats, or chlorine, allow at least 30 seconds of contact time for effective disinfection.
12. Heat Sanitizing in a 3-Compartment Sink
If you're using heat to sanitize, the final rinse in a 3-compartment sink must reach at least 180°F.
13. Stationary Equipment Requirements
Equipment that is not easily movable (like large mixers or slicers) must be:
Mounted on legs at least 4 inches tall, or
Sealed to the tabletop for easier cleaning and sanitation.
14. FDA’s Role in Food Safety
The Food and Drug Administration (FDA) publishes the Model Food Code, a set of guidelines used by health departments across the U.S. to create local food safety laws.
15. Food Defense Programs
Unlike food safety (which focuses on preventing unintentional contamination), food defense programs are designed to prevent intentional contamination. These plans help secure the food supply chain from tampering or attacks.
Final Thoughts
Passing the ServSafe exam is about more than memorizing facts—it's about understanding the “why” behind food safety practices. At Savor Training Co., we specialize in ServSafe training, health inspection consulting, and mock inspections to help restaurant teams stay ahead.
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