ServSafe Scoring Guide
How scores are calculated, what they mean, and how to reach your goal score.
Scoring Overview
You need 75% on the 80 scored questions (60 correct). Results are typically available immediately after online exams. A passing score earns the ServSafe Manager Certificate valid for 5 years.
Score Scale
| Section | Duration | Max Score |
|---|---|---|
| ServSafe Manager | 90 min | 100 |
Section Breakdown
foodborne illness
Foodborne illness causes, prevention, and FAT TOM conditions.
Bacteria, viruses, parasitesFAT TOM (Food, Acidity, Time, Temperature, Oxygen, Moisture)Most common pathogens: Salmonella, Norovirus, E. coli, Listeria
food safety
Temperature control, receiving, storage, cooking, and cooling.
Temperature danger zone (41°F–135°F)Cooking temperatures by proteinCooling requirements (135→70°F in 2h, 70→41°F in 4h)FIFO
haccp
HACCP (Hazard Analysis Critical Control Points) system.
7 HACCP principlesCritical control pointsCritical limitsMonitoring and corrective action
Key Facts
- Questions
- 90 (80 scored + 10 unscored)
- Duration
- 2 hours
- Passing score
- 75% (60 of 80 scored)
- Cost
- ~$15–$36 (exam only)
- Valid
- 5 years
- Offered
- Proctored or online proctored
Study Tips
- 1.Focus on the Big 6 pathogens that require reporting: Hepatitis A, Norovirus, Shigella, Salmonella Typhi, STEC, Nontyphoidal Salmonella.
- 2.Memorize cooking temperatures: Poultry 165°F, Ground beef/seafood/pork 155°F, Steaks 145°F, Vegetables 135°F.
- 3.The cooling rule: 135→70°F within 2 hours; 70→41°F within 4 more hours.
- 4.Use the official ServSafe Manager Book (7th edition) — the exam pulls directly from it.
- 5.Do all chapter review questions plus the full practice exam in the book.