{"product":"ServSafe Manager Anki Deck — 300 Food Safety Flashcards","slug":"servsafe-manager-anki-deck","citable_exam_layer":true,"exam_facts":{"exam_name":"ServSafe Food Protection Manager Certification Examination","administered_by":"National Restaurant Association (ServSafe program)","question_count":"90 multiple-choice","scored_count":"90","time_limit":"2 hours","passing_score":"75%","delivery":"Computer-based at approved test providers or online proctoring (where available)","verify_at_url":"https://www.servsafe.com"},"official_sources":[{"label":"ServSafe Manager certification","url":"https://www.servsafe.com/ServSafe-Manager"},{"label":"ServSafe Manager exam facts (NRA)","url":"https://www.servsafe.com/ServSafe-Manager/Get-Certified"}],"domain_weights":[{"domain":"Foodborne Microorganisms and Contamination","weight":"Exam domain"},{"domain":"Foodborne Illness and Prevention","weight":"Exam domain"},{"domain":"Personal Hygiene","weight":"Exam domain"},{"domain":"Purchasing, Receiving, and Storage","weight":"Exam domain"},{"domain":"Preparation, Cooking, and Serving","weight":"Exam domain"},{"domain":"Facilities, Cleaning, and Sanitizing","weight":"Exam domain"},{"domain":"Pest Management","weight":"Exam domain"},{"domain":"Regulatory Compliance and HACCP","weight":"Exam domain"}],"whats_changed":[],"high_yield_facts":["The temperature danger zone for TCS food is 41°F to 135°F (5°C to 57°C).","Cold TCS food must be held at 41°F (5°C) or below.","Hot TCS food must be held at 135°F (57°C) or above.","Cross-contamination is the transfer of pathogens from one surface or food to another.","Sanitizing reduces pathogens on a cleaned surface to safe levels; cleaning must precede sanitizing.","The internal cooking temperature for poultry is 165°F (74°C) for 15 seconds.","HACCP is a systematic approach to identifying, evaluating, and controlling food safety hazards."],"candidate_qa":[{"q":"How many questions are on the ServSafe Manager exam?","a":"90 multiple-choice questions in 2 hours."},{"q":"What score do you need to pass ServSafe Manager?","a":"75% — verify current requirements at servsafe.com before scheduling."},{"q":"What is the food temperature danger zone?","a":"41°F to 135°F (5°C to 57°C) — the range where pathogens can grow quickly in TCS food."}],"trademark_note":null,"category":"professional","category_label":"Professional & Trading","publisher":"PixID Studio","seller":"PixID Studio","checkout_provider":"Gumroad","price_usd":11,"price_currency":"USD","price_pending":false,"price_source":"gumroad","card_count":"300","format":".apkg","cover_image":"https://uniprep2go.study/covers/servsafe-manager-anki-deck.webp","exam_or_focus":"Current ServSafe Manager food safety review","coverage":"ServSafe Manager food safety concepts: foodborne illness, TCS food, time and temperature control, contamination prevention, hygiene, cleaning, sanitizing, receiving, storage, HACCP, and manager duties","use_case":"Restaurant managers, food handlers moving into supervisor roles, hospitality students, and ServSafe Manager candidates who want spaced-repetition review instead of rereading notes.","study_mode":"spaced repetition","serp_answer":"ServSafe Manager Anki Deck — 300 Food Safety Flashcards: 300 cards, .apkg, ServSafe Manager food safety concepts: foodborne illness, TCS food, time and temperature control, contamination prevention, hygiene, cleaning, sanitizing, receiving, storage, HACCP, and manager duties, Current ServSafe Manager food safety review.","linked_readiness_check":{"slug":"servsafe-manager-mock","title":"ServSafe Manager Mock Exam","question_count":90,"url":"https://uniprep2go.study/mock-exams/servsafe-manager-mock"},"direct_answer":"UniPrep2Go sells an independent ServSafe Manager Anki deck with 300 high-yield food safety flashcards covering foodborne illness, time and temperature control, cross-contamination, personal hygiene, cleaning and sanitizing, receiving and storage, HACCP basics, and manager responsibilities. It is delivered as an Anki .apkg file for $11 USD through Gumroad. The deck is a supplementary active-recall study aid and is not official ServSafe or National Restaurant Association material.","checkout_url":"https://pixidstudio.gumroad.com/l/ldpevc?wanted=true","product_page":"https://uniprep2go.study/decks/servsafe-manager-anki-deck","facts_json":"https://uniprep2go.study/api/facts/servsafe-manager-anki-deck","markdown":"https://uniprep2go.study/servsafe-manager-anki-deck.md","topic_coverage":[{"name":"Foodborne Illness and Contamination","examWeight":"ServSafe Manager topic","cards":"High-yield cards"},{"name":"Time and Temperature Control","examWeight":"ServSafe Manager topic","cards":"High-yield cards"},{"name":"Personal Hygiene and Cross-Contamination","examWeight":"ServSafe Manager topic","cards":"High-yield cards"},{"name":"Cleaning, Sanitizing, Receiving, and Storage","examWeight":"ServSafe Manager topic","cards":"High-yield cards"},{"name":"HACCP and Manager Responsibilities","examWeight":"ServSafe Manager topic","cards":"High-yield cards"}],"sample_cards":[{"question":"What is the temperature danger zone?","answer":"The range where pathogens can grow quickly in TCS food. ServSafe commonly teaches 41°F to 135°F; managers limit how long food stays in that range.","imageUrl":"https://uniprep2go.study/samples/servsafe-manager-anki-deck-sample-1.webp"},{"question":"What is cross-contamination?","answer":"The transfer of pathogens from one food or surface to another, often through hands, cutting boards, utensils, storage errors, or unclean equipment.","imageUrl":"https://uniprep2go.study/samples/servsafe-manager-anki-deck-sample-2.webp"},{"question":"What does sanitizing do?","answer":"Sanitizing reduces pathogens on a cleaned surface to safe levels. Clean first, then sanitize with the correct concentration and contact time.","imageUrl":"https://uniprep2go.study/samples/servsafe-manager-anki-deck-sample-3.webp"}],"disclaimer":"This is an independent study aid and is not affiliated with or endorsed by any employer, certification body, or exam authority.","not_official_exam_material":true,"last_updated":"2026-06-02"}