How many questions are on the ServSafe Manager exam, and what score do you need?

ServSafe Manager at a glance

You won’t know which 10 questions are the pilot ones, so treat every question as if it counts.

70% or 75%?

You’ll still see 75% quoted in a lot of places, including some older ServSafe documents. ServSafe’s current FAQ and its online proctoring FAQ both say 70%, as of October 2026.

Some states or cities can set their own pass mark for food manager certification. If your local health department publishes one, that’s the number that matters for you.

Other accredited exams

ServSafe is the best known, but it isn’t the only exam that counts. The ANAB directory lists every food protection manager program accredited under the Conference for Food Protection standard.

The National Registry (NRFSP) exam has 80 questions. It’s scored on a scale, and you need a scaled score of 75 or higher. NRFSP points out that this isn’t a percentage.

Always Food Safe says its exam usually takes up to two hours, but it doesn’t publish the number of questions or pass mark on its site.

What the questions are about

The questions test the rules in the FDA Food Code, set in real kitchen situations. Expect a lot on temperatures: cooking, hot and cold holding, cooling and reheating. You’ll also get questions on cross-contamination, handwashing and sick workers, cleaning and sanitizing, allergens and HACCP, among other areas.

Most questions describe a situation and ask what a manager should do. Knowing the numbers helps, but you also need to know why they matter.