ServSafe Manager

In multiple-choice format, in either a print version or an online version. Both are accredited by the ANSI National Accreditation Board (ANAB) under Conference for Food Protection standards and are nationally accepted. You can also mix formats between your course and your exam, for example taking class instruction and then testing online.

No. Registered ServSafe proctors are not authorized to administer exams remotely through web applications such as video chat tools, and they must be physically present during the whole exam administration. Exams taken that way are not valid. Proctor U is the only approved web-based exam provider, so purchase a Proctor U voucher if you need web-based testing.

No. The certification must be provided to you under the supervision of a registered ServSafe Proctor. If you are a registered proctor, ordering and proctoring your own exam is treated as a security violation and an inherent conflict of interest, so arrange another registered proctor to administer your exam.

The print exam is available in English, Spanish, Chinese, Korean, Japanese and Canadian French. The online exam is available in English and Spanish. Textbooks come in English, Spanish, Chinese and Korean, while the online course is offered in English and Spanish. English is the broadest option if you are undecided about language.

You can cancel up to 24 hours before your scheduled appointment. Cancelling later than that, or missing your appointment, may mean forfeiting your exam fees. After cancelling you can reschedule, provided you take the exam within one year from the date of purchase.

No. All purchases of online products, including online courses, online exams and Pearson Vue Test Center products, are final, nonrefundable and nonreturnable. Also watch the clocks: online courses expire one year from purchase and 90 days from launch, and the Pearson Vue Test Center option expires one year from purchase.

ServSafe is administered by the National Restaurant Association and accredited by the American National Standards Institute and the Conference for Food Protection. In practice that means the exam is built to nationally recognized food safety standards and is accepted across jurisdictions, though you should still confirm your own state and local requirements before registering.

Those specifics are not published on the pages summarized here, so we will not guess at a count, time limit or passing score. Check the official ServSafe Manager pages or ask your instructor or proctor for the current exam blueprint and passing standard before your test date.

No official difficulty rating is published. Practically, start with food safety management systems so the rest has a framework, then work through microorganisms and allergens, personal hygiene, purchasing and storage, preparation and cooking, and finally cleaning and facility maintenance. Finish with practice questions and review every miss against its underlying principle.

Examinees are encouraged to verify through independent sources that an individual is affiliated with a legitimate business before registering or paying. People on unofficial lists are not authorized to sell, advertise or teach ServSafe courses or to administer its exams. In most cases the instructor and proctor are the same person wearing two hats.