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How Much Is The ServSafe® Certification Class and Examination?

The cost for the four hour review class including the proctored examination and all study material is $156.00.

We will mail FREE of charge your food manager book within 24 hours of your completed registration. The proctored examination is conducted on computers for instant results and same day certification! Our facilitators have computers for you!

Once your registration is completed we will immediately mail your Food Manager Book, you will also receive your Food Manager eBook, 80 question diagnostic test with answer sheet & updated FDA Food Code electronically via email at no additional cost.

Why Do I Need ServSafe® Certification?

The ServSafe® program provides food safety training, exams and educational materials to food service managers.

Students can earn the ServSafe Food Protection Manager Certification®, accredited by the American National Standards Institute (ANSI)-Conference for Food Protection (CFP).



Is The ServSafe® Certification Testing Hard?

According to the National Restaurant Association, the ServSafe® test is a matter of common sense in food handling and preparation, along with some technical knowledge. The test is extensive, but with excellent preparation and practice testing, the certification is not difficult to achieve.

ServSafe® is a nationally accredited food safety certification for managers, employees and restaurant inspectors. Practice questions and answers are sent to you once you sign up for your class. Classes are recommended for those who are not yet certified.



Does The ServSafe Food Manager Certificate Expire?

Yes. A ServSafe Food Manager Certificate has to be renewed every five years. The expiration date is displayed on your certificate.


Where Does The ServSafe® Certification Testing Take Place?

We offer ServSafe® Food Manager Classes in Florida click on upcoming classes "Sign Up Now" 

All examinees with a current certificate will be able to download or print an e Certificate. To obtain their certificates, or request one to be sent, the students should log on to, go to My Exams, and they’ll see an option to download their certificates.

For Additional Information Reference The Questions and Answers Below.


Q. How do I get a certificate sent directly to me?

A. Go to, under the Students tab select “Certificates”, log in or create a profile, and you’ll see an option to order your certificate. There’s a $10 fee to have a certificate printed and sent to you via the USPS.

Q. What if I don’t have an email address?

A. When you register on our website, you’ll see an option to create a free email account.

Q. Why do I need to pay for a certificate?

A. There is no charge to print/reprint e Certificates from There is a $10 shipping and handling fee to have a certificate mailed to you.

Q. How often can I print or download my certificate?

A. You’ll have unlimited access to print and download your certificate until it expires.

Q. How can I share my certificate information with other people?

A. Go to, under the Students tab select “Certificates”, log in or create a profile and you’ll see an option to enter an email address and share your certificate information. A link to your certificate will be sent to the address you entered. The recipient will have three days to view your certificate. After that time you’ll need to repeat this process to send a new link.

Q. Can my manager verify that I have a certificate?

A. Yes. Along with e Certificates, we now have a Certificate Look Up tool available. By entering a name and the type of certificate, you can validate if someone is currently certified. This can be especially helpful for current or future employers and regulatory agencies.


What Will I Learn?


The ServSafe® program helps prepare you for the ServSafe Food Protection Manager Certification exam.


Training covers these concepts:

  • The Importance of Food Safety

  • Good Personal Hygiene

  • Time and Temperature Control

  • Preventing Cross-Contamination

  • Cleaning and Sanitizing

  • Safe Food Preparation

  • Receiving and Storing Food

  • Methods of Thawing, Cooking, Cooling and Reheating Food

  • HACCP (Hazard Analysis and Critical Control Points)

  • Food Safety Regulations

  • And more . . .

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