The Gold Standard in Food Safety Leadership

Demonstrate your commitment to food safety and lead your team with confidence. The ServSafe® Food Protection Manager Certification is the industry’s leading credential, recognized by more federal, state, and local jurisdictions than any other food safety certification. Accredited by the American National Standards Institute (ANSI)-Conference for Food Protection (CFP), this exam verifies that a manager or “Person-in-Charge” has the critical knowledge required to protect the public from foodborne illness.

📋 Exam At-a-Glance

Feature	Details
Format	90 Multiple Choice Questions (80 graded, 10 pilot questions for research)
Time Limit	2 Hours
Passing Score	70% (Must answer approx. 56 out of 80 graded questions correctly)
Prerequisites	No specific course required (though training is highly recommended), but a Proctor is required for the exam.
Validity	5 Years
Language	Available in English, Spanish, Chinese, Korean, Japanese, and Canadian French

🎯 Who Should Take This Exam?

This certification is designed for individuals in leadership roles within the foodservice industry who are responsible for the safety of the food served to the public.

Food Service Managers & Assistant Managers
Executive Chefs & Sous Chefs
Restaurant Owners & Operators
Catering Managers
Dietary Managers in Healthcare/Senior Living

Note: Most health departments require at least one Certified Food Protection Manager (CFPM) to be present during operations.

🧠 What You Will Learn & Be Tested On

The exam measures your ability to recognize and prevent food safety hazards. The content is divided into several key domains:

1. Foodborne Microorganisms & Allergens

Understanding the “Big 6” pathogens (like Salmonella and E. coli) and the “Big 9” food allergens. You will need to know how they spread, their symptoms, and prevention methods.

2. Personal Hygiene

Setting standards for handwashing, glove use, personal cleanliness, and knowing when to restrict or exclude sick employees from the operation.

3. Purchasing, Receiving, and Storage

How to identify approved suppliers, inspect deliveries for quality and safety, and store food at correct temperatures to prevent spoilage and cross-contamination.

4. Preparation, Cooking, and Serving

Mastering the Temperature Danger Zone and specific internal cooking temperatures for different proteins (e.g., poultry vs. seafood).

5. Facilities, Cleaning, and Sanitizing

Proper protocols for cleaning surfaces, sanitizing equipment, managing pest control, and handling waste.

6. HACCP & Food Safety Management Systems

Implementing a Hazard Analysis Critical Control Point (HACCP) plan to proactively control risks throughout the flow of food.

💻 How to Take the Exam

ServSafe offers flexible options to fit your schedule, but all exams must be proctored to ensure integrity.

Online Proctoring (ProctorU): Take the exam from home or your office using a computer with a webcam. You will be monitored by a live proctor remotely.
In-Person Class & Exam: Join a local instructor-led session which typically includes a review class followed by the written or online exam.
Testing Centers: Schedule an appointment at a Pearson VUE testing center.

🏆 Why Earn Your Certification?

Compliance: Meet regulatory requirements for your state or local health department.
Risk Reduction: significantly lower the risk of a foodborne illness outbreak, which can damage your reputation and result in lawsuits.
Career Advancement: Validate your expertise and professionalism, making you a more valuable asset to employers.

🔄 Retesting Policy

If you do not pass on your first attempt, you can retest immediately. However, if you fail a second time, you must wait 60 days before your next attempt. You may take the exam a total of 4 times within a 12-month period.

HRBUniversal 2026 Pricing

In-Person Instructor-Led Course & Exam

Under 5 days before the Course & Exam Ticket – $199
14 – 5 Days Before the Course & Exam Ticket – $179
15 More Days Before the Course & Exam Ticket – $159
Exam Only – $129