Facts verified Oct 20, 2026 against National Restaurant Association. Dates that have passed are removed automatically.
| Item | Detail | Official source |
|---|---|---|
| Number of questions (Food Handler) | 40 questions | National Restaurant Association |
| Number of questions (Manager exam) | 90 questions (80 scored) | National Restaurant Association |
| Time limit (Food Handler) | No time limit (about 90 minutes on average) | National Restaurant Association |
| Time limit (Manager exam) | 2 hours | National Restaurant Association |
| Passing score (Food Handler) | 75% | National Restaurant Association |
| Retake policy (Food Handler) | 3 attempts | National Restaurant Association |
| Retake policy (Manager exam) | 2 attempts in 30 days; 60-day wait after 3+ attempts; max 4 in 12 months | National Restaurant Association |
| Validity (Food Handler) | 3 years | National Restaurant Association |
| Delivery (Food Handler) | Online, non-proctored (some states require a proctor) | National Restaurant Association |
| Delivery (Manager exam) | Online or classroom, with a physically present proctor for classroom exams | National Restaurant Association |
| Eligibility (Manager exam) | No prerequisite listed; check state and local requirements | National Restaurant Association |
| Registration deadline (Manager exam (online proctor)) | Schedule more than 72 h ahead for no extra fee; $8 for 24–72 h; $12 for under 24 h | National Restaurant Association |
| Testing window (Food Handler) | Start within 12 months; course expires 60 days after start | National Restaurant Association |
Facts verified Oct 20, 2026 against National Restaurant Association. Dates that have passed are removed automatically. Practice with the free ServSafe practice test on PracticeTestGeeks (49 questions with answer explanations).
Interactive ServSafe resources on PracticeTestGeeks, free to start:
ServSafe classes run approximately 6 hours, including the written exam (results will be given 10 days after). Classes are designed for those that are certifying for the first time or renewing your certification and will meet all regulatory requirements. Laptops are available in class on a first-come, first-serve basis. Training materials incorporate the newest information from the most recent FDA Food Code. Moreover, all class instruction only makes use of the current ServSafe Manager Coursebook, updated to the 9th edition. For immediate certification, an online examination is also available at the class for an additional charge.
ServSafe classes vary depending on the teacher or organization providing the class. Typically, classes cost between $125 to $250. Another option is to take Servsafe classes online, which costs:
You may visit www.servsafe.com for more information about ServSafe classes, courses, and certification exams.
There are a lot of ServSafe class offerings in every state. However, if you want to find the closest to your house you may also try searching for ServSafe classes near me, safe serve classes near me, food service classes near me, food sanitation classes near me, servsafe certification classes near me, safe serve classes online or refer to the list of some of the active ServSafe food safety classes:
City | Class Locations | Schedule (Class Time: 9:00am - 5:00pm) |
Asheville, NC | Comfort Suites Outlet Center Mall 890 Brevard Rd. Asheville, NC 28806 |
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Cary, NC | Comfort Suites Regency Park 350 Asheville Ave. Cary, NC 27518 |
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Charlotte, NC | Holiday Inn Charlotte Airport 2707 Little Rock Road Charlotte, NC 28214 |
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Concord / Kannapolis, NC | Hampton Inn & Suites Concord Charlotte 9850 Weddington Road Extension Concord, NC 28027 |
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Durham, NC | Location to be determined |
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Greensboro, NC | Holiday Inn Greensboro Airport 6426 Burnt Poplar Rd. Greensboro, NC 27409 |
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ServSafe classes in Raleigh, NC | Double Tree by Hilton Crabtree Valley Mall 4100 Glenwood Ave. Raleigh, NC 27612 |
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Selma, NC | Sysco 1032 Baugh Rd. Selma, NC 27576 |
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South Port, NC | Hampton Inn & Suites by Hilton 4820 Port Loop Rd SE Southport, NC 28461 |
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Wilmington, NC | Homewood Suites by Hilton 6732 Swan Mill Road Wilmington, NC 27612 |
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ServSafe classes in Winston-Salem, NC | Comfort Suites Hanes Mall 200 Capitol Lodging Winston-Salem, NC 27103 Ontario servers, bartenders, and event staff can prepare for Smart Serve certification with our free Smart Serve Ontario alcohol server certification practice test — covering responsible alcohol service, intervention techniques, and AGCO regulations. Our free F04 food handler practice test covers National Registry of Food Safety Professionals competency areas — including personal hygiene, cross-contamination, temperature control, and foodborne illness prevention. Many readers pair this guide with the servsafe practice test 90 questions to check their readiness before exam day. |
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City | Class Locations | Schedule (Class Time: 8:00 am to 2:00 pm) |
Portland, ME | Clarion Airport Hotel 1230 Congress St Portland, ME 04102 |
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Augusta, ME | Hampton Inn & Suites 388 Western Ave Augusta, ME 04330 |
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Wells, ME | Village by the Sea 1373 Post Rd Wells, ME 04090 |
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Bangor, ME | Comfort Inn 10 Bangor Mall Blvd Bangor, ME 04401 |
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City | Class Locations | Schedule |
Indianapolis, IN | Ivy Tech Community College 2820 N Meridian St Culinary + Conference Center Room 208 Indianapolis, Indiana 46208 |
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Evansville, IN | Ivy Tech Community College 3501 N First Avenue Evansville, Indiana 47710 |
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Lafayette, IN | vy Tech Community College 3101 South Creasy Lane Ivy Hall Room 2260 Lafayette, Indiana 47905 |
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Warsaw, IN | Ivy Tech Community College 2545 Silveus Crossing Room 276 Warsaw, Indiana 46682 |
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Marion, IN | Ivy Tech Community College 261 Commerce Drive 164/165 Marion, Indiana 46953 |
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Sellersburg, IN | Ivy Tech Community College 8204 Highway 311 Ogle Hall Room 115 Sellersburg, Indiana 47172 |
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By attending ServSafe classes, you learn about food safety practices, foodborne illnesses and their prevention, and techniques in dealing with risky situations of food allergic reactions and alcohol intoxication.
Prepare for the ServSafe - ServSafe Food Safety exam with our free practice test modules. Each quiz covers key topics to help you pass on your first try.
The passing score for the ServSafe Manager exam is 70% or higher, which is obtained by answering at least 56 of the 80 scored questions correctly. The exam has 90 total questions, but 10 of those are unscored pilot questions that do not count toward your score. In order to pass, make sure you review and prepare well before the exam.
ServSafe® classes are offered all year in a variety of locations. These classes result in a five-year certification certificate. Contact the Penn State Extension Office or ServSafe®.
In case you failed the ServSafe exam, you can retake the exam twice within 30. However, if you still didn’t pass the second attempt, you will have to wait at least 60 days from your recent attempt before retaking the exam again.
Yes, you can take the safe serve class online and exam; however, the exam must be administered by a recognized proctor/instructor (not the course). Contact the CRA for a list of proctors in your area once you've completed the online course.
Try these questions from our free ServSafe practice tests. The correct answer and an explanation follow each question.
The most crucial step a cook can take to prevent food-borne illness is:
Answer: B. Washing their hands often
Frequent and thorough handwashing is the single most critical action a cook can take to prevent foodborne illnesses. Hands are the primary vehicle for transferring pathogens from various sources to food. While gloves, hairnets, and clean uniforms are important, consistent and correct handwashing provides the most significant barrier against contamination.
The second step of properly washing a food contact surface is:
Answer: B. Rinse
The five steps for properly washing a food contact surface are: 1) Scrape/Pre-rinse, 2) Wash, 3) Rinse, 4) Sanitize, and 5) Air-dry. After washing with detergent to remove food particles, the next step is to rinse the surface thoroughly to remove all soap residue before sanitizing.
Rotating your stock should be done.
Answer: B. FIRST- IN, FIRST-OUT (FIFO)
FIRST-IN, FIRST-OUT (FIFO) is an essential inventory management principle in food service. It ensures that the oldest food items are used before newer ones, preventing spoilage, waste, and the risk of serving expired or unsafe food. This practice is crucial for maintaining food quality and safety by ensuring proper stock rotation.
To determine if your chemical sanitizing buckets in the kitchen are of the correct potency, you should:
Answer: B. Use chemical test strips
To ensure that chemical sanitizing solutions are effective in killing pathogens, it is crucial to regularly check their concentration. Chemical test strips are specifically designed to accurately measure the potency of sanitizers like chlorine, quaternary ammonium, or iodine. Using these strips helps confirm that the solution is at the correct parts per million (ppm) to be effective without being too weak or excessively strong.