The ServSafe Food Protection Manager Certification is nationally recognized and accredited.  ServSafe is currently on the Florida CAPE Industry Certification and DOE Bonus Funding Lists.   Students passing ServSafe can also increase your school grade.

Click here for free activities and posters you may find useful.

Click here for food safety song parodies that teachers could use during their ServSafe lessons.  Hat tip to Meri-lin Piantanida at Keystone Heights High School.  Her students love the songs and like to sing along.

ServSafe can be ordered through the Florida Restaurant & Lodging Association Educational Foundation.  Click on the Price List below.  Use the order form to determine which products you need or contact Amy Parker at 866-288-8820 Ext. 250.  The FRLAEF accepts Purchase Orders and credit cards. 

PRICE LIST

In order for teachers to give their students the ServSafe exam, they can either become a ServSafe proctor or a dual role instructor.  If teachers decide to become a proctor, they just need to take a 10 question online tutorial regarding the ServSafe Exam Administration Handbook.  In order to become a ServSafe dual role instructor, teachers must take the ServSafe exam.  Either role will allow you to teach and test your students with the ServSafe exam. 

The Florida Restaurant & Lodging Association (FRLA) offers the ServSafe exam in most areas once a month.  Click here to find testing locations and times.  To alleviate costs of the review class and testing, a ServSafe proctor/dual role instructor may give the exam to any teacher that needs it.  The examinee would need to have a ServSafe scantron to take the exam. 

ServSafe Exams are provided free of charge (you may order any review materials you wish). While the exams are free, each examinee must have a scantron, which is not free.  The proctor/dual role instructor needs to log in at www.ServSafe.com and order ServSafe exams two weeks in advance to receive free Shipping & Handling.

The FRLAEF also recommend examinees study with ServSafe Essentials since it can be a difficult and tricky test.  Click here for the price list and ordering information for these items. 

Once teachers have passed the test and have received their ServSafe certificate they can register at www.servsafe.com to become a ServSafe proctor or dual role instructor with the National Restaurant Association Educational Foundation. 

Become a ServSafe Proctor. This will allow teachers to do everything they need to do to administer the exam to their students.  The teacher may also give a review class.  Once they have followed the step above and created an account at servsafe.com, they can go here to apply for proctor status.  The teacher will be asked to complete a ten question Proctor Tutorial and Quiz.  This is based on information from the ServSafe Exam Handbook which can be downloaded and printed.  If you need help with this tutorial, please let us know. 

Dual Role Instructor & Proctor status:  This will allow you to do everything the proctor can do, however, you have to agree to the NRAEF Instructor rules.  For example, each examinee has to have a copy of ServSafe Essentials ($46 each).  Once you have followed the step above and created an account at servsafe.com go here to apply for instructor/proctor status.  You will be asked to complete a 25 question Dual Role Tutorial.  This tutorial is based on information found in ServSafe Essentials and the Food Code.  (We have been advised by our Education & Training Department that this tutorial is very difficult and can take up to two hours to complete.  Make sure you review your ServSafe Essentials and the Food Code before you take it--you may use your book as well.)

There is also a new Food Code Supplement to the Fifth Edition ServSafe Essentials book.  Click here to download that information for free.  If you plan to teach your students ServSafe, this new information will be showing up on future tests.

Earlier this year, the National Restaurant Association Educational Foundation (NRAEF) revised their policy regarding time allowances requiring exam materials to be collected within two hours of the start of the exam. 

Based on customer feedback, the continued compliance with the Americans with Disabilities Act, and procedures for standardized exam administration in alignment with the Standards for Educational & Psychological Testing, the NRAEF has amended the time allowance policy to three hours.  Exam materials must now be collected no later than three hours from the start of the exam. Additional time may only be extended if an approved exam accommodation has been granted through the Exam Accommodation Request process.

Updates to the Exam Administration Handbook, Examinee Handbook, Proctor checklists, and Examinee Welcome Scripts have been posted to www.servsafe.com and are ready for download in the Exam Admin, Info and Forms section of the Instructor Resource Center.

by Marie Granger, Altha Public School

During the 2009-2010 school year, I administered the ServSafe exam to my students for the first time.  Only half of them passed.  In order to get a higher pass rate, I knew I and my students would have to do things differently this year. 

The National Restaurant Association Educational Foundation (NRAEF)  breaks down the number of questions missed in each area of the test.  I used this information to focus on foods, since a majority of questions came from that section in the past.  However, we did not skip any part of the book.  I have nine ServSafe Essentials that students shared as we reviewed the material with the help of the CD-ROM .  The CD-ROM is invaluable with two power points (8 hour and 16 hour), a sample test and answer sheets.  Using the ServSafe Essentials and the 16 hour power point we reviewed and discussed each chapter.  We also answered the questions at the end of each chapter together.  Students took notes as we went through. 

The review took approximately three weeks after which we took the sample test.  Students then used the sample test and their notes to study for the 90 question ServSafe exam.  I stressed many times that passing this exam would be very beneficial to them in the foodservice industry.  I also emphasized the importance to our school grade next year.  Finally, if they made a 75 or better (a passing grade for the test) they would not have to take my semester exam. 

I am proud to report that all 16 of my students who took the ServSafe Exam in December passed.  The student's hard work paid off!