The ServSafe Food Handler and ServSafe Allergens programs were developed by the National Restaurant Association’s Learning and Development team. These programs were created with the help of experts from the foodservice industry, academia, and regulatory agencies. They reflect the current research and science in food safety and align with the latest FDA Food Code.

The instructional design team behind these programs have deep industry knowledge as well as comprehensive knowledge of instructional design theory, current educational research, and trends in developing effective learning. The team has expanded to meet the needs of the industry and include many other talented instructional designers. Two members of the team were instrumental in the design and development of the ServSafe Food Handler and ServSafe Allergens programs:

Clay Hosh is the Principal Instructional Designer for ServSafe at the National Restaurant Association. He has a master’s degree in Instructional Design, and another in E-learning. Clay has 12 years of restaurant management experience and over 23 years’ experience in designing and developing training courses in food safety, responsible alcohol service, and more. He has created both instructor-led courses as well as online learning. Clay was a ServSafe Instructor for over 10 years.

Todd Schlender is Senior Instructional Designer at the National Restaurant Association. He has 16 years’ experience designing and developing a wide variety of programs. Recent courses include: Covid-19 related courses for safe delivery, takeout precautions, and de-escalation; and the ServSafe Delivery: Third Party course. Todd was a co-designer of the ServSafe Allergens, ServSafe Food Handler, and ServSafe Manager courses. He has extensive knowledge in food safety and has worked on both instructor-led and online versions of these courses throughout his tenure at the National Restaurant Association.

The development of the ServSafe Food Handler and ServSafe Allergens courses would not be possible without the help of many other members of the Learning and Development Team. This includes those who shoot and direct video, illustrate, edit, record audio, and build these courses.

All examinees with a current certificate are able to download or print an eCertificate.  Log on to ServSafe.com, click on the Certificates tab, and can choose the "Download certificate" option to print the certificate. You can also request a certificate be mailed to you directly via US Postal Service for a fee of $10.

The National Restaurant Association recognizes the ServSafe Food Protection Manager Certification for a five-year period. ServSafe Alcohol, ServSafe Allergens and ServSafe Food Handler Certificates for a three-year period. However, state or employer requirements can vary. For more detailed information, check the regulatory requirements or contact your local health department or alcohol commission depending on the program.

The ServSafe Food Handler Certificate verifies basic food safety knowledge and is for individuals in food handler employee-level positions. Upon successful completion of the ANAB ASTM 2659 accredited Food Handler course and 40-question exam, the employee will receive a Certificate of Achievement from the National Restaurant Association that can be printed from a secure section of the website.

The ServSafe Manager Certification verifies that a manager or person-in-charge has sufficient food safety knowledge to protect the public from foodborne illness. Individuals that successfully pass the 90-question, multiple-choice exam will receive a ServSafe Manager Certification and wallet card. The ServSafe Manager Certification is accredited by the American National Accreditation Board (ANAB) under the Conference for Food Protection Standards.