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You may recertify by retaking the ServSafe Certification Exam prior to the expiration of the five-year certificate eligibility.
Recommended study materials:
The ServSafe Essentials book is accepted in preparing for recertification in the majority of jurisdictions, or if acceptable in your area, use the ServSafe Manager Certification Training CD-ROM. Check our web site to find state/local health department regulatory requirements for certification renewal.
Retaking the certification exam for recertification:
You must purchase an exam answer sheet for use when taking the certification exam. Search our online database to locate exam administration sites.
If you wish to take your exam online, log in to purchase seat registration numbers, product code SSONLINEX. "Seat Registration Numbers" allows examinees to access and take online exams.
Learn more about the online exam process.
WARNING: YOU MUST HAVE A PROCTOR when taking the online exam and Seat Registration Numbers are not refundable. Before purchasing, check with your state association or local health department or colleges to learn if proctored online exams are available in your area.
If you have questions about your state's requirements and/or cannot find classes or exam administration locations listed on the web site, please contact your state restaurant association and state/local health department for more information.
An examinee may take the examination twice within a thirty day period, if necessary. If a third attempt is required, the examinee must wait at least sixty days from their last attempt.
There is only one legitimate reason for an examinee to re-test:
The examinee did not pass the examination.
To re-take the certification exam, contact the individual or group that facilitated your initial certification exam and tell them that you want to re-take the exam.
ServSafe certification is valid for five years. However, this requirement may vary depending on the local requirements in your area, and possibly your own employer's standards. You should follow the most stringent guidelines.
The Certified Food Protection Manager is: