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Certified Food Managers are an important part of maintaining a food safety culture that protects your customers from foodborne illnesses. You can maximize your business potential and stand out from the competition if your customers are safe and happy.
The expertise and skills of entry-level food managers are assessed through our Food Safety Manager Certification Program. We design certification exams that meet or exceed industry standards for clarity and accuracy by employing industry-recognized exam development practices.
Trainer Locator: The National Registry has a network of trainers and test administrators/proctors available. English, Spanish, Korean, and modern and traditional Chinese are among the languages available for the paper and pencil exam.
Take the exam at a Pearson VUE Testing Center near you.
With over 14 million people using their testing centers each year, Pearson VUE is the worldwide leader in computer-based tests for professional testing programs. The International Certified Food Safety Manager exam is offered by Pearson VUE.
When potentially hazardous food is prepared or served, a certified Food Service Sanitation Manager is on duty at all times. To avoid the spread of food-borne disease, this person is in charge of overseeing the food handling and preparation process.
The Department of Public Health and other approved training providers administer the Food Service Sanitation Manager Certification program. This program is intended to provide food handlers and supervisors with a basic understanding of food science as well as knowledge of proper food handling and unsanitary food establishment maintenance.
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A. It’s an 8.5″ x 11″ electronic (PDF) version of your certificate that you can print or download. It has the same appearance as a printed certificate, but it is immediately available for you to print at your leisure once your exam has been graded and your results have been posted to www.ServSafe.com.
For print-based examinations, use the following formula: If you took your exam before May 1, 2015, your instructor/proctor will send you a certificate in the mail. If your exam was on or after May 1, you will be able to access your eCertificate on Thursday, May 7 after it has been graded. You can then download or print your eCertificate. For a $10 fee, you can also have a copy sent to you via the United States Postal Service (USPS).
For online examinations, if you took your exam on or before Tuesday, May 5, your instructor/proctor will send you a certificate in the mail. If you take your exam on or after Thursday, May 7, you will have immediate access to your eCertificate once it has been graded. You can then download or print your eCertificate. For a $10 fee, you can also have a copy delivered to you via USPS.
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According to the Centers for Disease Control and Prevention, public eating establishments are responsible for the majority of food-borne illnesses in the United States. “Food safety training is essential for any establishment that serves food to the general public. We have seen firsthand the benefits of food safety training as regulators.”
All classes require an 8-hour classroom training session followed by an exam.
The exam has a time limit of two hours.
Lunch is on your own; a light breakfast will be served.
Prior to class, you can go over your materials again. With advance notice, the book and exam will be available in a variety of languages. The language of instruction is English. Please contact the Health Department at least 45 days before the class date if you need accommodations or an interpreter. Prices may change at any time.
By clicking the link above, you can register and pay for an upcoming class.
Organize a Class
Throughout the year, more classes may be added. If your company wants to schedule a class for a large group, please call the Health Department at 319-291-2413 for more information. The deadline to register is 14 business days before the semester. Why Should You Enroll in the Course?