GENERAL

What are some of the benefits to this training?
Does the certified person need to be on site at all times?
How long is the instructor-led curriculum?
I own more than one restaurant, if I pass the exam will it cover all of my locations?
Am I required to pay for the class and exam or is my company responsible?
What is a major reason for food safety violations?
Do you offer classes in most states?
Does every state require food-safety certification?
Why do you offer more than one type of exam?
I completed the ServSafe exam in another state, will I still be certified if you move to another state?
I already have a certificate but I would like to have more of my employees to be trained, do you offer a training only option?
Can I just take the exam, or do I have the take both the class and exam?
California - I just got my certification recently, and I heard about the new change in years, do I still need to re-certify in 3 years?
I have a food handler's card, is this the same as the food manager certification?
I will be opening a restaurant very soon, do I need to have the food safety certification before I open?
Do you offer private on-site classes?
Does your company offer corporate discounts?
Can I bring a translator to help assist me in taking the test.
In California, how long is a certificate good for?

ON DEMAND

When do I receive my test results?
How does On-Demand work?
Does on demand mean I get to take the test online?