- 8-hour training
- Instructor led class or online coursework
- Online coursework + proctored exam (proof of completion of the online class, exam must be taken in presence of ServSafe approved person)
- Two hours to complete exam
- 90 multiple-choice questions, scored on 80 questions (10 are pilot questions)
- Students need a 75% to pass
- Certification is good for 5-years
- Valid government issued picture ID to attend class/exam (photocopies are NOT accepted)
- Instructor-led classes held monthly in Sioux Falls and Rapid City and two times annually in Aberdeen, Pierre, and Watertown
What happens if I don't pass?
- If the student fails, they may retest right away ($65 retest fee)
- If the student fails a second time, they must wait 30 days to retest ($65 retest fee)
- If the student fails a third time, they must wait 12 months from first attempt (no more than three attempts in 12 months)
- 4-hour training
- Instructor led class or online coursework
- No exam in the instructor led class, online coursework requires 75% score on assessment
- Certification is good for 5-years
- Valid government issued picture ID to attend class (photocopies are NOT accepted)
- Online option purchased from ServSafe directly
- Instructor-led classes held four times in Sioux Falls, three times in Rapid City and two times each in Aberdeen, Pierre, and Watertown each year.
Please Note:
- Medical facilities (hospitals, nursing homes, assisted living, etc.) are required to have the National Certification
- South Dakota Department of Health does not allow the 4-hour recertification option
- Schools and other educational facilities are required to have the National Certification
- Some franchises (restaurant, hotel, gas stations, etc.) require the National Certification
Preparing for Class and Exam
- ServSafe and SDRA strongly recommend attendees read the book complete each practice quiz
- Think through how businesses are run and even how you grocery shop for yourself
- What do they look for in the store when shopping (meat, produce, etc.), how do they store the groceries (fresh, frozen, and dry), how do they prep and then cook food (temperature, leave out before refrigerating, etc.), how long keep something before disposing?
- The exam is NOT easy – it is made to be difficult, with questions intended to make the test taker really think
