1. Is ServSafe certification required in Georgia?

Yes. The state of Georgia requires most food establishments to have at least one Certified Food Protection Manager on staff, which is typically fulfilled through ServSafe Manager Certification.

2. Is an online ServSafe course accepted in Georgia?

Yes, but only if the exam is taken with a registered proctor. Online study is fine, but your certification is only valid if the exam is proctored either in person or through an approved online proctoring service.

3. How long does ServSafe certification last?

The ServSafe Manager Certification is valid for 5 years. ServSafe Alcohol is valid for 3 years.

4. Where can I take a ServSafe class or exam in Atlanta?

You can register for in-person classes and proctored exams with local providers like Savor Training Co., which offers group discounts, private sessions, and Spanish-language support.

5. How many questions are on the ServSafe Food Handler exam?

The Food Handler exam includes 40 multiple-choice questions, and you need a 75% score to pass.

6. How many questions are on the ServSafe Manager exam?

There are 90 multiple-choice questions, and you must score at least 70% to pass. You’ll have up to 2 hours to complete the exam.

7. What topics should I focus on for the ServSafe Manager exam?

Key topics include:

• Foodborne illnesses & pathogens

• Time & temperature controls

• Cross-contamination prevention

• Cleaning and sanitizing procedures

• HACCP principles

8. What’s the best way to prepare for the exam?

Use the official ServSafe Manager study guide, take practice tests, and attend a prep class. Many test-takers fail by relying only on Quizlet or memorization—understanding the concepts is key.

9. What are critical limits in a HACCP plan?

Critical limits are the specific safety limits (like temperature or time) that must be met to prevent food hazards at each control point in the food preparation process.

10. When do I need to wash my hands or change gloves?

Wash your hands:

• Before food prep

• After touching raw meat, money, phones, or your apron

• After using the restroom or taking out trash

Change gloves:

• Between different food tasks

• When switching from raw to ready-to-eat foods

• If gloves become torn or contaminated