SERVSAFE certified managers who worked in American brand restaurants in Korea were already well aware of the importance of HACCP, and as a result, laid the foundation for the development of the Korean food service industry. The SERVSAFE certification course, which applies to all workers from restaurant managers to owners, already includes the HACCP 7-step hygiene management process.

What makes choosing us to help with the SERVSAFE certification a better option than doing it another way?

Approximately 1 million people take this exam annually in the United States.    It is mandatory for obtaining a business license and for hiring managers in the food service industry in the U.S.    Since 1999, under the supervision of Foodservice Institute of Korea, about 1,000 people have passed in Korea so far (excluding the U.S.).   I first obtained SERVSAFE certification during training at SIZZLER USA in 1994.   I was the only CERTIFIED SERVSAFE INSTRUCTOR & PROCTOR for several years in Korea.   I served as the first group proctoring in Korea in 1999 and as a evaluating reviewer for the NRA EF Korean version exam in Chicago, in 2007.

Once someone gets their SERVSAFE certification, what are the most important things they need to know about using it or keeping it valid?

The SERVSAFE certification is accessible to everyone, including individual business owners, managers of casual, family, and fast-food chain restaurants, servers and kitchen staff, licensed sanitation supervisors, food service professionals, professors, and students. It provides an optimized, standardized level of food handling hygiene, rationalized in the American style.

How long is the SERVSAFE certification valid?

The SERVSAFE Food Manager Certification is valid for 5 years. After this period, you will need to renew your certification by taking the exam again to ensure your knowledge of food safety practices remains current.