This course is for individuals seeking initial food safety certification or renewing food safety certification.  Participants are required to attend all class sessions prior to taking the exam.

At the end of the class, participants will take a proctored, multiple choice exam.  A score of 75% or higher is required to receive the ServSafe® certificate which meets the Pennsylvania Department of Agriculture requirement for certification.

Course fee covers cost of the current edition of the ServSafe® Manager book, exam answer sheet, exam, and learning materials.

Available Languages

  • Book: English, Chinese, Spanish
  • Exam: English, French-Canadian, Chinese, Japanese, Korean, Spanish, Large Print (English Only)


Penn State Extension educators and other faculty are qualified by the National Restaurant Association as Certified ServSafe® instructors. All have received training in the most current research on food safety.


Penn State encourages persons with disabilities to participate in its programs and activities. If you anticipate needing any type of accommodation or have questions about the physical access provided, please call or e-mail the contact person for the course.

Course Outline

The Food Safety Challenge

  • Providing Safe Food
  • Forms of Contamination
  • The Safe Food Handler

Flow of Food Through the Operation

  • Purchasing, Receiving, and Storage
  • Preparation and Service

Food Safety Management Systems, Facilities & Pest Management

  • Food Safety Management Systems
  • Safe Facilities and Pest Management
  • Cleaning and Sanitizing