Discussion Forums
for the
Personal Chef Industry

Greetings!

In '99 I had a sanitation certificate from the state of IL, but foolishly, let it lapse after the 5 yr period.

I understand this is now a 'Serve-Safe' item and would be interested in taking the class on line. I checked this out at Nat'l. Rest. Educ Fdn., but it doesn't seem to be very clear about how one goes about this. Much of it had to do w/becoming a trainer. Has anyone done this or might you have a link to a different resource?

Thanks so much for any advice.

Regards,

Kathy

Yes, I am in the process of studying for my test that I will be taking next Monday. I went through the NRAEF (National Restaurant Association Education Foundation). You can Google them for the website.

On their site is a link to the ServSafe Certification program and you will have to look it up by the state in which you live. That will give you contact information to call and set up a class and exam. It was my belief that you would have to take the exam in person anyway, so I decided to take the classroom course and take the exam immediately afterwards. I do believe if your state okay's it, you may take the course online. Just didn't seem worth trying to figure it out for me. Maybe some other person here has more information that can give you the answers you need.

I would do it this way though. Originally, I looked up certification through my state's restaurant association (probably a Government agency) and they wanted to charge me $300. Instead it only cost me $165. all inclusive. Do your research first.

Good luck and happy cooking!

I just finished my ServSafe in Minnesota - looked it up as Chef Glenn suggested and then had to do some digging in my state - of course 2 weeks after I was trying to figure it out, the state posted a website listing all classes offered in MN by date... go figure.

It ended up costing me about $165, too. The class was basically a review with the test at the end, I studied pretty fiercely for 10 days after receiving the book, felt pretty good about the exam, although I won't get results 'til the end of this week...

I sure learned a lot, though! Phew, amazing we've all lived this long with the stuff most people do at home!!

Best of luck,
Wyn from Minneapolis

Yeah, after having been a cook for 17 years a while back, I have been out of the commercial kitchens for about 10 years now. Things have definitely changed over the years and the reason we have to re-certified every 5 years.

Should have no problem passing the test as I have been certified many times in the past and am also studying my butt off as well.

Good luck to those that still have to take their's.

Chef Glenn

Thanks....I found a class at the local community college for $71.00 (not including book - will get a used one).


Guess I'll dust off my old book & do a quick review.

Kathy