ServSafe Education
Developed by the National Restaurant Association, every employee can gain the knowledge they need to succeed.
ServSafe® Food Safety Certification Programs
The Vermont Chamber of Commerce offers two nationally recognized ServSafe® certification programs designed to support food safety excellence in commercial kitchens.
The ServSafe® Food Handler Program, recommended for kitchen staff, provides foundational training in basic food safety, personal hygiene, cross-contamination and allergens, time and temperature control, and cleaning and sanitation. This course takes approximately 60–90 minutes to complete and concludes with a 40-question exam.
The ServSafe® Food Protection Manager Program, intended for chefs and kitchen managers, is a comprehensive training covering key topics such as HACCP principles, safe food preparation, receiving and storage, food safety regulations, and more. Participants complete eight hours of course material followed by a 90-question certification exam.
The Vermont Chamber of Commerce offers flexible training and exam options for both programs:
- Online course and exam
- On-site at your business (minimum of 10 participants)
Both certifications are accredited by the American National Standards Institute (ANSI) and recognized industry-wide. To get started, please book a class below. For questions, contact Will Slattery at the Vermont Chamber of Commerce.
BOOKING A CLASS
If you wish to book any of our ServSafe® Food Safety Certification classes, whether for the Food Handler or Food Protection Manager program, please do so below. Once submitted, a representative from the Vermont Chamber of Commerce will contact you to finalize details and confirm your registration. Payment is required in advance to receive your course materials (online access codes, launch instructions, in-person materials, etc.).
Please note: Due to shipping timelines, we recommend scheduling classes at least three weeks in advance for in-person trainings. Learn more about each program below.
OUR OFFERINGS
The ServSafe® Food Handler Program is recommended for kitchen staff and provides essential training in core food safety principles. The Vermont Chamber of Commerce offers both online and in-person ServSafe® certification courses and exams for the Food Handler program based on the 2022 FDA Food Code. The online course takes approximately 60–90 minutes to complete and concludes with a 40-question assessment, while the in-person sessions are hosted by a Vermont Chamber member at their place of business or at a rented venue of their choosing. This program covers the five CDC risk factors and the following key topics:
- Basic Food Safety
- Personal Hygiene
- Cross-contamination and Allergens
- Time and Temperature
- Cleaning and Sanitation
ServSafe® Food Handler Online Program
This self-paced, online training is ideal for individuals or teams seeking foundational food safety certification. The ServSafe 6th Edition Food Handler® Online Course and Assessment is a comprehensive solution that delivers consistent food safety training to employees. This ensures that the same food safety principles are delivered each time.
Upon successful completion, participants receive a ServSafe Food Handler Certificate, valid for three years. This flexible online format allows learners to complete the course at their convenience—no proctoring or scheduling required.
Additional Information:
- This program is offered in English, Spanish, Simplified Chinese, Korean, and Vietnamese.
- Course access codes expire one year from the date of purchase, and the course must be completed within 60 days once activated.
- Course sections can be completed in approximately 10 minutes.
- Color photographs from the learners’ point of view help reinforce food safety concepts.
- Three exam attempts are included.
- Enhanced assessment can be taken at the completion of training to measure if employees have the minimum competency in food safety knowledge.
ServSafe® Food Handler In-Person Program
The Vermont Chamber of Commerce offers in-person ServSafe® certification courses and exams for the Food Handler program. These sessions are hosted by the participating business, either at their place of business or at a rented venue of their choosing. Courses are in English and can be conducted in a single day (the training and proctored exam will be provided by certified instructors from the Vermont Chamber).
Participant Requirements:
- There must be a minimum of 10 and a maximum of 35 participants.
- The host business is responsible for securing and covering the cost of any off-site location, if applicable.
To schedule a training or learn more, please complete the inquiry form or contact Will Slattery at the Vermont Chamber of Commerce.
$179 Vermont Chamber Members / $218 Non-Members
Online, no minimum or maximum attendance.
Online proctoring at home for the ServSafe Food Protection Manager Certification Exam is now available! Students can take their exam at a time that’s convenient for them. All they need is a computer or laptop and a private location. Please note that online exams through ProctorU may incur additional fees.
Upon successful completion of the exam, students are awarded a ServSafe Food Protection Manager Certification, valid for five years.
This Program Includes:
- An eight-hour long, 10-module ServSafe Manager online course.
- The two-hour long, 90-question online ANAB-accredited Food Protection Manager Certification Exam.
- Online proctoring through ProctorU.
- Courses and exams are offered in English, Spanish, and French Canadian, with the addition of a Simplified Chinese exam.
- This is a nonrefundable purchase.
- Course access codes expire one year from the date of purchase and courses must be completed within 90 days once activated.
- If you do not show up for your scheduled ProctorU exam session or need to reschedule your exam less than 24 hours before your scheduled session, you will have to pay a fee before you can reschedule.
- Review regulatory requirements to ensure the online exam is accepted in your area.
NOTE: To use the online proctoring service through ProctorU, students must have access to a computer (PC or Mac). Mobile devices and tablets are not supported. They must also have a working webcam/mic and a private location. A basic system test is recommended before selecting this option.
$150 Vermont Chamber Members / $185 Non-Members
Hosted On-Site by the Participating Business
The Vermont Chamber of Commerce offers in-person ServSafe® certification courses and exams for the Food Protection Manager program. These sessions are hosted by the participating business at their place of business or at a rented venue of their choosing.
To schedule a training or learn more, please complete the inquiry form or contact Will Slattery at the Vermont Chamber of Commerce.
Participant Requirements:
- There must be a minimum of 10 and a maximum of 35 participants.
- The host business is responsible for securing and covering the cost of any off-site location, if applicable.
Exam Retesting:
- If you do not pass your exam, you may schedule another exam following our retesting policy. You must purchase another exam access code.
- Our retesting policy allows an examinee to take the exam up to two times within a 30-day period if necessary. If three or more attempts are required, the examinee must wait at least 60 days after their most recent attempt. No more than four attempts are allowed within a 12-month period.
$82 Vermont Chamber Members / $97 Non-Members
Hosted On-Site by a Vermont Chamber Member
This offering is ideal for individuals who previously earned a ServSafe® Food Protection Manager Certification and need a refresher before retesting. The session includes a review of key food safety concepts followed by the proctored 90-question certification exam.
Session Format:
- Held at a Vermont Chamber member business or a rented venue of their choosing.
- Can be scheduled as a one-day session (8:30 AM–5:00 PM).
- Instruction and proctoring provided by Vermont Chamber-certified trainers.
Participant Requirements:
- A minimum of 10 total participants (can include both Food Handlers and Managers).
- The host business is responsible for securing and covering costs for any off-site location.
