Employers who ask for a ServSafe “card” usually mean one of two documents: the Food Handler certificate (30 of 40, valid three years) or the Manager certification (56 of 80 scored, valid five years). A county food worker card is a third thing your health department sets.
Find your ServSafe certificate under Certificates, View/Print. Printing is free; a mailed Manager copy is $10, and a ProctorU certificate can take 24 hours.
Local health code decides whether a certified food safety manager is required at all. Where it does, ServSafe Manager is the credential most jurisdictions accept, passed at 56 of 80 scored questions (70%), while frontline staff need only the shorter Food Handler assessment, passed at 30 of 40 (75%).
ServSafe Manager passes at 56 of 80 and lasts five years; Food Handler at 30 of 40, three. Connecticut class 2-4 kitchens must employ a certified manager.
