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1. The exams are conducted on a computer online and timed.  
2. They are multiple choice questions from a broad test data bank. Don’t be surprised to see the questions duplicated and/or asked in another way.
3. The certification is good for five years.
4. There are some questions that are there to throw you off because they are trying to see if they want to include those questions on the exam.  
5. Prometric, Always Food Safe, ServSafe, NRFSP are ANSI approved and require a proctor to be present.

1. Times and Temps: You need to know all times and temperatures that are presented to you in the material.
2. Danger Zone: The Danger Zone is more than a temperature. It is also a concept and there are many questions on the exam centered around this concept.
3. What makes people ill? You need to know the different bacterias and viruses.

1. Ask for paper or write in your test booklet all the times and temps before starting the exam. This will alleviated some anxiety.
2. Follow your gut or first choice. Don’t go second guessing yourself.
3. Leave it blank and move on with the test and then go back to it. Often times a question will answer another question.
4. Take some deep breathes.
5. Know everything on the Quick Reference Sheet (Free Gift)!
6. Make sure you answer every question.