Public Course Student Policies
Please register in advance by calling 800-723-3873 or faxing the registration form from this site to: 215-634-6184.
All AFSI students are urged to call 800-723-3873 from 9:00am to 7:00pm (Eastern Standard Time), fax a completed registration form to: 215-634-6184 or mail a completed registration form to: American Food Safety, 2734 North 5th St, Philadelphia, PA 19133 at least 10 days prior to class. AFSI accepts Visa and MasterCard, checks and money orders. Please do not mail cash.
Classes are held based on enrollment and while rare, cancellations do occur.
Class dates, times and locations subject to change without notice. If you have registered in advance, AFSI will make a reasonable effort to notify you that the class has been canceled, by phone and/or mail. Another reason to register in advance is that you can take advantage of early registration discounts.
Students who have registered, but do not attend must notify AFSI within 10 days of the first day of their class, or their tuition maybe forfeited. Regardless of a students attendance, AFSI has paid for a meeting room, instructor, instructor travel, student mailings, instructor mailings, etc. Therefore, students who must reschedule less than 10 days prior to a course for which they are registered are subject to a rescheduling fee of $50.00.
AFSI assumes no liabilities whatsoever for any errors or omissions or the actions of any person or entity that purchases the services of AFSI. In any event, AFSI will not be responsible for any charge whatsoever beyond a tuition price paid by a student.
Students may cancel their registration without penalty 14 days prior to a course, and will receive a refund or a credit towards another course.
AFSI Foreign Language Policy
AFSI policies are consistent with national exam providers and state and local regulations.
When using the ServSafe course and/or exam, translators or readers are prohibited by the Educational Foundation of the National Restaurant Association. Readers are allowed only for those who have a disability in accordance with ADA, and must be approved in advance. The EF and the NRA does not consider foreign language a disability.
AFSI always provides a Conference for Food Protection approved exam. At this time, there are three CFP approved exams - all of which are equal under law. National Registry may allow the use of a reader/translator, subject to prior approval by the local health jurisdiction and subject to security measures including:
- An affidavit of non-disclosure must be signed by the translator. The translator must provide a valid state issued photo ID and a social security number. A translator may not translate a CFP exam more than one time in a 1 year period. In addition, a translator cannot be or become a certified food manager within 1 year of the exam date.
- Those students needing a translator must have paid registration prior to class, and have a notice stating that they have been pre-registered for a translator at that class. The number of translators is limited to 1 or 2 per class (depending on the number of proctors.) As the overall class size is limited, a fee of $100.00 per translator must be paid prior to class.
- The translator and student must be recorded via audio and/or video during the time of the exam when a translator is speaking to the student. These recordings will be provided to regulatory authorities for audit purposes. If a security violation is detected, both the student and the translator will be subject to civil and criminal prosecution, including the immediate revocation of the food manager certification.
We regret that we will be unable to make any exceptions to the above policies.
When does my food manager certification expire?
All food manager certification exams that are accredited by the Conference for Food Protection (CFP) must expire five (5) years from the date of the exam. The CFP exams include: National Registry, Prometric and Servsafe. Some state and local jurisdictions, such as the state of California, require re-certification every 3 years, so if you are unsure, please check with your local health department.
Foodborne biological hazards can and do change over time. Every day, discoveries are made which increase our understanding of bacteria, viruses parasites and toxins.
Re-certification is necessary to public health to ensure that certified food managers understand food safety as it is revised according to new discoveries or 'current best science'. These are reflected in large part in the FDA Food Code, which corresponds to the Conference for Food Protection (CFP).
The CFP is a committee of industry, scientists and regulators from all states and every state has a vote regarding changes to the FDA Food Code. For more information regarding the Conference for Food Protection, please visit their web site www.foodprotect.org.
What is your weather policy?We care about your safety. If an unusual weather event occurs at a class location and date, you can reschedule to the next AFSI class at no additional charge.
Where are the courses taught?
Courses are conducted at locations across the nation at public accomodations for your safety and comfort. Management office: 1006 Carmalt St., Dickson City, PA. Visitors by appointment only.
What about errors and omissions in course material?
While our information is from sources believed to be reliable and our vendors dependable, we are not liable for any errors or omissions whatsoever beyond the tuition paid for a course. All classes are subject to change, based on enrollment. Students who register for a course must contact us within ten working days to reschedule or be subject to a rescheduling fee.
Where can I find the Food Safety Certificate application for food establishment personnel?