Fact-Checking and Corrections

1. How to report an error

Send us the page address, what you believe is wrong, and the source that shows the correct position if you have it. A short message saying a page looks wrong is enough for us to check.

• A wrong answer or explanation in a practice question.
• An out-of-date exam format, pass mark or rule.
• A broken link or a dead source reference.
• Anything that reads as though we are claiming to be ServSafe or the National Restaurant Association.

2. What we do when we receive a report

• We acknowledge reports within five business days.
• We check the claim against the primary source, such as the FDA Food Code or ServSafe's own pages.
• If you are right, we fix the question or page and reply to tell you it is done.
• If we cannot verify either position, we say so on the page.

3. How quickly we act

4. How corrections are recorded

Substantive corrections to a page are noted on that page, with the date.

Changes to a question require a new review of that question, and its stable ID is kept.

Minor fixes such as typographical errors and broken links are made without a note.

5. Where we know our confidence is limited

• We found no official pass mark for the Allergens exam in public sources. The 75% we use is our own practice target.
• An older ServSafe handbook gives a 75% Manager pass mark. ServSafe's current FAQ states 70%, and we use 70%.
• 41 questions have uncertain exam alignment and 10 test provisions new in the 2026 FDA Food Code. Those questions are labeled and kept out of the timed mock exams.
• 48 Alcohol questions depend on state law and are marked. They may not match the law where you work.

6. Independence of corrections

Corrections are made on the evidence. No advertiser or training provider can have accurate information removed or a correction suppressed.

7. If you disagree with our decision

If we decline a correction and you think we are wrong, reply and say so, or write to [email protected]. We will look again.