A Three-Part Guide to Understanding Your ServSafe® Food Protection Manager Exam Scores
Part 2: The Pass/Fail Score and the Cut Score
For many examinees, the Pass/Fail score is the most important result. To interpret this score, you need a frame of reference, which is the cut score.
Understanding the Cut Score
The cut score is the minimum score you must achieve to be considered “minimally qualified” and to pass the exam and become certified. This is also important in Understanding Your ServSafe® Exam Scores
- How it’s set: The cut score is determined through a rigorous research study called a standard setting, where subject matter experts determine the score a “minimally qualified” examinee (one who is just above incompetent) would achieve.
- Current Cut Score: The current cut score for the ServSafe® Food Protection Manager exam is 70%.
- Result: A score of 70% or higher means you are considered “qualified” and pass the exam. A score lower than 70% means you are considered “not qualified” and fail the exam.
Interpreting Your Pass/Fail Result
If you pass the exam, the word PASSED will be displayed on your examinee report; if you fail, FAILED will be displayed.
- Passing the Exam: This indicates you are at least “minimally qualified”. It is a common misconception that passing proves you are an expert; passing only demonstrates minimal qualification.
- Failing the Exam: If you fail, remember that your score is just a snapshot in time. You can always improve your performance with proper preparation for the next attempt.