Every state has different requirements for ServSafe certification. I took the online course and had to go to Little Rock to be supervised during the test. Paul did have a ServSafe class at the January 2011 banquet -- probably for Missouri or Kansas only. Much of the study program doesn't apply at all to cooking barbeque, like how to measure milk temperature when you take delivery of a shipment of single serve cartons. With that said, knowing proper cleanliness and raw meat handling/storage protocols, safe cooking temps and times, finish temps is very valuable.