EMV Chip Cards
Computer Microchip. A computer chip securely stores the card data that currently resides on the magnetic stripe. This makes it nearly impossible for a criminal to create a counterfeit EMV chip card.
Difficult to Counterfeit. Because EMV chip cards use cryptograms that are unique to each transaction, stolen chip card data cannot be used to create counterfeit cards.
130 + Countries. There are approximately 2.4 billion EMV chip cards in circulation and 36.9 million terminals active worldwide, ensuring you can use your account conveniently whenever you travel.
How to use it
Your First State Bank EMV chip card adds increased security and greater acceptance internationally.
Instead of swiping, insert the card into the terminal, chip first, face up. Leave your card in the terminal until your transaction is complete.
Verify Your Transaction
When prompted, sign your name or enter your PIN to complete the transaction.
Remove Your Card
When the purchase is complete make sure to remove your card and take it with you.
Chips vs Strips
That small, metallic square on the new First State Bank EMV MasterCard® Debit Card is what sets it apart from previous generations of magnetic stripe Debit Cards.
The magnetic strip on older cards contains unchanging data, making it a prime target for hackers and counterfeiters who can replicate that data and use it to make purchases or cash advances before the card can be shut down.
The chip, on the other hand, creates a unique transaction code that cannot be duplicated. The chip prevents someone from stealing card information from a single point of sale or from the card skimming scams that run rampant.
While EMV technology won't prevent data breaches completely, it does make it harder for hackers and criminals to benefit from what they steal.
Merchants using chip cards have seen a significant drop in counterfeit fraud.
The chip helps protect transactions when a card is used in a chip-enabled terminal. EMV chip technology will not secure transactions online or using the magnetic stripe.