Berger Food Safety Consulting - Since 1995

Thank you for visiting our website! We work with individual restaurants to chains, universities to day care centers, mobile vendor trucks to NFL Stadiums. We have consulted for small catered events to national conferences such as the Democratic National Convention - we have done it all! If your business is serving food to the public (retail) then we are ready to help you with all your food safety training including: ServSafe, third party inspection audits, illness complaint response and HACCP plans for any specialized process like sushi rice, ROP, Dry Aging, etc. We also work on plan reviews, we help our clients negotiate problems with their Health Department , we offer custom seminars, emergency certifications, and many other food safety services.

ServSafe Certification?

BFSC has several ways to get you ServSafe Certified. There are 2 types of traditional classes with the exam included, we have an online course, and some people study on their own with our book or other reference materials and take the ServSafe exam separately. Our 2 types of classes are the Gold standard and Silver fast track class. The Gold class is an 8 hour class which includes the 2 hour exam period. The Silver class is a 4 hour commitment which has 2 hours of fast paced review followed by the exam. Both classes include the Food Safety for Managers text book for pre-study. The ServSafe exam is available in written or online formats. Our online course is a combination of written material, an audio version as well as video from the traditional classes.

ServSafe Certification Options

Certification Exam Only $100
4 hour Fast-Trak Sillver Class and Exam $139
8 Hour Gold Class and Exam $199
Private 8 Hour On-Site ServSafe Course and Exam $1200 + $75 p/p
FSM online Certification Course only $79

We love to write haccp plans!

Berger Food Safety Consulting writes HACCP plans for any specialized processes in the retail food industry. This includes processes such as acidification for sushi rice, reduced oxygen packaging (sous vide, cook-chill or standard vacuum packaging), curing or smoking meat, using time as a public health control (TPHC), and dry aging just to name a few. These plans are written with the assistance of the chef or manager and submitted to the local regulatory authority for review and validation.

We Wrote the book on Food Safety!

Literally, we did write the book on food safety! Food Safety for Managers is a textbook to prepare mangers for the managers certification exams from ServSafe, the NRSFP, Prometrics, Learn to Serve, or Above training. Instructors and individuals nationwide have praised the easy to read, 84 page format that covers all the major factors a manager faces each day. From receiving to final service Food Safety for Managers is a concise guide to the latest FDA food code and at $29 a copy it is a proven study companion for all.

Meet Our Consultants!

  • Lisa Berger MPH, CP-FS

    Ms.Berger is the founder and president of BFSC. With 20 years in the business as an epidemiologist and food safety expert she is a frequent speaker for public health organizations (the Massachusetts Health Officers Association, the Food and Drug Administration [FDA] the Massachusetts Restaurant Association (MRA), and the food service industry in general. She appears often on local and national TV programs and is considered an expert witness in the food safety world. Ms. Berger is also the author of the prominent food safety text book “Food Safety for Managers” and is a trainer for health inspectors across the country.
  • Eileen Hicks

    After earning her bachelor’s degree in Nutrition with a concentration in Food Service Management. Ms. Hicks worked over twenty years in corporate, institutional and restaurant food service establishments. Ms. Hicks also served as Nutrition Director for the Westwood Public Schools for four years serving 3200 students. She developed and implemented menus for pre K -12 grade levels, meeting the nutritional guidelines for the National School Lunch Program. Ms. Hicks has donated her time to Share Our Strength and teaching students cooking techniques and food safety. She now works as a food safety consultant for Berger Food Safety Consulting, performing hundreds of inspections in the Boston and Metro West areas, venues such as Gillette Stadium and TD Banknorth Garden and numerous restaurants.
  • Marisa Lison MPH CP-FS

    After earning a bachelor’s degree in Public Health and a minor in Education from the University of Massachusetts Amherst, Mrs. Lison worked for UMass Extension Nutrition Education Program. She was responsible for educating nursery-12th grade students in Brockton Public Schools on proper nutrition, food safety in the kitchen, and exercise. She was also responsible for educating at-risk communities on healthy cooking methods and food safety in the kitchen. Following, Ms. Gruenwald earned her master’s degree from Boston University School of Public Health. She now works as a food safety consultant for Berger Food Safety Consulting. She has conducted hundreds of inspections throughout New England, and has worked as a consultant for Boston area establishments and venues such as: Gillette Stadium, TD Banknorth Garden, Anna’s Taqueria, Legendary Restaurant Group, Royal India Bistro, Fuddruckers New England, Samurai Boston and Grasshopper.
  • Gary Boudreau CP-FS

    Mr. Boudreau has spent over 23 years as a ServSafe Certified Instructor/Proctor while being employed by the largest foodservice broad line distributors in the country, US Foods and Sysco. His positions includes Street Sales, District Sales Manager, Sales Training Manager and Business Development Specialist. In addition to teaching food safety courses, he most recently attained the credential of Certified Third Party Auditor under the National Environmental Health Association (NEHA).
  • Cynthia Parenteau, CP-FS

    Ms. Parenteau has consulted for BFSC since 2005. She has worked with Boston area establishments such as: Todd English Enterprises, Fresh City (multiple locations), Fire and Ice (multiple locations), KFC (multiple locations), Nashoba Brook Bakery; Wellesley College, TD Banknorth Garden, Agganis Arena (BU), and for special events such as the Democratic National Convention (DNC) at the Garden. She has also been a trainer for the Massachusetts Restaurant Association, the Worcester Department of Public Health, Boston Public Schools, Burlington Public Schools and many others. Ms. Parenteau has appeared often on local and national TV programs and is author of the  prominent food safety training book "Food Safety for Managers".
  • Robin Williams BS, CP-FS, REHS, RS,

    Robin brings a wealth of experience to Berger Food Safety Consulting with her years of experience in the military sector, the regulatory sector and the private sector. She has seen it all and done it all. She has worked with Berger Food Safety Consulting for 15 years and has developed many loyal clients like Gillette Stadium , helping to insure their distinction as the only NFL stadium without a critical violation in the last 2 years. Whether you need training or regular audits, Robin will offer her broad experience to your business.
  • Darin S. Detwiler M.A.Ed.

    Mr. Detwiler has over 20 years of experience and involvement in food safety reform and over 15 years of experience as a public educator. In 1993, Mr. Detwiler lost his young son, Riley, to E.coli during the “Jack-in-the-Box” E. Coli O157:H7 outbreak in the Pacific Northwest (which resulted in hospitalization of well over 500 people and the deaths of four children.)  In 1993 he testified before a Congressional panel on the state of food safety. As a parent, he worked with the USDA to advocate for stronger food safety regulation.  The highlight of his USDA work was his participation needed to create and federally mandate the use of “Food Safe Handling Labels on all raw meat and poultry products.”  Still in use today, these consumer labels issue warnings that products may contain bacteria capable of causing injury or death to the consumer together with safe handling instructions outlining steps critical to food safety.
  • Pedro Diaz, MBA

    Mr. Diaz is a Proud veteran who after graduating in 1995 from Marquette University with a BA in Criminology and minor in Spanish Literature started a career in the hospitality industry that led him to Mexico, US Virgin Islands, and Florida. In 2000, Mr. Diaz joined the United States Coast Guard for four years and after an honorable discharge in 2004, started working in the Boston and Providence area hotels in a variety of capacities including operations, banquet, convention services, and sales. Since 2009, Mr Diaz has been teaching food safety classes in Spanish and conducting food inspections for Berger Food Safety Consulting, Inc.