BFSC is proud to have certified more companies, more Chefs, more managers than any one else in New England since 1997. We have a convenient location in Boston for regularly scheduled ServSafe classes We also have an option to bring the class to your site for an even more targeting training. Use this link for more information on our private classes.

Which Exam and Study Options are Right for Me?

We wrote the book on food safety - no really we did!  As authors of a nationally recognized food safety textbook, Berger Food Safety is the most experienced, reliable provider of ServSafe Certification in New England.  More than 33,000 have been ServSafe certified in our 20 year history.  We have many combinations of food safety classes, study techniques and exam options that will cover your needs whether you are a manager taking this for the first time or re-certifying for the second, third or even fourth time.

Our ServSafe managers certification exams and the managers food protection classes are for those being certified for the first time and those who need to renew their expired ServSafe certification. We have many options for your ServSafe certification so you can customize your training and get certified faster.

There are a couple different ways to study and pass the ServSafe exam

1. Choose the Food Safety for Managers online course bundled with the ServSafe @Home exam with Proctor U for $158. This is sold on our Course site:t www.foodsafetyformanagers.com

2. Attend a full day servsafe class in person Gold Standard Class ( in person includes lunch)

Most states (like Massachusetts) simply require that you pass the exam. There is no requirement to take any of the food safety classes we offer, don't get me wrong, our food safety classes are still the most effective way to do this. You just need to get enough knowledge to pass the ServSafe exam. It doesn't matter if you are re-certifying or taking it for the first time, everyone must take the current exam, and the exam is harder than ever so study, study, study!. A few states like Rhode Island (get more details about Rhode Island requirements here.) will actually require a specific number of training hours. Please check with your local health department or contact us if you are unsure of your state and local requirements. We also offer these classes at your location.

1. All our ServSafe instructors are Certified Professionals in Food Safety (CP-FS). This certification is from the National Environmental Health Association and is much more intensive than simply being a ServSafe approved instructor (which we are as well).

2. Our instructors are the authors of "Food Safety for Managers," a textbook on food safety that is used by instructors and trainers throughout the US. They are engaging speakers who keep a dull subject interesting. Both authors are frequent guests on national television programs.

3. We have trained more managers and issued more ServSafe Certificates than anyone in New England.

5. All our instructors actively work as food safety inspectors - this experience in the field translates to a better instructor in class.

6. We don't cancel and reschedule classes once we have your money (a nasty trick of low priced imitators popping up online.)

Lisa Berger is widely recognized as a leader in food safety education and training. Ms. Berger graduated from Boston University with a Masters degree in Public Health. She was an epidemiologist for the State of Massachusetts fighting infectious disease. Ms. Berger is a Certified Professional in Food Safety (CP-FS) as well as a certified trainer for ServSafe, The National Registry of Food Safety Professionals (NRSFP), and the National Environmental Health Association (NEHA) Ms. Berger is co author of the text book Food Safety for Managers which is used by instructors throughout the US. She performs inspections for numerous restaurants and events including the Boston Bruins, the Celltics and the New England Patriots. Ms. Berger is a sought after speaker at conferences throughout the country and a contributor to many television shows dealing with food safety.

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. Experience ranged from catering/production manager to assistant general manager. Ms. Hicks also served as Nutrition Director for the Westwood Public Schools 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 inspections in the Boston and Metro West areas and venues such as Gillette Stadium and TD Banknorth Garden.

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.

At the end of each open class we offer the certification exam. We use the ServSafe Managers Certification Exam which is accepted nationwide by every jurisdiction, everywhere in the country. The ServSafe exams are multiple choice questions with 90 questions. You must score a 75% of higher to become certified.

You can get the ServSafe exam in English, Spanish, Chinese, Korean, French Canadian, and large print English. When using a foreign language exam, the questions will appear on the exam in both the foreign language and in English. It is a closed book/notes test. Translators are NOT allowed unless approved in advance by ServSafe. Some people finish in as little as 30 minutes while others may take the full 2 hours to finish. The ANSI Approved/ServSafe exam is sent to the testing companies headquarters for scoring. We do not have control or influence in this scoring (for security purposes) and it takes about 2 weeks to get the results and certificates back from ServSafe.

The English textbook we use is the current edition of Food Safety for Managers. We provide alternate books in Spanish, Korean, and Chinese. If you have an older book or from a different author you may be able to use it as long as you make careful note of the several major changes in the food code. The current edition of Food Safety for Manager is written at a 9th grade reading level and is about 80 pages long. This textbook is a nationally distributed book that explains the food code in simple terms to help prepare you for the exam.