Managers Food Protection Private Classes

We can provide the same fun ServSafe class (yes, our instructors actually make food safety fun!) as our open food safety classes at your establishment. It will be tailored to your operations and will be presented at your business to your employees. The class can be taught in English or Spanish.  Many companies find that it saves time and often saves money to train on site. Employees don't have to travel, you know who shows up, and the private food safety class is all about improving your food safety practices.
The ServSafe certificate will satisfy your state's regulations as well! The private class is less expensive than the open class if you have more than 10 students to train. There are a lot more details in the drop down bars below. If nothing else, check out the "Why take our class?" tab! The cost of a private class is a combination of a fixed, single fee for the instructor and  a per student fee for the textbook, study materials, exam and certificate. The class is available in 4 different formats: The most common is a single day, 8 hour class which is exactly like our open Gold Standard classes. This private food safety class includes 6 hours of lecture, activities, and video followed by the 2 hour exam session. (Some people use the entire 2 hours for the ServSafe exam while others are done in 30 minute). Some businesses opt for a 4-hour class,that includes 2 hours of review followed by the the exam period. Another option is you can also do an 8-hour class split into 2, 4-hour days. For some jurisdictions we have a 15 hour class that is taught in 2, 8-hour days. If those options are not enough we can customize something for you easily.

Private class pricing:

4 hour, 1 day class: $700 plus $75 per student (for textbook, exam and study materials)
8 Hour, 1 day class: $1200 plus $75 per student (for textbook, exam and study materials)
8 Hour, 2 day class: $1275 plus $75 per student (for textbook, exam and study materials)
15 Hour, 2 day class: $2200 plus $75 per student (for textbook, exam and study materials)
For example to organize a single day 8-hour class for 12 students it will be $1200 plus 12 x $75 for a total of $2100. This would work out to $175 per student, a little less than sending them to the open class. Each class includes a nationally approved ServSafe certification exam the end of class which accepted nationwide and is accredited by ANSI.

More About the Private Classes

Why are these classes so special?

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 instructors 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.)

Video excerpt from our class

Instructor Profiles: Lisa Berger

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.

Instructor Profiles: Marisa Gruenwald

After earning a bachelor’s degree in Public Health and a minor in Education from the University of Massachusetts Amherst, Ms. Gruenwald worked for UMass Extension Nutrition Education Program. She was responsible for educating nursery-12th grade students in Brockton Public Schools on Marisa-head-shotproper 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.

Instructor Profiles: 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. 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.

Instructor Profiles: Pedro Diaz

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.

Instructor Profiles: Gary Boudreau

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).

Recent Reviews of our classes

I can’t thank you guys enough for the ServSafe class yesterday. Cindy was both entertaining and informative at the same time. I was dreading the day but somehow she made it fly by with interesting (and funny) stories about recent inspections, she had all of us engaged. I will be sending all our employees through this training! Hang on to Cindy!

I just wanted to say thanks for your leadership of the most recent ServSafe class at the MRA building in December. Your class was quite informative, interesting, gross (but I mean that in a good, educational way, lol) and fun. I really responded to the way you taught your class and my test results showed it. Good luck with your future classes and endeavors. Thanks again! You were a great teacher:)<

Eileen Hicks provided ServSafe training for visually impaired individuals for one of our clients. We received the following feedback on her training: “The class went well, Eileen Hicks, the Instructor, was terrific. We were able to accommodate everyone’s needs in taking the class. I highly recommend Berger for their excellent service.”
We will definitely strive to partner with Berger Food Safety for any of our other clients. thank you!

We just finished an in-store ServSafe Training for our spanish speaking staff and just wanted to follow up and tell you how great the class went. I was a little worried that all the pieces wouldn’t come together but everything went better than I could have expected. I walked in a that morning not knowing what was going to happen but the instructor had it all set up. He turned our little seating area into a classroom with a projector and slides. Everyone was talking notes and asking questions. He had my staff fully engaged and they got a chance to talk about real world situations. I know it was a lot to cover in a short time but he kept their interest. I think it was so valuable for our business, customers and staff but best part-was how easy it was set it up. Thanks again!

The Exam and Textbook we use in Class

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 textbook we use is the 2012 Food Safety for Managers. It comes in English and Spanish, and we can provide alternate books in 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 Managers is written at a 9th grade reading level and is about 80 pages long. This textbook is a concise study guide to help prepare you for the exam.