Managers Food Protection Private Classes
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
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.)
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 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.
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.
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).
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!
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.