Food Safety for Managers Textbook
December 31, 2017
ServSafe Food Handler Guide
January 1, 2018

Servsafe Class & Exam

Rated 5.00 out of 5 based on 6 customer ratings
(6 customer reviews)

Starting at $100

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. Check out the qualifications of our instructors, a video sample of class and some reviews.  Our classes have long been regarded as the best in the business. We use the current edition of Food Safety for Managers textbook (a real textbook, not a “study guide”). Learn the differences between the Gold Standard classes and Fast Track Silver classes by scrolling down to the full product description below. If you need just the exam without a class you can register on this page by choosing the exam only option or by following this link.

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 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.)

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).

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 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 Managers is written at a 9th grade reading level and is about 80 pages long. This nationally distributed textbook explains the food code in simple terms to help prepare you for the exam.

The Gold Standard is the most popular choice and highly recommended if you have not been certified before. The food safety knowledge you will need to pass the ServSafe exam ranges from common sense to very technical. The longer Gold Standard class gives more time for the instructors to help review subjects that will be on the exam. The Gold Standard includes the Textbook (Food Safety for Managers), 6 hours of lecture, videos and activities, lunch and the ServSafe certification exam.  A red star denotes the Gold Standard Spanish classes which uses ServSafe para gerentes textbook The entire class (lecture, videos and activities) is conducted is Spanish.
Already have a book and don’t need ours? Save $29 by selecting the “class without book” option at checkout.

Priced at $199

The Fast Track Silver is a much shorter class that is best suited for those who are already familiar with the regulations or those who are willing to study hard before getting to class. A good example of who might take this fast track option is someone who was certified in the past or someone willing to read the entire textbook before coming to class. Without this pre-study, most folks will fail no matter how good the instructors are, you just can’t learn what you need to know in 2 hours. The Fast Track Silver includes the textbook and 2 hours of review followed by the ServSafe certification exam . There is not a “no book” option with this class.

Priced at $139

Don’t forget, we have a great online course and exam. Just follow this link!

Certification Exam

ServSafe

Class Hours

The Gold Standard and Spanish Gold classes are from 9:00am to 6:00pm. As the exam usually begins around 4:00pm, some may be out as early as 4:30pm or 5:00pm depending on how quickly they complete the exam.

The Fast Track Silver class is from 9:00am to 1:00pm. As the exam usually begins around 11:00am, some may be out as early as 11:30am or 12:00pm depending on how quickly they complete the exam.

Class Language

Most of the classes are in English but we do offer a Spanish class once a month or so in Boston. Look for the words "SPANISH" when registering.

Exam Language

English, Spanish, Chinese, Korean, French Canadian, Large Print English

About the Exam

At the end of each open class we offer the ServSafe certification exam. We use the ServSafe exam which is ANSI approved and accepted nationwide by every jurisdiction, everywhere in the country. The exams are multiple choice questions with 90 questions on each exam. You must score a 75% to become certified. You can get the 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 the testing organization. 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 ServSafe 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 back from the scoring center.

The Textbook

The textbook used for the English classes is the most up to date version of Food Safety for Managers. We can provide alternate books in Korean, Spanish 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 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.
We use the ServSafe textbook for all our Spanish classes.

6 reviews for Servsafe Class & Exam

  1. Rated 5 out of 5

    edblank

    I completed a course yesterday at the Marriott Residence Inn led by

    Cindy and I wanted to take a moment of your time to say she did a

    great job. I was very impressed by her knowledge of the material (no

    notes) and her tireless efforts to bring energy and fun to what could

    be a rather dull slog. I was also impressed by the way she worked

    hard to engage her students with an entertaining (and disgusting!)

    story about Thanksgiving dinner at her house, the little plastic

    containers of mystery ingredients, the ultraviolet scanner for just

    washed hands, etc. I was also very appreciative of good, important

    information that she shared that seemed to go beyond the book. I am

    thinking here in particular of her good advice regarding investigating

    the delivery and return policies of providers as a key part of a cost

    comparison between providers. Her control of the time and flow of the

    class was excellent and she also did a great job of keeping us current

    as to where we were in the day, for example, “Okay, just one more

    topic and then we can have a little break.” I thought she did a great

    job of covering a lot of information in good time with excellent energy.

    I could go on, but I think you get the idea. I have had the

    opportunity to see a lot of teachers, trainers, group leaders in my

    career and I want you to know that Cindy is a class act and an

    excellent part of your company.

  2. Rated 5 out of 5

    Ava

    I have another excellent review for Cindy. I took the ServSafe course last week at the Hotel Tria in Cambridge and I was so impressed by Cindy’s teaching style and command of the material. Her energy and enthusiasm truly made the day both interesting and fun. Also, the class exercises/outline she used were highly effective ways to have students master the material in time for the exam. I wasn’t expecting to enjoy ServSafe training nearly this much! Best of all, because the class was so engaging, I feel more confident in my own ability to retain this crucial, potentially life-saving information. Thanks for a superb class.

  3. Rated 5 out of 5

    Beth Lepore

    Lisa was terrific! The one-day class covered a lot of material, and prepared me well for the 90 question exam.

    Lisa presented the information in a clear and understandable manner. She used humor to get her points across, and to help us remember the information. The hours flew by quickly.

    I liked how she she was engaging and personable. She created an environment where it was easy to ask questions, even those that weren’t in the textbook. She’s clearly knowledgeable about her field.

    An excellent experience, and I’ll be signing up again in five years!

  4. Rated 5 out of 5

    Lynn Larsen

    Dear Lisa,

    I just wanted to send you a quick thank you email. I attended your course at Costa Produce on Wed 9/25. I have taken many different classes in the past and this was the most informative and enjoyable class I have taken to date. I had two of the kitchen supervisors attend and it was their first time. They were so nervous prior to the class however your teaching style was very effective and they were really able to hear what you were saying. I will definitely recommend your course to others requiring this certification.

  5. Rated 5 out of 5

    Jim Hoben Owner El Pelon Taqueria

    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.

  6. Rated 5 out of 5

    Christopher Chadwick

    Last week I took the Manager’s course and test with Eliza at your office in Roxbury. I just wanted to reach out and let you know what a nice experience this was. I was especially impressed with the accompanying text. It is so well written. It was clear, concise and easy to read. The book was very helpful in preparing me for the one day course and the exam. Eliza did a great job presenting the material. She has so much personality and presents with humor and professionalism.

    I’ve been certified and re-certified a number of times in a number of jurisdictions over the years and this was just the best experience ever.

    Thanks so much for offering this course. Please keep up the good work that you and your team are doing!

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The following is the schedule of of Gold (8 hours) and Silver (4 hours) classes in Eastern Massachusetts:

November 14 – Tuesday – 9 am to 6 pm – Boston MA – Show map
November 17 – Friday – SPANISH- 9 am to 6 pm – Boston MA – Show map
November 18 – Saturday – 9 am to 1 pm – Boston MA – Show map
November 27 – Monday – 9 am to 6 pm – Boston MA – Show map
November 30 – Thursday – 9 am to 1 pm – Boston MA – Show map
December 7 – Thursday – 9 am to 6 pm – Boston MA – Show map
December 14 – Thursday – 9 am to 6 pm – Boston MA – Show map
January 4 – Thursday – 9 am to 6 pm – Boston MA – Show map
January 5 – Friday – SPANISH- 9 am to 6 pm – Boston MA – Show map
January 8 – Monday – 9 am to 1 pm – Boston MA – Show map
January 13 – Saturday – 9 am to 6 pm – Boston MA – Show map
January 18 – Thursday – 9 am to 6 pm – Boston MA – Show map
January 22 – Monday – 9 am to 1 pm – Boston MA – Show map
January 29 – Monday – 9 am to 6 pm – Boston MA – Show map
February 1 – Thursday – 9 am to 1 pm – Boston MA – Show map
February 5 – Monday – 9 am to 6 pm – Boston MA – Show map
February 10 – Saturday – 9 am to 1 pm – Boston MA – Show map
February 15 – Thursday – 9 am to 6 pm – Boston MA – Show map
February 16 – Friday – SPANISH- 9 am to 6 pm – Boston MA – Show map
February 22 – Thursday – 9 am to 6 pm – Boston MA – Show map
February 26 – Monday – 9 am to 1 pm – Boston MA – Show map