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