Our Manager’s Certification classes with the ServSafe certification exam are for those being certified for the first time and those who need to renew their expired certification. These classes are pretty entertaining as the instructors are very good at what they do and somehow keep everyone engaged throughout the entire class. Read on to check out the qualifications of our instructors, a video sample of class, some reviews, what makes our classes unique and the differences between the Gold Standard classes and Fast Track Silver classes.
Gold Standard Classes
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. Denotes the Gold Standard Spanish classes which uses Food Safety for Managers – español. The entire class (lecture, videos and activities) is conducted is Spanish.
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Priced at $189
Fast Track Silver Classes
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!
If you don’t need the 8 hour class or the 2 hour review you could opt for the exam for $75 at any of the classes (please see the exam info page)
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.)
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: Cindy Parenteau
Cynthia Parenteau is a Certified Professional in Food Safety (CP-FS) who has performed hundreds of inspections and conducted countless seminars in her work with Berger Food Safety Consulting. Her dealings with restaurants , hotels, stadiums, arenas, and schools and her experience teaching managers food safety on a daily basis give her instruction a practical edge. Ms. Parenteau is co author of the 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 among many others. Ms. Parenteau is also a contributor to many news and 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 CP-FS
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
Recent Reviews of the 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!
Dan – Boston 2011
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:)
Video Excerpt of one of our ServSafe Classes
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 2012 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.
In Massachusetts and most other states (except Rhode Island get more details about Rhode Island requirements here.), all a manager has to do is pass the exam. There is no requirement as to how they get the knowledge to pass. How you study is up to you. Since you have a choice, take a minute to review the information below. These classes are not a commodity, you are putting in the effort, so why not go with the best?