Gold Standard Spanish – The 8 hour, 1 day class. $189
Product Description
Our ServSafe and NRSFP Manager’s Certification classes are for those being certified for the first time and those who need to renew their expired certification. 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. Look just over to the right in the sidebar.
Class Options
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 certification exam (ServSafe or NRSFP) exam.
Price is $189.
The Fast Track Silver is a much shorter class that is best suited for those who are already 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 somone 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 exam begins at 10 am. The Fast Track Silver includes 2 hours of review followed by the certification exam (ServSafe).
The price is $139.
If you are leaning towards an online course and exam follow this link
Why are our 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 M. Berger MPH, CP-FS
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
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.
Video clip from one of our classes
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!
Ava (verified owner) – :
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.
edblank (verified owner) – :
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.