Berger Food Safety Consulting - Since 1997
StudentsBFSC is proud to have certified more companies, more chefs, more managers than any one else in New England since 1995. We have a convenient location in Boston for regularly scheduled ServSafe classes
We love to write haccp plans!
We Wrote the book on Food Safety!
Meet Our Consultants!
Lisa Berger MPH, CP-FSMs.Berger is the founder and president of BFSC. With 20 years in the business as an epidemiologist and food safety expert she is a frequent speaker for public health organizations (the Massachusetts Health Officers Association, the Food and Drug Administration [FDA] the Massachusetts Restaurant Association (MRA), and the food service industry in general. She appears often on local and national TV programs and is considered an expert witness in the food safety world. Ms. Berger is also the author of the prominent food safety text book “Food Safety for Managers” and is a trainer for health inspectors across the country.
Eileen Hicks CP-FSAfter 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. Ms. Hicks also served as Nutrition Director for the Westwood Public Schools for four years 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 hundreds of inspections in the Boston and Metro West areas, venues such as Gillette Stadium and TD Banknorth Garden and numerous restaurants.
Cynthia Parenteau, CP-FSMs. Parenteau has consulted for BFSC since 2005. She has worked with Boston area establishments such as: Todd English Enterprises, Fresh City (multiple locations), Fire and Ice (multiple locations), KFC (multiple locations), Nashoba Brook Bakery; Wellesley College, TD Banknorth Garden, Agganis Arena (BU), and for special events such as the Democratic National Convention (DNC) at the Garden. She has also been a trainer for the Massachusetts Restaurant Association, the Worcester Department of Public Health, Boston Public Schools, Burlington Public Schools and many others. Ms. Parenteau has appeared often on local and national TV programs and is author of the prominent food safety training book "Food Safety for Managers".
Robin Williams BS, CP-FS, REHS, RS,Robin brings a wealth of experience to Berger Food Safety Consulting with her years of experience in the military sector, the regulatory sector and the private sector. She has seen it all and done it all. She has worked with Berger Food Safety Consulting for 15 years and has developed many loyal clients like Gillette Stadium , helping to insure their distinction as the only NFL stadium without a critical violation in the last 2 years. Whether you need training or regular audits, Robin will offer her broad experience to your business.
Darin S. Detwiler M.A.Ed.Mr. Detwiler has over 20 years of experience and involvement in food safety reform and over 15 years of experience as a public educator. In 1993, Mr. Detwiler lost his young son, Riley, to E.coli during the “Jack-in-the-Box” E. Coli O157:H7 outbreak in the Pacific Northwest (which resulted in hospitalization of well over 500 people and the deaths of four children.) In 1993 he testified before a Congressional panel on the state of food safety. As a parent, he worked with the USDA to advocate for stronger food safety regulation. The highlight of his USDA work was his participation needed to create and federally mandate the use of “Food Safe Handling Labels on all raw meat and poultry products.” Still in use today, these consumer labels issue warnings that products may contain bacteria capable of causing injury or death to the consumer together with safe handling instructions outlining steps critical to food safety.
Pedro Diaz, MBAMr. 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.
>Emily Bahnsen graduated from the University at Buffalo with a dual degree in Health & Human Services and Psychology, and a minor in Art History. Afterward, Ms. Bahnsen worked teaching Environmental Education with The Y in California and New York and spent summers working in Adventure Trips and Farm Programs. She has been certified with CPR/AED/First Aid for 9 years and as a Wilderness First Responder for 4 years. Ms. Bahnsen is also an accredited Red Cross CPR/AED/First Aid instructor. Currently Ms. Bahnsen works for Berger Food Safety Consulting, teaching their “Choke Safe” classes and managing the office.<>
Ms. Lemay worked as a Nutritionist with Action for Boston Community Development. She was responsible for nutrition education for the children at the program and their families, managing dietary concerns and meal plans for the children and overseeing food service operations and food safety. It is through her time in this position that she realized her true passion for food safety. Ms. Lemay has also donated her time throughout the years to Share Our Strength’s Cooking Matters program teaching about healthy cooking and food safety.