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Private Managers Certification Course & ServSafe Exam

5.00 out of 5 based on 3 customer ratings
(3 customer reviews)

$700 - $1275 plus $75 per student for materials

This private ServSafe Manager’s Certification class is for those being certified for the first time, those who need to renew their expired certification or foodhandlers that need training but not certification. The training is held at your business.

To register for our classes follow the steps below… choose the 1 day or 2 day format for the 8 hour class, or the 1 day format for the 4 hour class, the date (remember it must be at least 2 weeks from today), your preferred times, and the number of students you expect, then add it to the cart and checkout! The dates will be confirmed by BFSC by the next business day! There are lots more details of the class if you scroll towards the bottom of the page.

Product Description

We can conduct the same class as our open class but just for you and your employees. The class can be taught in English, Spanish or Portuguese. Many companies find that it saves time and perhaps money as employees don’t have to travel. The class is less expensive than the open class when you have more than 8 students to train.

The classes are upbeat and entertaining as we have the best instructors in the Universe!

The 8 hour private course is recommended for all first time certifiers. The 8 hour Certification Class includes: 6 hours of instruction; followed by a 2 hour exam period; the textbook; the ServSafe exam; classroom study packet; and the official ServSafe Certificate (if you score a 75% or better on the test)!

The 15 hour private course is really for Rhode Island which requires this much training to become certified (in addition to passing the exam.) The 15 hour Certification Class includes: 13 hours of instruction; followed by a 2 hour exam period; the 2013 textbook; the ServSafe exam; classroom study packet; and the official ServSafe Certificate (if you score a 75% or better on the test)!

The 4 hour private course is really best for who are certifying for the second,third or fifth time, but if you have a group that will really read the textbook in advance this format can work for first time certifications as well. The 4 hour Certification Class includes: 2 hours of review; followed by a 2 hour exam period; the 2013 textbook; the ServSafe exam; classroom study packet; and the official ServSafe Certificate (if you score a 75% or better on the test)!

If you are leaning towards an online course and exam follow this link


Why are our classes so special



1. All our instructors are Certified Professionals in Food Safety (CP-FS), and each have 9 or more years experience in teaching this class. 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, and are engaging speakers keeping a dull subject interesting. Both instructors are frequent guests on national television programs.

3. Our instructors have trained more managers in food safety than anyone in New England.

4. Class includes 6 full hours of lecture (many other classes include 2 hours) The textbook, coffee, lunch and the exam. The ServSafe exam is getting harder and harder. We believe a 90 questions exam deserves more review than 2 hours.

5. All instructors work as food safety inspectors – this experience in the field translates to a better instructor in class.

6. People like us!


Instructor Profiles: Lisa Berger


ServSafe Classes

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


ServSafe Food SAfety Certification class

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


Additional Information

Weight 10 lbs
Dimensions 12 x 9 x 12 in
Class Languages:

English, Portugeuse, Spanish

Exam Languages

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

About The Exam

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 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 and certificates back from ServSafe.

The Textbook

The textbook we use is the 2013 Servsafe Managers or the 2013 Food Safety for Managers. Books are available in English, 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 2013 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. The ServSafe Managers 6th edition is 180 pages and is also written at a 9th grade reading level.

3 reviews for Private Managers Certification Course & ServSafe Exam

  1. 5 out of 5

    :

    “Hi Lisa,I just wanted to say thanks for your leadership of the most recent sanitation 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:)

  2. 5 out of 5

    :

    “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

  3. 5 out of 5

    :

    Cindy came out our place in Western Mass and had the entire staff eating out of her hands ( oh that’s a bad food safety metaphor) The content was tilted towards our operation making the class relevant to all our employees – we had servers come even though they don’t need to be certified.

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