Food Service Manager Certification
Preparing Tomorrow's Foodservice Leaders Today
English and Spanish Food Safety Certification Courses in Maryland, Virginia and Washington DC
What makes Bilingual Hospitality your best choice?
Our instructors are trained to provide information in an informative yet entertaining way. We use proven techniques to produce passing results. 98% of students taking the English written test pass the first time.
Maryland law requires that ServSafe® food safety Certification be taught in 16 hours (two days). BHTS offers Spanish ServSafe® Certification with a third-day option, depending on student response and demand. Most Spanish ServSafe® classes begin testing on the second day. BHTS has seen a dramatic increase in passing grades with this option. There is no additional cost for the third day option.
The course is taught in English or Spanish; however, students may take the exams in English, Spanish, Chinese, Japanese, Korean, French Canadian, or large print. Please provide at least one month notice for a specific language exam.
Training and Cost
We believe that training does not end in the classroom. That is why
- a copy of the ServSafe® Essentials Text book
- BHTS Study Guide
- Exam and certification upon passing grade
Our fee for the required 16 hour class is $200. (open enrollment)
Private classes are $450.00 per day plus the cost of materials per student
Check our class schedule for an English or Spanish Food Safety Manager class near you.
Why should you certify?
The training your staff receives during the ServSafe® Food Protection Manager Certification program is not only required but can save you from potential losses from a foodborne illness traced back to your facility. But do you know how many staff members need certification?
Check here for a quick list to check your requirements
During the ServSafe® Food Safety Manager Certification Course, you will learn:
- 2009 FDA Food Code updates
- How food becomes unsafe
- Identifying and preventing foodborne illnesses and microbial contamination
- Identifying Food Allergens
- How foodhandlers contaminate food
- Monitoring Time and Temperature
- Preventing cross-contamination
- A Good Personal Hygiene Program
- Hazards in the flow of food
- The principles of purchasing, receiving, storing, preparing, cooking, holding and serving food
- Cleaning and sanitizing
- Food Safety Systems, including Active Managerial Control, HACCP, and Crisis Management
- Sanitary Facilities and Equipment Design and Requirements
- Integrated Pest Management and working with a Pest Control Operator
- Crisis Management
- Employee training
- Food Safety Regulations including government regulation of Food Service Operations and food service inspection process
- Employee Food Safety Training
- and much more!
After completing a ServSafe® class and passing the exam, each student receives a certification from the National Restaurant Association Education Foundation (NRAEF). Certification is based on a passing grade of 75% or above. Certification is valid for three years in Maryland, Washington DC and Virginia.