Food Service Manager Re-Certification
Preparing Tomorrow's Foodservice Leaders Today
Food Safety Re-Certification Class
What makes Bilingual Hospitality your best choice for food safety re-certification?
Our NRAEF certified 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.
Training and Cost
We believe that training does not end in the classroom. Students receive:
- SERVSAFE STARTERS TM Employee Guide (Fifth Edition)
- BHTS Study Guide
- Exam and certification upon passing grade
Our fee for the required 8 hour class is $150.
Private class costs: $450.00 per day plus cost of materials per student.
Check our class schedule for a class near you.
The food safety re-certification 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.
Why should you re-certify?
The training your staff receives during the ServSafe® Food Protection Manager Re-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. Please note that most counties require re-certification
before the national certificate expires.
During the ServSafe® Food Safety Manager Re-Certification Course, student will review:
- 2005 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
- Dishwashing
- 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® food safety 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.