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
Students receive:

  • 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:

  • Current 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® 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.