Food Service Manager Re-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 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:

  • 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:

  • 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
  • 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.