By fully preparing for and participating in this course, students will be able to:

1. Recognize the importance of food safety
2. Define foodborne illnesses, understand their occurrence and prevention
3. Differentiate biological, chemical, and physical contaminants; and accidental vs. deliberate contamination
4. Articulate foodborne illness risk factors
5. Respond to a foodborne-illness outbreak
6. Develop good personal hygiene, training, and monitoring programs
7. List various governmental agencies involved in food safety
8. Be aware of the challenges to food safety
9. Cite foods requiring time and temperature control for safety (TCS foods)
10. Distinguish high-risk populations and the importance of food safety for their health and well-being
11. Understand food allergens and food defense
12. Know the application of correct kinds of thermometers
13. Discern the different steps in the flow of food  
14. Understand the importance of purchasing from approved, reputable suppliers
15. Use criteria to accept or reject food and how to label food
16. Identify ways to prevent time-temperature abuse and cross-contaminations through the flow of food
17. Associate the importance of safe facility and pest management in food safety
18. Differentiate between cleaning and sanitizing

This course is instructor-led and is delivered virtually during scheduled class times. The course meets virtually during the first four days: Tuesday, Wednesday, Thursday, Friday. On the fifth day, the last day of the course, you will meet in person at the Charlestown main campus to do a review before taking the proctored exam.

Day 1-4: Virtual, Instructor-led, Synchronous, using meeting link

Day 5: In-Person at the Charlestown main campus located at 250 New Rutherford Avenue in Charlestown, MA.

This curriculum is designed to provide a comprehensive and in-depth training experience for the ServSafe Massachusetts Food Management Certification exam. Each day will build upon the previous day's content, providing a cohesive and integrated learning experience. Throughout the course, students will engage in a variety of learning activities, including lectures, group discussions, case studies, and hands-on exercises. By the end of the course, students will have a deep understanding of food safety principles and best practices, and the knowledge and skills needed to pass the certification exam and excel in their hospitality and restaurant careers.

Day 1 (7 pm – 9 pm):

• Introduction to ServSafe and Food Safety
• Foodborne Illnesses and Contamination
• The Safe Food Handler
• Allergens

Day 2 (7 pm – 9 pm):

• Time and Temperature Control
• Preventing Cross-Contamination
• Cleaning and Sanitizing
• The Flow of Food: Purchasing, Receiving, and Storage

Day 3 (7 pm – 9 pm):

• The Flow of Food: Preparation, Cooking, and Serving
• Food Safety Management Systems
• Facilities and Equipment
• Pest Management

Day 4 (7 pm – 9 pm):

• Employee Health and Personal Hygiene
• Regulations and Legal Requirements
• Crisis Management and Emergency Preparedness
• Customer Service and Food Safety

Day 5 (In-Person review followed by the proctored exam at the main campus in Charlestown, MA, 10 am – 1 pm)

• Review and Practice Exam
• Certification Exam

Yes. During the course, you will be given instructions to create your account at the ServSafe website. By creating an account, you will be able to register for the certification exam for which your course instructor will provide proctoring. More details on the exam day will be discussed in the training, as the exam day approaches.

The last day is three hours in duration and will be comprised of a large group review as well as time for individual questions prior to the administration of the paper/print exam. At the end of the exam, the proctor collects your filled-in answer sheets and mails them to ServSafe in Chicago, IL.

You can expect to receive the exam results to your email address within 7-to-10 business days. You may also log in to ServSafe to view your score and print your certification.  Upon passing the exam, you will be certified in ServSafe Massachusetts Food Management. This certification is a valuable credential that demonstrates a commitment to food safety and professional excellence in the foodservice industry.

On the 5th day, you will complete your preparation and exam at Bunker Hill Community College in Charlestown, MA. Proof of vaccination must be uploaded to be on the college premises. After you have registered for the course and have created your BHCC account, you may then proceed to upload your COVID-19 vaccination documentation. BHCC account set up and vaccination documentation submission instructions will be emailed to you after you register for the course. You should not enroll in this course if you are not fully vaccinated.

If you are planning to drive to get to the main campus in Charlestown, MA to complete your last day, you may park in Students Lots 1 or 2.  Daily parking on the Charlestown Campus is available in lots 1 and 2 at a rate of $15 per day, payable to ABM parking through the ParkMobile app on your mobile device. The Zone number for these lots is 5850.

Directions to the college.

In the event that you do not pass the exam on the first attempt, you may test again, but this time online.  You are required to buy the $99 ServSafe Manager Exam with Online Proctoring Bundle. Please note that the course tuition does not include this second test attempt. You will have to pay out of pocket to take the online proctored test.  When you buy this, you will schedule your exam at a time that’s convenient for you, all you need is a computer or laptop and a private location.