Address: 48 Centre St, Boston, MA 02119, USA
Phone: +16174451647
Sunday: Closed
Monday: 9AM–5PM
Tuesday: 9AM–5PM
Wednesday: 9AM–5PM
Thursday: 9AM–5PM
Friday: 9AM–5PM
Saturday: Closed
Unity Rasheik
I just started working here. I cook for the Lunch service just started 12/13/2021. Chef Douglas is great!!! Executive Sous Chef Keenan and Sous Chef Matt are very informative and give guidance with patients. So glad I applied for this position.
Don Wahl
Friendly, comfortable experience.
Ralph Vitiello
Lisa's team is professional and energetic, you will learn in a great environment!
Sam Archer
This is a wonderful company to get your foodhandler's certifications from. They are very professional but they also use humorous anecdotes to make their points, and they will cover everything you need to know to pass National Restaurant Association ServSafe exams. Many classes to fit your schedule.
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Not directly but parking is available on the street if you can find a spot.
Hello: We have the Food Protection Certification classes (ServSafe exams) in our office 4-8 times per month. We also have the class in Spanish once per month. If you're interested in registering for a class, feel free to call or visit our website. Thanks, Lisa Berger
As long you study the material before entering the class. Know Fattom acidity range,and danger zones of food, you should do fine.before the test they review the book and explain the need to know the material. If you look at FATTOM Bacteria need F. Food A acidity range 4.1_7.6 T. Temperature Range. between41_135 to flourish T. Time total time food can remain in danger zone. O most bacteria need. O^2(oxygen) M. Moisture most food has a moisture level over 80 % cooking certain food will bring it to a safe level ex bacon 98% moisture cooked is below 85%range usually 75% This 50% of the test the rest is situations of common sense. Read questions slowly take your time to answer them correctly
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