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Lyn Brock
Training Coordinator
EFNEP and UC CalFresh
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Activities
ServSafe Chapters 1-3
CH 1: Factors Affecting Food Safety
CH 1: TCS or Non-TCS Foods
CH 2: Biological Contamination
CH 2: Food Allergies
CH 3: Hand Washing Steps
ServSafe Chapters 4-5
CH 4: Thermometers
CH 5: Accept or Reject
CH 5: Refrigerator Storage Order
ServSafe Chapters 6-7
Cooking Temperatures Flash Cards
Cooking Temperatures Order
Thawing and Cooling
ServSafe Chapters 9-10
CH 9-10 Review
Quizzes
CH 4: Cross-Contamination
