Culinary Arts I students are making their way through the ServSafe food handler training. They are learning all the measures the foodservice industry puts in place to ensure food safety. So far, they’ve learned about common foodborne pathogens and the conditions they need to grow. Next, they learned about personal hygiene and cleanliness. Now, they are learning about the flow of food through an operation and how to minimize cross contamination and time-temperature abuse throughout purchasing, receiving, storing, preparing, and cooking. Students have enjoyed practicing food safety as they’ve made pizzas and spaghetti.