Chapter 2: Cross-contamination lab


My goal is to stretch our food budget and make Servsafe engaging by having a lab per chapter which works out to about once a week. I just don’t want my students to dread all the book work and vocabulary.

On Fridays, I have chosen a frugal lab such as french bread pizza.

I already had bacon on hand in the freezer from last semester and cheese. I purchased the bread BOGOF and pineapple and marinara sauce to be more frugal.

Students were responsible for frying their bacon without cross contaminating the fruit or other ingredients.

IMG_1878Bacon is always a winner.



We’re practicing good personal hygiene after handing raw pork.


I had them use one boat per lab group.

IMG_1877I remind them it’s a snack and not a meal to keep it frugal.

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