In class, I will be teaching from the ServSafe® Essentials text book. You are not required to purchase a book. If you are attending my class, I have books available for my students to borrow for the day of class.

The ServSafe® Essentials text book is based on the FDA Food Model Code.
California’s Retail Food Code, CalCode, is modeled on the FDA Food Model code.

CalCode is what the health department follows when inspecting your facility. You should be familiar with it.

To download the California Retail Food Code Summary of Major Changes click here. (pdf)

To download a list of Food Borne Illnesses from the FDA click here. (pdf)

To download a list of common Food Allergens click here. (pdf)

To download Numbers You Must Know click here. (pdf)

Although we will go into great depth on the many ways to keep the food safe, studying these 4 documents will provide you with important knowledge that we will be building on in class. Pay particular attention to the cooking temperatures and water temperatures in the Summary of Major changes. Learning these temperatures is an important aspect of the class.

Spanish study material is only available by mail at this time.

click here. (pdf) if you would like to view the entire CalCode.

If you have an older ServSafe® textbook, or study material from other food safety programs, most of the information is still relevant. In class, we will be discussing additions and updates. The CalCode summary provides you with the current temperature requirements.