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International Food Safety Council.
A Message from the National Restaurant Association Educational Foundation.
Features of ServSafe Coursebook.
UNIT I: THE SANITATION CHALLENGE.
Chapter 1: Providing Safe Food.
Chapter 2: The Microworld.
Chapter 3: Contamination, Food Allergies, and Foodborne Illness.
Chapter 4: The Safe Foodhandler.
UNIT II: THE FLOW OF FOOD THROUGH THE OPERATION.
Chapter 5: Purchasing and Receiving Safe Food.
Chapter 6: Keeping Food Safe in Storage.
Chapter 7: Protecting Food During Preparation.
Chapter 8: Protecting Food During Service.
Chapter 9: Principles of a HACCP System.
UNIT 111: CLEAN AND SANITARY FACILITIES AND EQUIPMENT.
Chapter 10: Sanitary Facilities and Equipment.
Chapter 11: Cleaning and Sanitizing.
Chapter 12: Integrated Pest Management.
UNIT IV: SANITATION MANAGEMENT.
Chapter 13: Food Safety Regulation and Standards.
Chapter 14: Employee Food Safety Training.
Appendix A: Answer Key.
Appendix B: Storage Temperatures for Fresh Fruit.
Appendix C: Storage Temperatures for Fresh Vegetables.
Appendix D: Refrigerated Food Storage.
Appendix E: Frozen Food Storage.
Appendix F: Shelf Life of Dried Goods.
Appendix G: Responding to a Foodborne-Illness Outbreak.