ServSafe Coursebook with Answer Sheet / Edition 5

ServSafe Coursebook with Answer Sheet / Edition 5

by National Restaurant Association Solutions
     
 

ISBN-10: 0135026253

ISBN-13: 9780135026250

Pub. Date: 03/28/2008

Publisher: Prentice Hall

Delivering comprehensive training of key food safety concepts, this book is the ideal solution for the academic setting, multiple-day training or individuals in need of more extensive food safety training. The content in ServSafe Coursebook, 5th edition goes beyond the principles found in ServSafe Essentials, 5th edition and adds greater depth and breadth of food

Overview

Delivering comprehensive training of key food safety concepts, this book is the ideal solution for the academic setting, multiple-day training or individuals in need of more extensive food safety training. The content in ServSafe Coursebook, 5th edition goes beyond the principles found in ServSafe Essentials, 5th edition and adds greater depth and breadth of food safety practices by featuring expanded sections on high-risk populations, active managerial control, and crisis management. Based on a new job task analysis revised exclusively for the Fifth Edition, the book reflects the latest updates to the FDA Food Code, new science-based and industry best practices and prepares students for the ServSafe® Food Protection Manager Certification Exam. This edition comes with an answer sheet for the pencil and paper exam.

Product Details

ISBN-13:
9780135026250
Publisher:
Prentice Hall
Publication date:
03/28/2008
Series:
ServSafe Series
Edition description:
Older Edition
Pages:
460
Product dimensions:
8.50(w) x 10.80(h) x 0.80(d)

Table of Contents

Unit 1: The Sanitation Challenge

Chapter 1: Providing Safe Food

Chapter 2: The Microworld

Chapter 3: Contamination, Food Allergens, and Foodborne Illness

Chapter 4: The Safe Foodhandler

Unit 2: The Flow of Food through the Operation

Chapter 5: The Flow of Food: An Introduction

Chapter 6: The Flow of Food: Purchasing and Receiving

Chapter 7: The Flow of Food: Storage

Chapter 8: The Flow of Food: Preparation

Chapter 9: The Flow of Food: Service

Chapter 10: Food Safety Management Systems

Unit 3: Sanitary Facilities and Pest Management

Chapter 11: Sanitary Facilities and Equipment

Chapter 12: Cleaning and Sanitizing

Chapter 13: Integrated Pest Management

Chapter 14: Food Safety Regulation and Standards

Chapter 15: Employee Food Safety Training

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