ServSafe CourseBook with Paper/Pencil Answer Sheet Update with 2009 FDA Food Code / Edition 5

ServSafe CourseBook with Paper/Pencil Answer Sheet Update with 2009 FDA Food Code / Edition 5

by National Restaurant Association
     
 

ISBN-10: 0135107334

ISBN-13: 9780135107331

Pub. Date: 06/29/2010

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 ServSafer Coursebook Update with 2009 FDA Food Code, 5/E goes beyond the principles found in ServSafer Essentials Update with 2009 FDA Food Code,

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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 ServSafer Coursebook Update with 2009 FDA Food Code, 5/E goes beyond the principles found in ServSafer Essentials Update with 2009 FDA Food Code, 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 2009 FDA Food Code, new science-based and industry best practices and prepares students for the ServSafer Food Protection Manager Certification Exam. ServSafer is the industry's leading food safety training and certification program, because it provides the latest information and tools for you to use every day. And ServSafe is recognized by more federal, state, and local jurisdictions than any other food safety certification. ServSafe food safety training materials and exams are available in English and other languages. This edition includes the Paper/Pencil Answer Sheet with the Coursebook.

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Product Details

ISBN-13:
9780135107331
Publisher:
Prentice Hall
Publication date:
06/29/2010
Edition description:
Older Edition
Pages:
452
Product dimensions:
8.50(w) x 10.70(h) x 0.60(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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