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

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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 ServSafe® Coursebook Update with 2009 FDA Food Code , 5/E goes beyond the principles found in ServSafe® 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 ServSafe® Food Protection Manager Certification Exam.

ServSafe ® 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.

Textbooks Online Training Videos/DVDs Instructor Materials Online Exams Paper Employee Guides

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: 6/29/2010
  • Edition description: Older Edition
  • Edition number: 5
  • Pages: 452
  • Sales rank: 1,163,533
  • Product dimensions: 8.50 (w) x 10.70 (h) x 0.60 (d)

Meet the Author

The National Restaurant Association Educational Foundation (NRAEF) is a not-for-profit organization dedicated to fulfilling the educational mission of the National Restaurant Association. As the nation's largest private sector employer, the restaurant and foodservice industry is the cornerstone of the American economy, of career-and-employment opportunities, and of local communities. Focusing on three key strategies of risk management, recruitment, and retention, the NRAEF is the premier provider of educational resources, materials, and programs, which address attracting, developing and retaining the industry’s workforce. For more information on the NRAEF, visit www.nraef.org .
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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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