ServSafe Coursebook, with the Certification Exam Answer Sheet / Edition 4

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Overview

Put Food Safety to Work In Your Operation

Congratulations. You re joining millions of foodservice professionals who have made a commitment to keeping their customers and their operations, safe from foodborne illness. 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
  • Employee Guides
  • Instructor Materials
  • Online Exams
  • Paper Exams

About Your Certification

To access your exam score approximately ten business days after you take the exam, log on to . You will need your class number, which your instructor will provide.

Your ServSafe Certification is valid for five years from your exam date. Local laws apply. Check with your local regulatory agency for specific recertification requirements.

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Product Details

  • ISBN-13: 9780471775690
  • Publisher: Wiley, John & Sons, Incorporated
  • Publication date: 5/5/2006
  • Edition description: REV
  • Edition number: 4
  • Pages: 496
  • Product dimensions: 8.50 (w) x 10.90 (h) x 1.00 (d)

Meet the Author

The National Restaurant Association Educational Foundation is a not-for-profit organization dedicated to providing educational and training solutions that serve the needs of the entire restaurant and hospitality industry: corporations, associations, schools, independent operators, and trainers. Established in 1987 through a merger between the National Restaurant Association's educational department and the National Institute for the Foodservice Industry (NIFI), the Foundation has since become the primary source for career development---from high school student to manager and beyond.
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Table of Contents

Introduction.

UNIT 1: THE SANITATION CHALLENGE

Chapter 1. Providing Safe Food.

Chapter 2. The Microworld.

Chapter 3. Contamination, Food Allergens, and Food borne 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.

UNIT 4: SANITATION MANAGEMENT.

Chapter 14. Food Safety Regulation and Standards.

Chapter 15. Employee Food Safety Training.

Answer Key.

Glossary.

Index.

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