ServSafe Essentials / Edition 2

ServSafe Essentials / Edition 2

by National Restaurant Association Educational Foundation
     
 

ISBN-10: 0471225169

ISBN-13: 9780471225164

Pub. Date: 02/22/2002

Publisher: Wiley

With concern about foodborne illness increasing among consumers, it is more important than ever for restaurants and foodservice operations to be able to assure customers that the food they are eating is safe. This book teaches basic food safety concepts and prepares readers for the ServSafe® Food Protection Manager Certification Examination.  See more details below

Overview

With concern about foodborne illness increasing among consumers, it is more important than ever for restaurants and foodservice operations to be able to assure customers that the food they are eating is safe. This book teaches basic food safety concepts and prepares readers for the ServSafe® Food Protection Manager Certification Examination.

Product Details

ISBN-13:
9780471225164
Publisher:
Wiley
Publication date:
02/22/2002
Edition description:
2nd Edition
Pages:
304
Product dimensions:
8.54(w) x 10.80(h) x 0.60(d)

Table of Contents

Introduction
Unit IFood Safety's Impact on the Operation
Sect. 1Providing Safe Food
Sect. 2The Microworld
Sect. 3Contamination, Food Allergies, and Foodborne Illness
Sect. 4The Safe Foodhandler
Unit IIThe Flow of Food Through the Operation
Sect. 5Purchasing and Receiving Safe Food
Sect. 6Keeping Food Safe in Storage
Sect. 7Protecting Food During Preparation
Sect. 8Protecting Food During Service
Sect. 9Principles of a HACCP System
Unit IIIManaging Your Operation
Sect. 10Sanitary Facilities and Pest Management
Sect. 11Sanitation Regulation
App.: Answer Key
Index

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