ServSafe Essentials / Edition 2

ServSafe Essentials / Edition 2

by National Restaurant Association Educational Foundation
     
 

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ISBN-10: 0471237094

ISBN-13: 9780471237099

Pub. Date: 02/25/2002

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.

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:
9780471237099
Publisher:
Wiley
Publication date:
02/25/2002
Edition description:
Older Edition
Pages:
304
Product dimensions:
21.64(w) x 27.89(h) x 1.50(d)

Table of Contents

Introduction.

International Food Safety Council.

Acknowledgements.

A Message from the National Restaurant Association Educational Foundation.

Features of ServSafe® Essentials.

UNIT I: FOOD SAFETY'S IMPACT ON THE OPERATION.

Section 1: Providing Safe Food.

Section 2: The Microworld.

Section 3: Contamination, Food Allergies, and Foodborne Illness.

Section 4: The Safe Foodhandler.

UNIT II: THE FLOW OF FOOD THROUGH THE OPERATION.

Section 5: Purchasing and Receiving Safe Food.

Section 6: Keeping Food Safe in Storage.

Section 7: Protecting Food During Preparation.

Section 8: Protecting Food During Service.

Section 9: Principles of a HACCP System.

UNIT 111: MANAGING YOUR OPERATION.

Section 10: Sanitary Facilities and Pest Management.

Section 11: Sanitation Regulation.

Appendix.

Answer Key.

Index.

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