ServSafe Essentials without Scantron Certification Exam Form / Edition 3

ServSafe Essentials without Scantron Certification Exam Form / Edition 3

by NRA Educational Foundation
     
 

ISBN-10: 0471521841

ISBN-13: 9780471521846

Pub. Date: 02/20/2004

Publisher: Wiley

Product Details

ISBN-13:
9780471521846
Publisher:
Wiley
Publication date:
02/20/2004
Edition description:
Older Edition
Pages:
304
Product dimensions:
8.50(w) x 10.80(h) x 0.60(d)

Table of Contents

INTRODUCTION.

A Message from the National Restaurant Association Educational Foundation.

International Food Safety Council.

Acknowledgments.

Features of the ServSafe Essentials.

How to Implement the Food Safety Practices Learned in the ServSafe Program.

UNIT 1. THE SANITATION CHALLENGE.

Section 1. Providing Safe Food.

The Dangers of Foodborne Illness.

Preventing Foodborne Illness.

How Food Becomes Unsafe.

Keys to Food Safety.

Section 2. The Microworld.

Microbial Contaminants.

Bacteria.

Viruses.

Parasites.

Fungi.

Foodborne Infection vs. Foodborne Intoxication.

Section 3. Contamination, Food Allergens, and Foodborne Illness.

Types of Foodborne Contamination.

The Deliberate Contamination of Food.

Food Allergens.

Section 4. The Safe Foodhandler.

How Foodhandlers can Contaminate Food.

Diseases Not Transmitted Through Food.

Components of a Good Personal Hygiene Program.

Management’s Role in a Personal Hygiene Program.

UNIT 2. THE FLOW OF FOOD THROUGH THE OPERATION.

Section 5. The Flow of Food: An Introduction.

Preventing Cross-Contamination.

Time and Temperature Control.

Monitoring Time and Temperature.

Section 6. The Flow of Food: Purchasing and Receiving.

General Purchasing and Receiving Principles.

Receiving and Inspecting Food.

Section 7. The Flow of Food: Storage.

General Storage Guidelines.

Refrigerated Storage.

Frozen Storage.

Dry Storage.

Storing Specific Food.

Section 8. The Flow of Food: Preparation.

Thawing Food Properly.

Preparing Specific Food.

Cooking Food.

Cooling Food.

Storing Cooked Food.

Reheating Potentially Hazardous Food.

Section 9. The Flow of Food: Service.

General Rules for Holding Food.

Serving Food Safely.

Off-Site Service.

Section 10. Food Safety Systems.

Food Safety Programs.

Active Managerial Control.

HACCP.

When a HACCP Plan is Required.

Crisis Management.

UNIT 3. SANITARY FACILITIES AND PEST MANAGEMENT.

Section 11. Sanitary Facilities and Pest Management. Sanitary Facilities and Equipment

Materials for Interior Construction.

Considerations for Specific Areas of the Facility.

Sanitation Standards for Equipment.

Installing and Maintaining Kitchen Equipment.

Utilities.

Cleaning and Sanitizing.

Cleaning Agents.

Sanitizing.

Machine Warehousing.

Cleaning and Sanitizing in a Three-Compartment Sink.

Cleaning and Sanitizing Equipment.

Cleaning Nonfood-Contact Surfaces.

Tools for Cleaning.

Storing Utensils, Tableware, and Equipment.

Using Hazardous Materials.

Implementing a Cleaning Program.

Integrated Pest Management.

The Integrated Management Program.

Denying Pests Access to the Establishment.

Denying Pests Food and Shelter.

Identifying Pests.

Working with Pest Control Operator.

Using and Storing Pesticides.

Section 12. Food Safety Regulation and Standards.

Government Regulatory System for Food.

The Food Code.

Foodservice Inspection Process.

Appendix. How to Implement the Food Safety Practices Learned in the ServSafe Program.

Food Safety Evaluation Checklist.

Regulatory Requirements Worksheet.

Index.

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