ServSafe Essentials without Scantron Certification Exam Form / Edition 3

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Product Details

  • ISBN-13: 9780471521846
  • Publisher: Wiley, John & Sons, Incorporated
  • Publication date: 2/20/2004
  • Edition description: Older Edition
  • Edition number: 3
  • Pages: 304
  • Product dimensions: 8.50 (w) x 10.80 (h) x 0.60 (d)

Table of Contents

A Message from the National Restaurant Association Educational Foundation v
International Food Safety Council vi
Acknowledgements vii
How to Use ServSafe Essentials viii
How to Implement the Food Safety Practices Learned in the ServSafe Program xi
Unit 1 The Sanitation Challenge
Section 1 Providing Safe Food 1
The Dangers of Foodborne Illness 4
Preventing Foodborne Illness 4
How Food Becomes Unsafe 9
Keys to Food Safety 11
Section 2 The Microworld 1
Microbial Contaminants 4
Bacteria 5
Viruses 14
Parasites 14
Fungi 18
Foodborne Infection vs. Foodborne Intoxication 19
Section 3 Contamination, Food Allergens, and Foodborne Illness 1
Types of Foodborne Contamination 3
The Deliberate Contamination of Food 10
Food Allergens 12
Section 4 The Safe Foodhandler 1
How Foodhandlers Can Contaminate Food 3
Diseases Not Transmitted Through Food 4
Components of a Good Personal Hygiene Program 5
Management's Role in a Personal Hygiene Program 13
Unit 2 The Flow of Food Through the Operation
Section 5 The Flow of Food: An Introduction 1
Preventing Cross-Contamination 3
Time and Temperature Control 5
Monitoring Time and Temperature 7
Section 6 The Flow of Food: Purchasing and Receiving 1
General Purchasing and Receiving Principles 3
Receiving and Inspecting Food 3
Section 7 The Flow of Food: Storage 1
General Storage Guidelines 3
Refrigerated Storage 5
Frozen Storage 7
Dry Storage 9
Storing Specific Food 9
Section 8 The Flow of Food: Preparation 1
Thawing Food Properly 3
Preparing Specific Food 4
Cooking Food 8
Cooling Food 14
Storing Cooked Food 16
Reheating Potentially Hazardous Food 17
Section 9 The Flow of Food: Service 1
General Rules for Holding Food 3
Serving Food Safely 5
Off-Site Service 10
Section 10 Food Safety Systems 1
Food Safety Programs 3
Active Managerial Control 4
When a HACCP Plan is Required 11
Crisis Management 12
Unit 3 Sanitary Facilities and Pest Management
Section 11 Sanitary Facilities and Pest Management 1
Sanitary Facilities and Equipment 5
Materials for Interior Construction 6
Considerations for Specific Areas of the Facility 6
Sanitation Standards for Equipment 9
Installing and Maintaining Kitchen Equipment 11
Utilities 12
Cleaning and Sanitizing 18
Cleaning Agents 19
Sanitizing 19
Machine Warewashing 20
Cleaning and Sanitizing in a Three-Compartment Sink 22
Cleaning and Sanitizing Equipment 24
Cleaning Nonfood-Contact Surfaces 25
Tools for Cleaning 25
Storing Utensils, Tableware, and Equipment 26
Using Hazardous Materials 27
Implementing a Cleaning Program 28
Integrated Pest Management 30
The Integrated Pest Management Program 31
Denying Pests Access to the Establishment 31
Denying Pests Food and Shelter 33
Identifying Pests 34
Working with a Pest Control Operator 35
Using and Storing Pesticides 35
Section 12 Food Safety Regulation and Standards 1
Government Regulatory System for Food 3
The Food Code 4
Foodservice Inspection Process 5
Appendix How to Implement the Food Safety Practices Learned in the ServSafe Program 1
Food Safety Evaluation Checklist 3
Regulatory Requirements Worksheet 10
Index 1
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