Pub. Date:
Prentice Hall
ServSafe Coursebook / Edition 6

ServSafe Coursebook / Edition 6

by National Restaurant Association
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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
    • Instructor Materials
    • Online Exams
    • Paper Exams
    • Employee Guides

About Your Certification

To access your exam score approximately ten business days after you take the exam, please visit: You will need your class number, which your instructor will provide.

Product Details

ISBN-13: 2900133075846
Publisher: Prentice Hall
Publication date: 05/29/2012
Edition description: Older Edition
Pages: 319
Product dimensions: 6.00(w) x 1.25(h) x 9.00(d)

About the Author

The National Restaurant Association Educational Foundation (NRAEF) is a not-for-profit organization dedicated to fulfilling the educational mission of the National Restaurant Association. As the nation's largest private sector employer, the restaurant and foodservice industry is the cornerstone of the American economy, of career-and-employment opportunities, and of local communities. Focusing on three key strategies of risk management, recruitment, and retention, the NRAEF is the premier provider of educational resources, materials, and programs, which address attracting, developing and retaining the industry’s workforce. For more information on the NRAEF, visit

Table of Contents

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Unit 1: The Sanitation Challenge

Chapter 1: Providing Safe Food

Chapter 2: The Microworld

Chapter 3: Contamination, Food Allergens, and Foodborne 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

Chapter 14: Food Safety Regulation and Standards

Chapter 15: Employee Food Safety Training

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