ServSafe Essentials without Scantron Certification Exam Form / Edition 3 available in Paperback
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|Edition description:||Older Edition|
|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.
International Food Safety Council.
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.
Foodborne Infection vs. Foodborne Intoxication.
Section 3. Contamination, Food Allergens, and Foodborne Illness.
Types of Foodborne Contamination.
The Deliberate Contamination of Food.
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.
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.
Storing Specific Food.
Section 8. The Flow of Food: Preparation.
Thawing Food Properly.
Preparing Specific Food.
Storing Cooked Food.
Reheating Potentially Hazardous Food.
Section 9. The Flow of Food: Service.
General Rules for Holding Food.
Serving Food Safely.
Section 10. Food Safety Systems.
Food Safety Programs.
Active Managerial Control.
When a HACCP Plan is Required.
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.
Cleaning and Sanitizing.
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.
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.