ServSafe Coursebook
Format: Paperback
ISBN13: 9780471237112
Paperback|9780471237112
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Overview
Introduction. International Food Safety Council. Acknowledgements. A Message from the National Restaurant Association Educational Foundation. Features of ServSafe? Coursebook. UNIT I: THE SANITATION CHALLENGE. Chapter 1: Providing Safe Food. Chapter 2: The Microworld. Chapter 3: Contamination, Food Allergies, and Foodborne Illness. Chapter 4: The Safe Foodhandler. UNIT II: THE FLOW OF FOOD THROUGH THE OPERATION. Chapter 5: Purchasing and Receiving Safe Food. Chapter 6: Keeping Food Safe in Storage. Chapter 7: Protecting Food During Preparation. Chapter 8: Protecting Food During Service. Chapter 9: Principles of a HACCP System. UNIT 111: CLEAN AND SANITARY FACILITIES AND EQUIPMENT. Chapter 10: Sanitary Facilities and Equipment. Chapter 11: Cleaning and Sanitizing. Chapter 12: Integrated Pest Management. UNIT IV: SANITATION MANAGEMENT. Chapter 13: Food Safety Regulation and Standards. Chapter 14: Employee Food Safety Training. Appendix A: Answer Key. Appendix B: Storage Temperatures for Fresh Fruit. Appendix C: Storage Temperatures for Fresh Vegetables. Appendix D: Refrigerated Food Storage. Appendix E: Frozen Food Storage. Appendix F: Shelf Life of Dried Goods. Appendix G: Responding to a Foodborne-Illness Outbreak. Glossary. Index.
| ISBN-13 | 9780471237112 |
|---|---|
| ISBN-10 | 0471237116 |
| Weight | 2.87 Pounds |
| Dimensions | 8.48 x 0.93 x 11.06 In |
| List Price | $62.00 |
| Edition | 2nd Edition |
| Format | Paperback |
|---|---|
| Language | English |
| Pages | 496 pages |
| Publisher | Wiley |
| Published On | 2002-03-11 |
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A2ZBooks
Burgin, Ky, USA
Still in shrink wrap, includes 2001 FDA food code updates. Multiple copies available this title. Q...
Free delivery by: 30 Mar 2026