ServSafe Coursebook 3rd Edition (with the Online Exam Answer Form)
Book details
Summary
Description
Introduction. A Message from the National Restaurant. Association Educational Foundation. International Food Safety Council. Acknowledgements. Features of the ServSafe Coursebook. 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 Systems. UNIT 3: CLEAN AND SANITARY FACILITIES AND EQUIPMENT. Chapter 11. Sanitary Facilities and Equipment. Chapter 12. Cleaning and Sanitizing. Chapter 13. Integrated Pest Management. UNIT 4: SANITATION MANAGEMENT. Chapter 14. Food Safety Regulation and Standards. Chapter 15. Employee Food Safety Training. Answer Key. Glossary. Index.
We would LOVE it if you could help us and other readers by reviewing the book