Important Note: This book contains the Book and Answer Sheet. If you require the book ONLY see (0134764234). If you require the online exam voucher, see (0134764226).
THE definitive book for food safety training and certification
With its comprehensive coverage of key food safety concepts, the ServSafe Coursebook with Answer Sheet 7th edition will completely prepare readers for the ServSafe Food Protection Manager Certification Exam, and, more importantly, it will promote adherence to food safety practices in the workplace. It is the ideal solution for the academic setting, multiple-day training, or individuals in need of more extensive food safety training.
Food safety has never been more important to the restaurant industry and its customers. Based on the 2013 FDA Food Code, the ServSafe Coursebook focuses on the preventative measures to keep food safe. The content in the ServSafe Coursebook goes beyond the principles found in the ServSafe Manager Book and adds greater depth and breadth of food safety practices by featuring expanded sections on food defense, high-risk populations, active managerial control, and crisis management. Food safety topics are presented in a user-friendly, practical way with real-world case studies and stories to help readers understand the day-to-day importance of food safety. ServSafe Coursebook is perfect for a 16 week college semester.
Developed by the industry, for the industry, ServSafe is a proven way to minimize risk and maximize protection for foodservice owners, employees, and customers. Recognized as the industry standard, ServSafe offers a complete suite of printed and online products and is the most important ingredient to food safety training and certification success.
Table of Contents:
Chapter 1 Keeping Food Safe
Chapter 2 Understanding the Microworld
Chapter 3 Contamination, Food Allergens, and Foodborne Illness
Chapter 4 The Safe Food Handler
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
Chapter 11 Safe Facilities and Equipment
Chapter 12 Cleaning and Sanitizing
Chapter 13 Integrated Pest Management
Chapter 14 Food Safety Regulation and Standards
Chapter 15 Staff Food Safety Training
Glossary
Answer Key
Index
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 www.restaurant.org.
