ServSafe essentials
Publisher: National Restaurant Association Educational Foundation
Published: 1999
Place of publication: Chicago, IL
Language: eng
Number of pages: 291
ISBN-13: 9781582800165; 9780471204411
Subjects: Health and hygiene; Sanitation; Food service; Food handling; Food service employees; Food service management
Description: [This book is] designed ... to enhance your ability to learn and retain the food-safety knowledge that is essential to keep your establishment safe. -Features of the ServSafe Essentials.
Table of contents: title: Food safety's impact on the operation: Providing safe food; Microworld; Contamination, food allergies, and foodborne illness; Safe foodhandler; title: Flow of food through the operation: Purchasing and receiving safe food; Keeping food safe in storage; Protecting food in preparation; Protecting food in serving; Principles of a HACCP system; title: Managing your operation: Sanitary facilities and equipment; Sanitation regulations.