Serving safe food
Subtitle: certification coursebook.
Contributors: Educational Foundation (National Restaurant Association)
Publisher: Educational Foundation, National Restaurant Association; Kendall/Hunt Pub. Co.
Published: 1995
Place of publication: Chicago, Ill; Dubuque, Iowa
Language: eng
Number of pages: 201
Subjects: Food service -- Sanitation.; Food service employees -- Health and hygiene.; Food handling.; Food service management.
Other titles: ServSafe serving safe food
Description:  This [book] has been designed for self-study.... [It] covers the need for food safety, the hazards that threaten food, and guidelines for training employees in personal hygiene. [It] covers the basics of a Hazard Analysis Critical Control Point (HACCP) food safety system and methods for training employees to run the system. [It] covers methods for purchasing, receiving, storing, preparing, cooking, holding, serving, cooling, and reheating food safely. [It] covers designing facilities and choosing equipment, cleaning and sanitizing, and controlling pests. In addition, ideas for working with regulatory agencies are included. -Introd.
Notes: Includes bibliographical references (p. 189-191) and index.
At head of title: ServSafe.