ServSafe manager
Subtitle: updated with the 2013 FDA Food Code
Edition: 6th edition.
Publisher: National Restaurant Association; Servsafe National Restaurant Association; National Restaurant Assciation
Published: 2014
Language: eng
ISBN-13: 9781582803104; 9781582803098; 9781582803081
Subjects: Health and hygiene; Sanitation; Food; Food service; Food handling; Storage; Food service employees; Food service management
Description: A food safety training and certification program, providing the latest information and tools for you to use every day. Staying aware of the food safety risks faced by your operation will help you keep your operation, your staff, and your customers safe.
Notes: Includes index.
Table of contents: title: Introduction; title: Providing safe food; title: Forms of contamination; title: The safe food handler; title: The flow of food: an introduction; title: The flow of food: purchasing, receiving, and storage; title: The flow of food: preparation; title: The flow of food: service; title: Food safety management systems; title: Safe facilities and pest management; title: Cleaning and sanitizing.