ServSafe coursebook
Edition: 5th ed.
Publisher: National Restaurant Association Solutions
Published: 2008
Place of publication: Chicago, IL
Language: eng
ISBN-13: 9781582802251
Subjects: Health and hygiene; Sanitation; Food service; Food handling; Food service employees; Food service management
Notes: Includes bibliographical references and index.
Table of contents: title: Unit I; title: The Food Safety Challenge :; title: Providing safe food -- The microworld -- Contamination, food allergens, and foodborne illness -- The sdfe foodhandler -- -- Unit II; title: The Flow of Food Through the Operation :; title: The flow of food : an introduction -- The flow of food : purchasing and receiving --; title: The flow of food : storage --; title: The flow of food : preparation --; title: The flow of food : service --; title: Food safety management systems -- -- Unit III; title: Sanitary Facilities and Past Management :; title: Sanitary facilities and equipment -- Cleaning and sanitizing -- Integrated pest management.