ServSafe Coursebook with the Scantron Certification Exam Form

1. Providing Safe Food 2. The Microworld 3. Contamination, Food Allergies, and Foodborne Illness 4. The Safe Foodhandler 5. Purchasing and Receiving Safe Food 6. Keeping Food Safe in Storage 7. Protecting Food During Preparation 8. Protecting Food During Service 9. Principles of a HACCP System 10. Sanitary Facilities and Equipment 11. Cleaning and Sanitizing 12. Integrated Pest Management 13. Food-Safety Regulations and Standards 14. Employee Food-Safety Training Appendix A. Storage Temperatures for Fresh Fruits Appendix B. Storage Temperatures for Fresh Vegetables Appendix C. Refrigerated Storage of Foods Appendix D. Storage of Frozen Foods Appendix E. Shelf Life of Dried Goods Appendix F. Responding to an Outbreak of Foodborne Illness