
ServSafe Coursebook with the Scantron Certification Exam Form
NRA Educational(Author)
Wiley (Publisher)
2nd Edition
Published on 8. March 2002
Book
Paperback/Softback
496 pages
978-0-471-22517-1 (ISBN)
Article exhausted; check for reprint
Description
With concern about foodborne illness increasing among consumers, it is more important than ever for restaurants and foodservice operations to be able to assure customers that the food they are eating is safe. This book teaches basic food safety concepts and prepares readers for the ServSafer Food Protection Manager Certification Examination.
More details
Edition
2., Aufl.
Language
English
Place of publication
New York
United States
Publishing group
John Wiley and Sons Ltd
Target group
Professional and scholarly
Edition type
Revised edition
Illustrations
Ill.
Dimensions
Height: 27.9 cm
Width: 21.8 cm
Weight
1304 gr
ISBN-13
978-0-471-22517-1 (9780471225171)
Schweitzer Classification
Other editions
New editions
National Restaurant Association Educational Foundation
ServSafe Coursebook
Book
02/2004
3rd Edition
Wiley
€71.19
Article is exhausted, reprint undefined
Previous edition
National Restaurant Association Educational Foundation
ServSafe Coursebook
Book
05/2001
Wiley
€74.90
Article exhausted; check for reprint
Content
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