ServSafe Coursebook (text only)
5th Edition
Published on 24. July 2008
Book
Paperback/Softback
460 pages
978-0-13-502652-6 (ISBN)
Description
Delivering comprehensive training of key food safety concepts, this book is the ideal solution for the academic setting, multiple-day training or individuals in need of more extensive food safety training. The content in ServSafe Coursebook, 5th edition goes beyond the principles found in ServSafe Essentials, 5th edition and adds greater depth and breadth of food safety practices by featuring expanded sections on high-risk populations, active managerial control, and crisis management. Based on a new job task analysis revised exclusively for the Fifth Edition, the book reflects the latest updates to the FDA Food Code, new science-based and industry best practices and prepares students for the ServSafe (R) Food Protection Manager Certification Exam.
More details
Edition
5th edition
Language
English
Place of publication
United States
Publishing group
Pearson Education (US)
Target group
College/higher education
Dimensions
Height: 279 mm
Width: 216 mm
Weight
1218 gr
ISBN-13
978-0-13-502652-6 (9780135026526)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Classification
Other editions
New editions
.. .. National Restaurant Association
ServSafe Course Book Fifth Edition, Updated with 2009 FDA Food Code
Book
07/2010
5th Edition
Pearson
€68.19
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Content
Unit 1: The Sanitation Challenge
Chapter 1: Providing Safe Food
Chapter 2: The Microworld
Chapter 3: Contamination, Food Allergens, and Foodborne Illness
Chapter 4: The Safe Foodhandler
Unit 2: The Flow of Food through the Operation
Chapter 5: The Flow of Food: An Introduction
Chapter 6: The Flow of Food: Purchasing and Receiving
Chapter 7: The Flow of Food: Storage
Chapter 8: The Flow of Food: Preparation
Chapter 9: The Flow of Food: Service
Chapter 10: Food Safety Management Systems
Unit 3: Sanitary Facilities and Pest Management
Chapter 11: Sanitary Facilities and Equipment
Chapter 12: Cleaning and Sanitizing
Chapter 13: Integrated Pest Management
Chapter 14: Food Safety Regulation and Standards
Chapter 15: Employee Food Safety Training
Chapter 1: Providing Safe Food
Chapter 2: The Microworld
Chapter 3: Contamination, Food Allergens, and Foodborne Illness
Chapter 4: The Safe Foodhandler
Unit 2: The Flow of Food through the Operation
Chapter 5: The Flow of Food: An Introduction
Chapter 6: The Flow of Food: Purchasing and Receiving
Chapter 7: The Flow of Food: Storage
Chapter 8: The Flow of Food: Preparation
Chapter 9: The Flow of Food: Service
Chapter 10: Food Safety Management Systems
Unit 3: Sanitary Facilities and Pest Management
Chapter 11: Sanitary Facilities and Equipment
Chapter 12: Cleaning and Sanitizing
Chapter 13: Integrated Pest Management
Chapter 14: Food Safety Regulation and Standards
Chapter 15: Employee Food Safety Training