ServSafe Coursebook
Pearson (Publisher)
6th Edition
Published on 27. September 2012
Book
Paperback/Softback
319 pages
978-0-13-307584-7 (ISBN)
Article exhausted; check for reprint
Description
Delivering comprehensive training of key food safety concepts, SERVSAFE COURSEBOOK 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 goes beyond the principles found in ServSafe Manager Book (formerly Essentials) and adds greater depth and breadth of food safety practices by featuring expanded sections on food defense, high-risk populations, active managerial control, and crisis management. Based on a new job task analysis revised exclusively for the Sixth Edition, the book reflects the latest updates from the 2011 Supplement to the 2009 FDA Food Code, new science-based and industry best practices and prepares students for the ServSafe Food Protection Manager Certification Exam.
More details
Edition
6th edition
Language
English
Place of publication
United States
Publishing group
Pearson Education (US)
Target group
College/higher education
Dimensions
Height: 275 mm
Width: 215 mm
Thickness: 14 mm
Weight
870 gr
ISBN-13
978-0-13-307584-7 (9780133075847)
Schweitzer Classification
Other editions
New editions

.. .. National Restaurant Association
ServSafe Coursebook, Revised
Book
08/2014
6th Edition
Pearson
€70.67
Article exhausted; check for reprint
Previous edition

.. .. National Restaurant Association
ServSafe Course Book Fifth Edition, Updated with 2009 FDA Food Code
Book
07/2010
5th Edition
Pearson
€68.19
Article exhausted; check for reprint
Content
1: Providing Safe Food
2: The Microworld
3: Contamination and Food Allergens
4: The Safe Food Handler
5: The Flow of Food
6: Purchasing and Receiving
7: Storage
8: Preparation
9: Service
10: Food Safety Management Systems
11: Sanitary Facilities and Equipment
12: Cleaning and Sanitizing
13: Integrated Pest Management
14: Food Safety Regulation and Standards
15: Employee Food Safety Training
2: The Microworld
3: Contamination and Food Allergens
4: The Safe Food Handler
5: The Flow of Food
6: Purchasing and Receiving
7: Storage
8: Preparation
9: Service
10: Food Safety Management Systems
11: Sanitary Facilities and Equipment
12: Cleaning and Sanitizing
13: Integrated Pest Management
14: Food Safety Regulation and Standards
15: Employee Food Safety Training