ServSafe Essentials (text only)
5th Edition
Published on 28. November 2008
Book
Paperback/Softback
460 pages
978-0-13-502628-1 (ISBN)
Description
As food safety content becomes increasingly complex, it presents more challenges. ServSafe (R) Essentials, 5th edition was designed with managers' needs in mind. This edition has been updated to reflect the changing needs of a diverse and expanding workforce in the foodservice and restaurant industry. The streamlined delivery of food safety content in the Fifth Edition will create a learning experience that is activity-based and easily comprehended by a variety of learners. The updated book will help readers prepare for examinations, and more importantly, it will promote adherence to food safety practices in the operation. 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 readers 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
853 gr
ISBN-13
978-0-13-502628-1 (9780135026281)
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 Essentials 5th Edition, Updated with 2009 FDA Food Code
Book
07/2010
5th Edition
Pearson
€49.59
Article exhausted; check for reprint
Person
The National Restaurant Association Educational Foundation (NRAEF) is a not-for-profit organization dedicated to fulfilling the educational mission of the National Restaurant Association. As the nation's largest private sector employer, the restaurant and foodservice industry is the cornerstone of the American economy, of career-and-employment opportunities, and of local communities. Focusing on three key strategies of risk management, recruitment, and retention, the NRAEF is the premier provider of educational resources, materials, and programs, which address attracting, developing and retaining the industry's workforce. For more information on the NRAEF, visit www.nraef.org.
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, Receiving, and Storage
Chapter 7: The Flow of Food: Preparation
Chapter 8: The Flow of Food: Service
Unit 3: Food Safety Management Systems, Facilities, and Pest Management
Chapter 9: Food Safety Management Systems
Chapter 10: Sanitary Facilities and Equipment
Chapter 11: Cleaning and Sanitizing
Chapter 12: Integrated Pest Management
Chapter 13: Employee Food Safety Training
Appendix: Implementing Food Safety Practices Learned in the ServSafe Program
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, Receiving, and Storage
Chapter 7: The Flow of Food: Preparation
Chapter 8: The Flow of Food: Service
Unit 3: Food Safety Management Systems, Facilities, and Pest Management
Chapter 9: Food Safety Management Systems
Chapter 10: Sanitary Facilities and Equipment
Chapter 11: Cleaning and Sanitizing
Chapter 12: Integrated Pest Management
Chapter 13: Employee Food Safety Training
Appendix: Implementing Food Safety Practices Learned in the ServSafe Program