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ServSafe coursebook.

Contributor(s): Publication details: Chicago, Ill. : National Restaurant Association, Educational Foundation, c2004.Edition: 3rd edDescription: 1 v. (various pagings) : ill. (some col.) ; 28 cmISBN:
  • 0471522082
Other title:
  • ServSafe
Subject(s): DDC classification:
  • 363.7296 SER
Contents:
Introduction. A Message from the National Restaurant Association Educational Foundation. International Food Safety Council. Acknowledgements. Features of ServSafe(r) Coursebook. UNIT I: 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 II: 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 systems. UNIT 111: CLEAN AND SANITARY FACILITIES AND EQUIPMENT. Chapter 11: Sanitary Facilities and Equipment. Chapter 12: Cleaning and Sanitizing. Chapter 13: Integrated Pest Management. UNIT IV: SANITATION MANAGEMENT. Chapter 14: Food Safety Regulation and Standards. Chapter 15 Employee food safety training. Answer Key. Glossary. Index.
Holdings
Cover image Item type Current library Home library Collection Shelving location Shelf location Call number Materials specified Vol info Copy number Status Notes Date due Barcode Item holds Item hold queue priority Course reserves
Main Collection Taylor's Library-TU

Floor 4, Shelf 10 , Side 2, TierNo 3, BayNo 1

 363.7296 SER (Browse shelf(Opens below)) 1 Available SCAFS,70006,03,AD 5000027635

Includes ServSafe: Instructor Guide. 3rd ed. / National Restaurant Association Educational Foundation (v p., 28 cm.) ISBN 1582801150.

Includes bibliographical references and index.

Introduction. A Message from the National Restaurant Association Educational Foundation. International Food Safety Council. Acknowledgements. Features of ServSafe(r) Coursebook. UNIT I: 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 II: 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 systems. UNIT 111: CLEAN AND SANITARY FACILITIES AND EQUIPMENT. Chapter 11: Sanitary Facilities and Equipment. Chapter 12: Cleaning and Sanitizing. Chapter 13: Integrated Pest Management. UNIT IV: SANITATION MANAGEMENT. Chapter 14: Food Safety Regulation and Standards. Chapter 15 Employee food safety training. Answer Key. Glossary. Index.