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ServSafe coursebook.

Contributor(s): Educational Foundation (National Restaurant Association).
Publisher: Chicago, Ill. : National Restaurant Association, Educational Foundation, c2006Edition: 4th ed.Description: 1 v. (various pagings) : ill. (some col.) ; 28 cm.ISBN: 0471775703 (pbk.); 9780471775706 (pbk.).Other title: ServSafe.Subject(s): Food handling | Food service employees -- Health and hygiene | Food service management | Food service -- SanitationDDC classification: 363.7296
Contents:
Introduction. A Message from the National Restaurant Association Educational Foundation. International Food Safety Council. Acknowledgements. How to use ServSafe 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: SANITARY FACILITIES AND PEST MANAGEMENT. 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.
Item type Current location Call number Copy number Status Notes Date due Barcode Remark
Main Collection TU External Storage-Block E
363.7296 SER (Browse shelf) 1 Available SCAFS,30003,03,AD 1000808944 Please fill up online form at https://taylorslibrary.taylors.edu.my/services/external_storage1

Introduction. A Message from the National Restaurant Association Educational Foundation. International Food Safety Council. Acknowledgements. How to use ServSafe 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: SANITARY FACILITIES AND PEST MANAGEMENT. 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.