ServSafe coursebook.
Contributor(s): Educational Foundation (National Restaurant Association).
Publisher: Chicago, Ill. : National Restaurant Association, Educational Foundation, c2004Edition: 3rd ed.Description: 1 v. (various pagings) : ill. (some col.) ; 28 cm.ISBN: 0471522082.Other title: ServSafe.Subject(s): Food handling | Food service employees -- Health and hygiene | Food service management | Food service -- SanitationDDC classification: 363.7296Item type | Current location | Shelf location | Call number | Vol info | Copy number | Status | Notes | Date due | Barcode |
---|---|---|---|---|---|---|---|---|---|
Main Collection | Taylor's Library-TU |
Floor 4, Shelf 10 , Side 2, TierNo 3, BayNo 1 |
363.7296 SER (Browse shelf) | 1 | Available | SCAFS,70006,03,AD | 5000027635 | ||
Teaching Resource | Taylor's Library-TU | 363.7296 SER (Browse shelf) | Instructor Guide | 1 | Available | SCAFS,70003,03,AD | 5000165751 |
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.