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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: 363.7296
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.
Item 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.