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ServSafe Course Book Fifth Edition, Updated with 2009 FDA Food Code,9780135107324
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ServSafe Course Book Fifth Edition, Updated with 2009 FDA Food Code

by
Edition:
5th
ISBN13:

9780135107324

ISBN10:
0135107326
Format:
Paperback
Pub. Date:
6/11/2010
Publisher(s):
Prentice Hall
List Price: $74.93
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Summary

Comments for Web Online Copy[Viewable in GHEPM only]Post a Comment As food safety content becomes increasingly complex, it presents more academic challenges. ServSafe® Essentials Update with 2009 FDA Food Code, 5th edition textbook was designed with students' 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. A significant percentage of the updates to the book were the direct result of feedback from seasoned instructors. 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 the2009 FDA Food Code,new science-based and industry best practices and prepares students for the ServSafe® Food Protection Manager Certification Exam. ServSafe®  is the industry's leading food safety training and certification program, because it provides the latest information and tools for you to use every day. And ServSafe is recognized by more federal, state, and local jurisdictions than any other food safety certification.  ServSafe food safety training materials and exams are available in English and other languages. Textbooks  Online Training   Videos/DVDs  Instructor Materials  Online Exams   Paper Employee Guides

Author Biography

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 .

Table of Contents

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 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 Management Systems

                                                                                   

Unit 3: Sanitary Facilities and Pest Management

 

Chapter 11: Sanitary Facilities and Equipment

Chapter 12: Cleaning and Sanitizing

Chapter 13: Integrated Pest Management

Chapter 14: Food Safety Regulation and Standards

Chapter 15: Employee Food Safety Training



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