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ServSafe CourseBook with Answer Sheet,9780133075830
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ServSafe CourseBook with Answer Sheet

by
Edition:
6th
ISBN13:

9780133075830

ISBN10:
0133075834
Format:
Paperback
Pub. Date:
4/30/2012
Publisher(s):
Prentice Hall

Questions About This Book?

What version or edition is this?
This is the 6th edition with a publication date of 4/30/2012.
What is included with this book?
  • The New copy of this book will include any supplemental materials advertised. Please check the title of the book to determine if it should include any CDs, lab manuals, study guides, etc.

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Summary

Delivering comprehensive training of key food safety concepts, SERVSAFE COURSEBOOK is the ideal solution for the academic setting, multiple-day training or individuals in need of more extensive food safety training. The content in ServSafe Coursebook goes beyond the principles found in ServSafe Manager Book (formerly Essentials) and adds greater depth and breadth of food safety practices by featuring expanded sections on food defense, high-risk populations, active managerial control, and crisis management. Based on a new job task analysis revised exclusively for the Sixth Edition, the book reflects the latest updates from the 2011 Supplement to the 2009 FDA Food Code, new science-based and industry best practices and prepares students for the ServSafe Food Protection Manager Certification Exam.

 

Note: this is just the book/answer sheet, if you want the book/access card order the ISBN below:

 

0133090337 / 9780133090338 ServSafe CourseBook with Answer Sheet &  FoodSafetyPrep powered by ServSafe -- Access Card Package

Package consists of:   

0133075834 / 9780133075830 ServSafe CourseBook with Answer Sheet

0135107725 / 9780135107720 FoodSafetyPrep powered by ServSafe -- Access Card

Table of Contents

1: Providing Safe Food

2: The Microworld

3: Contamination and Food Allergens

4: The Safe Food Handler

5: The Flow of Food

6: Purchasing and Receiving

7: Storage

8: Preparation

9: Service

10: Food Safety Management Systems

11: Sanitary Facilities and Equipment

12: Cleaning and Sanitizing

13: Integrated Pest Management

14: Food Safety Regulation and Standards

15: Employee Food Safety Training



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