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ServSafe CourseBook with Paper/Pencil Answer Sheet Update with 2009 FDA Food Code,9780135107331
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ServSafe CourseBook with Paper/Pencil Answer Sheet Update with 2009 FDA Food Code

by
Edition:
5th
ISBN13:

9780135107331

ISBN10:
0135107334
Format:
Paperback
Pub. Date:
6/8/2010
Publisher(s):
Prentice Hall
List Price: $102.47

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Questions About This Book?

What version or edition is this?
This is the 5th edition with a publication date of 6/8/2010.
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.
  • The Used copy of this book is not guaranteed to inclue any supplemental materials. Typically, only the book itself is included.

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Customer Reviews

very good  March 14, 2011
by


I rented this text book for a course and I think this book is great. The material is accurate. It is very helpful and informative. It provides the latest information and tools for you to use every day. The pictures and graphs make it simple to understand the ideas and the writing style is amazing.






ServSafe CourseBook with Paper/Pencil Answer Sheet Update with 2009 FDA Food Code: 4 out of 5 stars based on 1 user reviews.

Summary

Delivering comprehensive training of key food safety concepts, this book 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 Update with 2009 FDA Food Code, 5/E goes beyond the principles found in ServSafe« Essentials Update with 2009 FDA Food Code, 5th edition and adds greater depth and breadth of food safety practices by featuring expanded sections on high-risk populations, active managerial control, and crisis management. Based on a new job task analysis revised exclusively for the Fifth Edition, the book reflects the latest updates to the 2009 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

About Your Certification

To access your exam score approximately ten business days after you take the exam, please visit: Check Exam Scores. You will need your class number, which your instructor will provide.

Become a Certified ServSafe« Instructor or Registered ServSafe Proctor

The National Restaurant Association (NRA) is pleased to announce new services and standards for teaching and proctoring ServSafe« Food Safety Training and Exams. For additional information please visit: ServSafe Certified Instructor or Proctor

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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