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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.
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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
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