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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, Receiving, and Storage
Chapter 7: The Flow of Food: Preparation
Chapter 8: The Flow of Food: Service
Unit 3: Food Safety Management Systems, Facilities, and Pest Management
Chapter 9: Food Safety Management Systems
Chapter 10: Sanitary Facilities and Equipment
Chapter 11: Cleaning and Sanitizing
Chapter 12: Integrated Pest Management
Chapter 13: Employee Food Safety Training
Appendix: Implementing Food Safety Practices Learned in the ServSafe Program