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ServSafe Essentials 5th Edition, Updated with 2009 FDA Food Code,9780135107423

ServSafe Essentials 5th Edition, Updated with 2009 FDA Food Code

by
Edition:
5th
ISBN13:

9780135107423

ISBN10:
0135107423
Format:
Paperback
Pub. Date:
6/11/2010
Publisher(s):
Prentice Hall
List Price: $60.07

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This is the 5th edition with a publication date of 6/11/2010.
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Summary

As food safety content becomes increasingly complex, it presents more academic challenges.ServSafereg; EssentialsUpdate with 2009 FDA Food Code, 5th edition textbook was designed with studentsrs" 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 the 2009FDA Food Code, new science-based and industry best practices and prepares students for theServSafereg; Food Protection Manager Certification Exam.ServSafe reg; 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, 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



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