ServSafe® Coursebook, 2nd Edition (with the Scantron Certification Exam Form)

by National Restaurant Association Educational Foundation

• ISBN13: 9780471225171
• ISBN10: 0471225177
• Edition: 2nd
• Format: Paperback
• Copyright: 2002-02-01
• Publisher: WILEY

Summary

From the time food enters a kitchen to the time it is served to a customer, a restau-rant or foodservice operation is responsible for purchasing, receiving, storing, pre-paring, handling, and serving food in a safe manner. By paying close attention to the proper procedures for food storage and preparation, a restaurateur can ensure that his/her customers are served food that will not make them sick.

Table of Contents

Introduction
International Food Safety Council	v
Acknowledgements	vi
A Message from the National Restaurant Association Educational Foundation	vii
Features of the ServSafe Coursebook	viii
UNIT I THE SANITATION CHALLENGE
Providing Safe Food	1	(1)
The Dangers of Foodborne Illness	2	(2)
Preventing Foodborne Illness	4	(4)
How Food Becomes Unsafe	8	(1)
Key Practices for Ensuring Food Safety	9	(1)
The Food Safety Responsibilities of a Manager	10	(2)
Responding to a Foodborne-Illness Outbreak	12	(1)
Summary	13
The Microworld	1	(1)
Microbial Contaminants	2	(1)
Bacteria	2	(12)
Viruses	14	(2)
Parasites	16	(1)
Fungi	16	(4)
Foodborne Infection vs. Foodborne Intoxication	20	(1)
Emerging Pathogens and Issues	21	(1)
Hazards Associated with Fresher and Healthier Food	21	(1)
Technological Advancements in Food Safety	22	(1)
Summary	23
Contamination, Food Allergies, and Foodborne Illness	1	(1)
Types of Foodborne Contamination	2	(7)
Food Allergies	9	(1)
Summary	10
The Safe Foodhandler	1	(1)
How Foodhandlers Can Contaminate Food	2	(1)
Diseases Not Transmitted Through Food	3	(1)
Components of a Good Personal Hygiene Program	4	(8)
Management's Role in a Personal Hygiene Program	12	(1)
Summary	12
UNIT II THE FLOW OF FOOD THROUGH THE OPERATION
Purchasing and Receiving Safe Food	1	(1)
Choosing a Supplier	2	(1)
Inspection Procedures	3	(2)
Monitoring Time and Temperature	5	(5)
Receiving and Inspecting Food	10	(13)
Summary	23
Keeping Food Safe in Storage	1	(1)
General Storage Guidelines	2	(1)
Types of Storage	3	(1)
Storage Techniques	4	(4)
Storing Specific Food	8	(4)
Summary	12
Protecting Food During Preparation	1	(1)
Safe Foodhandling	2	(3)
Preparing Food	5	(2)
Preparing Specific Food	7	(4)
Cooking Food	11	(2)
Cooking Requirements for Specific Food	13	(4)
Cooling Food	17	(2)
Reheating Potentially Hazardous Food	19	(1)
Summary	20
Protecting Food During Service	1	(1)
Holding Food for Service	2	(2)
Serving Food Safely	4	(5)
Off-Site Service	9	(4)
Eight Rules of Safe Foodhandling	13	(1)
Summary	13
Principles of a HACCP System	1	(1)
What is HACCP?	2	(2)
Developing a HACCP Plan	4	(10)
Summary	14
UNIT III CLEAN AND SANITARY FACILITIES AND EQUIPMENT	1	(15)
Sanitary Facilities and Equipment	1	(1)
Designing a Sanitary Establishment	2	(4)
Considerations for Other Areas of the Facility	6	(3)
Sanitation Standards for Equipment	9	(5)
Choosing and Installing Kitchen Equipment	14	(2)
Utilities	16	(7)
Summary	23
Cleaning and Sanitizing	1	(1)
Cleaning and Sanitizing	2	(6)
Machine Warewashing	8	(2)
Manual Warewashing	10	(1)
Cleaning and Sanitizing Equipment	11	(1)
Cleaning the Kitchen	12	(1)
Cleaning the Premises	13	(2)
Tools for Cleaning	15	(1)
Storing Utensils, Tableware, and Equipment	16	(1)
Using Hazardous Materials	17	(3)
Implementing a Cleaning Program	20	(3)
Summary	23
Integrated Pest Management	1	(1)
The Integrated Pest Management (IPM) Program	2	(3)
Identifying Pests	5	(6)
Working with a Pest Control Operator (PCO)	11	(1)
Treatment	12	(1)
Control Measures	13	(2)
Using and Storing Pesticides	15	(1)
Summary	16
UNIT IV SANITATION MANAGEMENT
Food Safety Regulation and Standards	1	(15)
Objectives of a Foodservice Inspection Program	2	(1)
Government Regulatory Systems for Food	2	(1)
The Food Code	3	(2)
Foodservice Inspection Process	5	(8)
Federal Regulatory Agencies	13	(1)
Voluntary Controls within the Industry	13	(3)
Summary	16