9780471478027

With a new look and format, but the same industry-leading quality, this book reflects the latest FDA Food Code and information on food safety. It incorporates new information and tasks that industry, academia, and regulatory experts deem essential to the role of foodservice professionals who are responsible for ensuring that an operation is serving safe food. The book prepares students for the ServSafe® Food Protection Manager Certification Exam.

Introduction

A Message from the National Restaurant Association Educational Foundation

vi

International Food Safety Council

vii

Acknowledgements

viii

Features of the ServSafe Coursebook

ix

UNIT 1 THE SANITATION CHALLENGE

Providing Safe Food

1

(1)

The Dangers of Foodborne Illness

3

(3)

Preventing Foodborne Illness

6

(5)

How Food Becomes Unsafe

11

(1)

Key Practices for Ensuring Food Safety

12

(2)

The Food Safety Responsibilities of a Manager

14

The Microworld

1

(1)

Microbial Contaminants

3

(1)

Bacteria

3

(13)

Viruses

16

(1)

Parasites

16

(2)

Fungi

18

(4)

Foodborne Infection vs. Foodborne Intoxication

22

(1)

Emerging Pathogens and Issues

22

(1)

Hazards Associated with Fresher and Healthier Food

23

(1)

Technological Advancements in Food Safety

24

Contamination, Food Allergens, and Foodborne Illness

1

(1)

Types of Foodborne Contamination

2

(9)

The Deliberate Contamination of Food

11

(2)

Food Allergens

13

The Safe Foodhandler

1

(1)

How Foodhandlers Can Contaminate Food

3

(1)

Diseases Not Transmitted Through Food

4

(1)

Components of a Good Personal Hygiene Program

5

(9)

Management's Role in a Personal Hygiene Program

14

UNIT 2 THE FLOW OF FOOD THROUGH THE OPERATION

The Flow of Food: An Introduction

1

(1)

Preventing Cross-Contamination

3

(1)

Time and Temperature Control

4

(2)

Monitoring Time and Temperature

6

The Flow of Food: Purchasing and Receiving

1

(1)

Choosing a Supplier

2

(2)

Inspection Procedures

4

(3)

Receiving and Inspecting Specific Food

7

The Flow of Food: Storage

1

(1)

General Storage Guidelines

2

(2)

Types of Storage

4

(1)

Storage Techniques

5

(3)

Storing Specific Food

8

The Flow of Food: Preparation

1

(1)

Preparation

2

(2)

Preparing Specific Food

4

(6)

Cooking Food

10

(2)

Cooking Requirements for Specific Food

12

(6)

Cooling Food

18

(3)

Reheating Potentially Hazardous Food

21

The Flow of Food: Service

1

(1)

Holding Food for Service

2

(3)

Serving Food Safely

5

(5)

Off-Site Service

10

Food Safety Systems

1

(1)

Food Safety Programs

2

(2)

Active Managerial Control

4

(1)

HACCP

5

(5)

When a HACCP Plan is Required

10

(1)

Crisis Management

10

Unit $$$$

Sanitary Facilities and Equipment

1

(1)

Designing a Sanitary Establishment

2

(6)

Considerations for Other Areas of the Facility

8

(4)

Sanitation Standards for Equipment

12

(6)

Installing and Maintaining Kitchen Equipment

18

(2)

Utilities

20

Cleaning and Sanitizing

1

(1)

Cleaning and Sanitizing

3

(5)

Machine Warewashing

8

(2)

Manual Warewashing

10

(2)

Cleaning and Sanitizing Equipment

12

(2)

Cleaning the Kitchen

14

(1)

Cleaning the Premises

15

(2)

Tools for Cleaning

17

(1)

Storing Utensils, Tableware, and Equipment

18

(1)

Using Hazardous Materials

19

(4)

Implementing a Cleaning Program

23

Integrated Pest Management

1

(1)

The Integrated Pest Management (IPM) Program

2

(5)

Identifying Pests

7

(5)

Working with a Pest Control Operator (PCO)

12

(2)

Treatment

14

(1)

Control Measures

15

(3)

Using and Storing Pesticides

18

UNIT 4 SANITATION MANAGEMENT

Food Safety Regulation and Standards

1

(1)

Objectives of a Foodservice Inspection Program

3

(1)

Government Regulatory System for Food

3

(1)

The Food Code

4

(2)

Foodservice Inspection Process

6

(9)

Federal Regulatory Agencies

15

(1)

Voluntary Controls Within the Industry

16

Employee Food Safety Training

1

(1)

Purpose of Food Safety Training

3

(1)

Key Elements of Effective Training

4

(1)

Developing the Training Program

5

(11)

Conducting the Training Session

16

(2)

Food Safety Certification

18

Answer Key

1

(1)

Glossary

1

(1)

Index

1

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