ServSafe Coursebook

Introduction. A Message from the National Restaurant. Association Educational Foundation. International Food Safety Council. Acknowledgements. Features of the ServSafe Coursebook. 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 Systems. UNIT 3: CLEAN AND SANITARY FACILITIES AND EQUIPMENT. Chapter 11. Sanitary Facilities and Equipment. Chapter 12. Cleaning and Sanitizing. Chapter 13. Integrated Pest Management. UNIT 4: SANITATION MANAGEMENT. Chapter 14. Food Safety Regulation and Standards. Chapter 15. Employee Food Safety Training. Answer Key. Glossary. Index.