ServSafe Coursebook
John Wiley & Sons Inc (Verlag)
978-0-471-22517-1 (ISBN)
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With concern about foodborne illness increasing among consumers, it is more important than ever for restaurants and foodservice operations to be able to assure customers that the food they are eating is safe. This book teaches basic food safety concepts and prepares readers for the ServSafer Food Protection Manager Certification Examination.
1. Providing Safe Food 2. The Microworld 3. Contamination, Food Allergies, and Foodborne Illness 4. The Safe Foodhandler 5. Purchasing and Receiving Safe Food 6. Keeping Food Safe in Storage 7. Protecting Food During Preparation 8. Protecting Food During Service 9. Principles of a HACCP System 10. Sanitary Facilities and Equipment 11. Cleaning and Sanitizing 12. Integrated Pest Management 13. Food-Safety Regulations and Standards 14. Employee Food-Safety Training Appendix A. Storage Temperatures for Fresh Fruits Appendix B. Storage Temperatures for Fresh Vegetables Appendix C. Refrigerated Storage of Foods Appendix D. Storage of Frozen Foods Appendix E. Shelf Life of Dried Goods Appendix F. Responding to an Outbreak of Foodborne Illness
| Erscheint lt. Verlag | 8.3.2002 |
|---|---|
| Zusatzinfo | Ill. |
| Verlagsort | New York |
| Sprache | englisch |
| Maße | 218 x 279 mm |
| Gewicht | 1304 g |
| Einbandart | Paperback |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Grundkochbücher |
| Studium ► Querschnittsbereiche ► Prävention / Gesundheitsförderung | |
| Wirtschaft | |
| Weitere Fachgebiete ► Handwerk | |
| ISBN-10 | 0-471-22517-7 / 0471225177 |
| ISBN-13 | 978-0-471-22517-1 / 9780471225171 |
| Zustand | Neuware |
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