ServSafe Essentials
John Wiley & Sons Inc (Verlag)
978-0-471-22516-4 (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.
Introduction. International Food Safety Council. Acknowledgements. A Message from the National Restaurant Association Educational Foundation. Features of ServSafe? Essentials. UNIT I: FOOD SAFETY'S IMPACT ON THE OPERATION. Section 1: Providing Safe Food. Section 2: The Microworld. Section 3: Contamination, Food Allergies, and Foodborne Illness. Section 4: The Safe Foodhandler. UNIT II: THE FLOW OF FOOD THROUGH THE OPERATION. Section 5: Purchasing and Receiving Safe Food. Section 6: Keeping Food Safe in Storage. Section 7: Protecting Food During Preparation. Section 8: Protecting Food During Service. Section 9: Principles of a HACCP System. UNIT 111: MANAGING YOUR OPERATION. Section 10: Sanitary Facilities and Pest Management. Section 11: Sanitation Regulation. Appendix. Answer Key. Index.
| Erscheint lt. Verlag | 11.3.2002 |
|---|---|
| Zusatzinfo | Ill. |
| Verlagsort | New York |
| Sprache | englisch |
| Maße | 218 x 278 mm |
| Gewicht | 850 g |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Grundkochbücher |
| Studium ► Querschnittsbereiche ► Prävention / Gesundheitsförderung | |
| Wirtschaft | |
| Weitere Fachgebiete ► Handwerk | |
| ISBN-10 | 0-471-22516-9 / 0471225169 |
| ISBN-13 | 978-0-471-22516-4 / 9780471225164 |
| Zustand | Neuware |
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