ServSafe Supermarket Essentials

Introduction. International Food Safety Council. Acknowledgements. A Message from the National Restaurant Association Educational Foundation. Features of ServSafe? Essentials for Supermarkets 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 and Display. Section 9. Principles of a HACCP System. UNIT III: MANAGING YOUR OPERATION. Section 10. Sanitary Facilities and Pest Management. Section 11. Sanitation Regulation. Section 12. Employee Food Safety Training. Appendix A. Answer Key. Appendix B. Storage Temperatures for Fresh Fruit. Appendix C. Storage Temperatures for Fresh Vegetables. Appendix D. Refrigerated Food Storage. Appendix E. Frozen Food Storage. Appendix F. Shelf Life of Dried Goods. Appendix G. Responding to a Foodborne-Illness Outbreak. Appendix H. Web Resources. Glossary. Index.