ServSafe Essentials (text only) - . . National Restaurant Association

ServSafe Essentials (text only)

Buch | Softcover
460 Seiten
2008 | 5th edition
Pearson (Verlag)
978-0-13-502628-1 (ISBN)
49,95 inkl. MwSt
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As food safety content becomes increasingly complex, it presents more challenges. ServSafe® Essentials, 5th edition was designed with managers' needs in mind.  This edition has been updated to reflect the changing needs of a diverse and expanding workforce in the foodservice and restaurant industry.  The streamlined delivery of food safety content in the Fifth Edition will create a learning experience that is activity-based and easily comprehended by a variety of learners. The updated book will help readers prepare for examinations, and more importantly, it will promote adherence to food safety practices in the operation. Based on a new job task analysis revised exclusively for the Fifth Edition, the book reflects the latest updates to the FDA Food Code, new science-based and industry best practices and prepares readers for the ServSafe® Food Protection Manager Certification Exam.

The National Restaurant Association Educational Foundation (NRAEF) is a not-for-profit organization dedicated to fulfilling the educational mission of the National Restaurant Association. As the nation's largest private sector employer, the restaurant and foodservice industry is the cornerstone of the American economy, of career-and-employment opportunities, and of local communities. Focusing on three key strategies of risk management, recruitment, and retention, the NRAEF is the premier provider of educational resources, materials, and programs, which address attracting, developing and retaining the industry’s workforce. For more information on the NRAEF, visit  www.nraef.org.

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, Receiving, and Storage

Chapter 7: The Flow of Food: Preparation

Chapter 8: The Flow of Food: Service

 

Unit 3:  Food Safety Management Systems, Facilities, and Pest Management

 

Chapter 9:  Food Safety Management Systems   

Chapter 10: Sanitary Facilities and Equipment

Chapter 11: Cleaning and Sanitizing

Chapter 12: Integrated Pest Management

Chapter 13: Employee Food Safety Training

 

Appendix:  Implementing Food Safety Practices Learned in the ServSafe Program

                                                                    

Erscheint lt. Verlag 28.11.2008
Sprache englisch
Maße 216 x 279 mm
Gewicht 853 g
Themenwelt Sachbuch/Ratgeber Essen / Trinken
Schulbuch / Wörterbuch
Weitere Fachgebiete Handwerk
ISBN-10 0-13-502628-8 / 0135026288
ISBN-13 978-0-13-502628-1 / 9780135026281
Zustand Neuware
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