ServSafe Essentials (text only)

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