| |
| |
| Introduction | |
| |
| |
| International Food Safety Council | |
| |
| |
| Acknowledgements | |
| |
| |
| A Message from the National Restaurant Association Educational Foundation | |
| |
| |
| Features of ServSafe Essentials | |
| |
| |
| Food Safety's Impact On the Operation | |
| |
| |
| Providing Safe Food | |
| |
| |
| Concepts | |
| |
| |
| Introduction | |
| |
| |
| The Dangers of Foodborne Illness | |
| |
| |
| Preventing Foodborne Illness | |
| |
| |
| How Food Becomes Unsafe | |
| |
| |
| Key Practices for Ensuring Food Safety | |
| |
| |
| Summary | |
| |
| |
| The Microworld | |
| |
| |
| Concepts | |
| |
| |
| Introduction | |
| |
| |
| Microbial Contaminants | |
| |
| |
| Bacteria | |
| |
| |
| Viruses | |
| |
| |
| Parasites | |
| |
| |
| Fungi | |
| |
| |
| Foodborne Infection vs. Foodborne Intoxication | |
| |
| |
| Summary | |
| |
| |
| Contamination, Food Allergies, and Foodborne Illness | |
| |
| |
| Concepts | |
| |
| |
| Introduction | |
| |
| |
| Types of Foodborne Contamination | |
| |
| |
| Food Allergies | |
| |
| |
| Summary | |
| |
| |
| The Safe Foodhandler | |
| |
| |
| Concepts | |
| |
| |
| Introduction | |
| |
| |
| How Foodhandlers Can Contaminate Food | |
| |
| |
| Diseases Not Transmitted Through Food | |
| |
| |
| Components of a Good Personal Hygiene Program | |
| |
| |
| Summary | |
| |
| |
| The Flow of Food Through the Operation | |
| |
| |
| Purchasing and Receiving Safe Food | |
| |
| |
| Concept | |
| |
| |
| General Purchasing and Receiving Principles | |
| |
| |
| Monitoring Time and Temperature | |
| |
| |
| Receiving and Inspecting Food | |
| |
| |
| Summary | |
| |
| |
| Keeping Food Safe in Storage | |
| |
| |
| Concepts | |
| |
| |
| General Storage Guidelines | |
| |
| |
| Summary | |
| |
| |
| Protecting Food During Preparation | |
| |
| |
| Concepts | |
| |
| |
| Introduction | |
| |
| |
| Thawing Food Properly | |
| |
| |
| Preparing Specific Food | |
| |
| |
| Cooking Food | |
| |
| |
| Cooling Food | |
| |
| |
| Storing Cooked Food | |
| |
| |
| Reheating Potentially Hazardous Food | |
| |
| |
| Summary | |
| |
| |
| Protecting Food During Service | |
| |
| |
| Concepts | |
| |
| |
| General Rules for Holding Food | |
| |
| |
| Serving Food Safely | |
| |
| |
| Off-Site Service | |
| |
| |
| Eight Rules of Safe Foodhandling | |
| |
| |
| Summary | |
| |
| |
| Principles of a HACCP System | |
| |
| |
| Concepts | |
| |
| |
| Introduction | |
| |
| |
| What is HACCP? | |
| |
| |
| Developing a HACCP Plan | |
| |
| |
| Summary | |
| |
| |
| Managing Your Operation | |
| |
| |
| Sanitary Facilities and Pest Management | |
| |
| |
| Concepts | |
| |
| |
| Introduction | |
| |
| |
| Sanitary Facilities and Equipment | |
| |
| |
| Considerations for Specific Areas of the Facility | |
| |
| |
| Sanitation Standards for Equipment | |
| |
| |
| Choosing and Installing Kitchen Equipment | |
| |
| |
| Utilities | |
| |
| |
| Cleaning and Sanitizing | |
| |
| |
| Machine Warewashing | |
| |
| |
| Cleaning and Sanitizing in a Three-Compartment Sink | |
| |
| |
| Cleaning and Sanitizing Equipment | |
| |
| |
| Storing Utensils, Tableware, and Equipment | |
| |
| |
| Using Hazardous Materials | |
| |
| |
| Implementing a Cleaning Program | |
| |
| |
| Integrated Pest Management (IPM) | |
| |
| |
| Identifying Pests | |
| |
| |
| Control Measures | |
| |
| |
| Using and Storing Pesticides | |
| |
| |
| Summary | |
| |
| |
| Sanitation Regulation | |
| |
| |
| Concepts | |
| |
| |
| Introduction | |
| |
| |
| Government Regulatory System for Food | |
| |
| |
| The Food Code | |
| |
| |
| Foodservice Inspection Process | |
| |
| |
| Summary | |
| |
| |
| Appendix | |
| |
| |
| Answer Key | |
| |
| |
| Index | |