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