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| Introduction | |
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| A Message from the National Restaurant Association Educational Foundation | |
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| International Food Safety Council | |
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| Acknowledgements | |
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| Features of the ServSafe Coursebook | |
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| The Sanitation Challenge | |
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| Providing Safe Food | |
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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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| The Food Safety Responsibilities of a Manager | |
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| The Microworld | |
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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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| Emerging Pathogens and Issues | |
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| Hazards Associated with Fresher and Healthier Food | |
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| Technological Advancements in Food Safety | |
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| Contamination, Food Allergens, and Foodborne Illness | |
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| Types of Foodborne Contamination | |
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| The Deliberate Contamination of Food | |
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| Food Allergens | |
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| The Safe Foodhandler | |
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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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| Management's Role in a Personal Hygiene Program | |
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| The Flow of Food Through the Operation | |
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| The Flow of Food: An Introduction | |
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| Preventing Cross-Contamination | |
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| Time and Temperature Control | |
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| Monitoring Time and Temperature | |
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| The Flow of Food: Purchasing and Receiving | |
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| Choosing a Supplier | |
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| Inspection Procedures | |
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| Receiving and Inspecting Specific Food | |
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| The Flow of Food: Storage | |
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| General Storage Guidelines | |
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| Types of Storage | |
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| Storage Techniques | |
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| Storing Specific Food | |
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| The Flow of Food: Preparation | |
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| Preparation | |
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| Preparing Specific Food | |
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| Cooking Food | |
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| Cooking Requirements for Specific Food | |
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| Cooling Food | |
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| Reheating Potentially Hazardous Food | |
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| The Flow of Food: Service | |
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| Holding Food for Service | |
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| Serving Food Safely | |
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| Off-Site Service | |
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| Food Safety Systems | |
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| Food Safety Programs | |
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| Active Managerial Control | |
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| HACCP | |
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| When a HACCP Plan is Required | |
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| Crisis Management | |
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| Clean and Sanitary Facilities and Equipment | |
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| Sanitary Facilities and Equipment | |
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| Designing a Sanitary Establishment | |
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| Considerations for Other Areas of the Facility | |
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| Sanitation Standards for Equipment | |
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| Installing and Maintaining Kitchen Equipment | |
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| Utilities | |
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| Cleaning and Sanitizing | |
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| Cleaning and Sanitizing | |
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| Machine Warewashing | |
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| Manual Warewashing | |
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| Cleaning and Sanitizing Equipment | |
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| Cleaning the Kitchen | |
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| Cleaning the Premises | |
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| Tools for Cleaning | |
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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 | |
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| The Integrated Pest Management (IPM) Program | |
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| Identifying Pests | |
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| Working with a Pest Control Operator (PCO) | |
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| Treatment | |
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| Control Measures | |
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| Using and Storing Pesticides | |
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| Sanitation Management | |
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| Food Safety Regulation and Standards | |
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| Objectives of a Foodservice Inspection Program | |
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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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| Federal Regulatory Agencies | |
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| Voluntary Controls Within the Industry | |
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| Employee Food Safety Training | |
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| Purpose of Food Safety Training | |
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| Key Elements of Effective Training | |
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| Developing the Training Program | |
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| Conducting the Training Session | |
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| Food Safety Certification | |
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| Answer Key | |
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| Glossary | |
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| Index | |