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ServSafe Coursebook with the Scantron Certification Exam Form

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ISBN-10: 0471478024

ISBN-13: 9780471478027

Edition: 3rd 2004 (Revised)

Authors: NRA Educational Foundation Staff

List price: $91.00
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With a new look and design, the Third Edition of ServSafe Essentials offers significantly new, simplified, streamlined content to make complicated concepts easer to learn and easier to manage. Content has been revised to include updates from the recently released 2003 supplement to the 2001 FDA Food Code, as well as new science-based and industry best practices. Other features include a new section for use and reference by managers at their operation; more visual representation of content through the use of new icons, illustrations and photographs; all new multiple-choice study questions, and more. It prepares students for the ServSafe Food Protection Manager Certification Examination.
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Book details

List price: $91.00
Edition: 3rd
Copyright year: 2004
Publisher: John Wiley & Sons, Incorporated
Publication date: 2/9/2004
Binding: Paperback
Pages: 496
Size: 8.50" wide x 10.75" long x 1.00" tall
Weight: 2.992

A Message from the National Restaurant Association Educational Foundation
International Food Safety Council
Features of the ServSafe Coursebook
The Sanitation Challenge
Providing Safe Food
The Dangers of Foodborne Illness
Preventing Foodborne Illness
How Food Becomes Unsafe
Key Practices for Ensuring Food Safety
The Food Safety Responsibilities of a Manager
The Microworld
Microbial Contaminants
Foodborne Infection vs. Foodborne Intoxication
Emerging Pathogens and Issues
Hazards Associated with Fresher and Healthier Food
Technological Advancements in Food Safety
Contamination, Food Allergens, and Foodborne Illness
Types of Foodborne Contamination
The Deliberate Contamination of Food
Food Allergens
The Safe Foodhandler
How Foodhandlers Can Contaminate Food
Diseases Not Transmitted Through Food
Components of a Good Personal Hygiene Program
Management's Role in a Personal Hygiene Program
The Flow of Food Through the Operation
The Flow of Food: An Introduction
Preventing Cross-Contamination
Time and Temperature Control
Monitoring Time and Temperature
The Flow of Food: Purchasing and Receiving
Choosing a Supplier
Inspection Procedures
Receiving and Inspecting Specific Food
The Flow of Food: Storage
General Storage Guidelines
Types of Storage
Storage Techniques
Storing Specific Food
The Flow of Food: Preparation
Preparing Specific Food
Cooking Food
Cooking Requirements for Specific Food
Cooling Food
Reheating Potentially Hazardous Food
The Flow of Food: Service
Holding Food for Service
Serving Food Safely
Off-Site Service
Food Safety Systems
Food Safety Programs
Active Managerial Control
When a HACCP Plan is Required
Crisis Management
Clean and Sanitary Facilities and Equipment
Sanitary Facilities and Equipment
Designing a Sanitary Establishment
Considerations for Other Areas of the Facility
Sanitation Standards for Equipment
Installing and Maintaining Kitchen Equipment
Cleaning and Sanitizing
Cleaning and Sanitizing
Machine Warewashing
Manual Warewashing
Cleaning and Sanitizing Equipment
Cleaning the Kitchen
Cleaning the Premises
Tools for Cleaning
Storing Utensils, Tableware, and Equipment
Using Hazardous Materials
Implementing a Cleaning Program
Integrated Pest Management
The Integrated Pest Management (IPM) Program
Identifying Pests
Working with a Pest Control Operator (PCO)
Control Measures
Using and Storing Pesticides
Sanitation Management
Food Safety Regulation and Standards
Objectives of a Foodservice Inspection Program
Government Regulatory System for Food
The Food Code
Foodservice Inspection Process
Federal Regulatory Agencies
Voluntary Controls Within the Industry
Employee Food Safety Training
Purpose of Food Safety Training
Key Elements of Effective Training
Developing the Training Program
Conducting the Training Session
Food Safety Certification
Answer Key