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ServSafe Essentials with the Scantron Certification Exam Form

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ISBN-10: 0471478032

ISBN-13: 9780471478034

Edition: 3rd 2004 (Revised)

Authors: NRA Educational Foundation Staff

List price: $76.00
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Description:

This text, with its streamlined and simplified content, covers principles necessary to maintain food safety within a foodservice operation. It reflects the latest FDA Food Code and prepares people for the ServSafe Food Protection Manager Certification Exam. Heavily illustrated, this full-color book provides useful pedagogical tools for understanding food-safety knowledge, essentials, and fundamental concepts.
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Book details

List price: $76.00
Edition: 3rd
Copyright year: 2004
Publisher: John Wiley & Sons, Incorporated
Publication date: 2/10/2004
Binding: Paperback
Pages: 304
Size: 8.25" wide x 10.50" long x 0.75" tall
Weight: 2.046
Language: English

Introduction
A Message from the National Restaurant Association Educational Foundation
International Food Safety Council
Acknowledgements
How to Use ServSafe Essentials
How to Implement the Food Safety Practices Learned in the ServSafe Program
The Sanitation Challenge
Providing Safe Food
The Dangers of Foodborne Illness
Preventing Foodborne Illness
How Food Becomes Unsafe
Keys to Food Safety
The Microworld
Microbial Contaminants
Bacteria
Viruses
Parasites
Fungi
Foodborne Infection vs. Foodborne Intoxication
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
General Purchasing and Receiving Principles
Receiving and Inspecting Food
The Flow of Food: Storage
General Storage Guidelines
Refrigerated Storage
Frozen Storage
Dry Storage
Storing Specific Food
The Flow of Food: Preparation
Thawing Food Properly
Preparing Specific Food
Cooking Food
Cooling Food
Storing Cooked Food
Reheating Potentially Hazardous Food
The Flow of Food: Service
General Rules for Holding Food
Serving Food Safely
Off-Site Service
Food Safety Systems
Food Safety Programs
Active Managerial Control
HACCP
When a HACCP Plan is Required
Crisis Management
Sanitary Facilities and Pest Management
Sanitary Facilities and Pest Management
Sanitary Facilities and Equipment
Materials for Interior Construction
Considerations for Specific Areas of the Facility
Sanitation Standards for Equipment
Installing and Maintaining Kitchen Equipment
Utilities
Cleaning and Sanitizing
Cleaning Agents
Sanitizing
Machine Warewashing
Cleaning and Sanitizing in a Three-Compartment Sink
Cleaning and Sanitizing Equipment
Cleaning Nonfood-Contact Surfaces
Tools for Cleaning
Storing Utensils, Tableware, and Equipment
Using Hazardous Materials
Implementing a Cleaning Program
Integrated Pest Management
The Integrated Pest Management Program
Denying Pests Access to the Establishment
Denying Pests Food and Shelter
Identifying Pests
Working with a Pest Control Operator
Using and Storing Pesticides
Food Safety Regulation and Standards
Government Regulatory System for Food
The Food Code
Foodservice Inspection Process
How to Implement the Food Safety Practices Learned in the ServSafe Program
Food Safety Evaluation Checklist
Regulatory Requirements Worksheet
Index