THE definitive book for food safety training and certification
With its comprehensive coverage of key food safety concepts, the ServSafe® Coursebook 7th edition will completely prepare readers for the ServSafe Food Protection Manager Certification Exam, and, more importantly, it will promote adherence to food safety practices in the workplace. It is the ideal solution for the academic setting, multiple-day training, or individuals in need of more extensive food safety training.
Food safety has never been more important to the restaurant industry and its customers. Based on the 2013 FDA Food Code, the ServSafe Coursebook focuses on the preventative measures to keep food safe. The content in the ServSafe Coursebook goes beyond the principles found in the ServSafe Manager Book and adds greater depth and breadth of food safety practices by featuring expanded sections on food defense, high-risk populations, active managerial control, and crisis management. Food safety topics are presented in a user-friendly, practical way with real-world case studies and stories to help readers understand the day-to-day importance of food safety. ServSafe Coursebook is perfect for a 16 week college semester.
Developed by the industry, for the industry, ServSafe® is a proven way to minimize risk and maximize protection for foodservice owners, employees, and customers. Recognized as the industry standard, ServSafe offers a complete suite of printed and online products and is the most important ingredient to food safety training and certification success.
Table of Contents
Chapter 1 Keeping Food Safe
Chapter 2 Understanding the Microworld
Chapter 3 Contamination, Food Allergens, and Foodborne Illness
Chapter 4 The Safe Food Handler
Chapter 5 The Flow of Food: An Introduction
Chapter 6 The Flow of Food: Purchasing and Receiving
Chapter 7 The Flow of Food: Storage
Chapter 8 The Flow of Food: Preparation
Chapter 9 The Flow of Food: Service
Chapter 10 Food Safety Management Systems
Chapter 11 Safe Facilities and Equipment
Chapter 12 Cleaning and Sanitizing
Chapter 13 Integrated Pest Management
Chapter 14 Food Safety Regulation and Standards
Chapter 15 Staff Food Safety Training
This title is also sold in the various packages listed below. Before purchasing one of these packages, speak with your professor about which one will help you be successful in your course.
Package ISBN-13: 9780135116098
Includes this title packaged with:
- MyLab ServSafe for Coursebook with Pearson eText -- Access Code Card, 7th Edition
. . National Restaurant Association
$106.65 $101.32 | Add to Cart
$89.10 | ISBN-13: 978-0-13-486748-9