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ServSafe coursebook

"A message from The National Restaurant Association. Congratulations! By opening this book, you are joining millions of foodservice professionals in taking the first step in a commitment to food safety. ServSafe training helps you understand all of the food safety risks faced by your operation....

Full description

Corporate Authors: Educational Foundation (National Restaurant Association)
Format: Books Print Book
Language: English
Published: Chicago, IL : National Restaurant Association Educational Foundation, [2018]
Edition: 7th edition.
Subjects:
Food service employees > Health and hygiene.
Food handling.
Food service management.
Food service > Sanitation.
Textbooks.
Table of Contents:
  • Introduction:
  • Message from the National Restaurant Association
  • Staying connected with the National Restaurant Association throughout your career
  • Acknowledgements
  • Chapter 1: Keeping Food Safe:
  • Foodborne illnesses
  • How foodborne illnesses occur
  • Food safety responsibilities of a manager
  • Chapter 2: Understanding The Microworld:
  • Pathogens
  • Bacteria
  • Viruses
  • Parasites
  • Fungi
  • Biological toxins
  • Chapter 3: Contamination, Food Allergens, And Foodborne Illness:
  • Physical and chemical contaminants
  • Deliberate contamination of food
  • Food allergens
  • Chapter 4: Safe Food Handler:
  • Personal hygiene and contamination
  • Good personal hygiene program
  • Chapter 5: The Flow Of Food: An Introduction:
  • Hazards in the flow of food
  • Monitoring Time and temperature
  • Chapter 6: The Flow Of Food: Purchasing And Receiving:
  • Purchasing considerations
  • Receiving considerations
  • General inspection guidelines
  • Inspecting specific types of food
  • Chapter 7: The Flow Of Food: Storage:
  • General storage guidelines
  • Storing specific food
  • Chapter 8: The Flow Of Food: Preparation:
  • Preparation
  • Cooking food
  • Cooling and reheating food
  • Chapter 9: The Flow Of Food: Service:
  • Holding food for service
  • Serving food safely
  • Off-site service
  • Chapter 10: Food Safety Management Systems:
  • Food safety management systems
  • Active managerial control
  • Crisis management
  • Chapter 11: Safe Facilities And Equipment:
  • Designing a safe operation
  • Considerations for other areas of the facility
  • Equipment selection
  • Installing and maintaining kitchen equipment
  • Utilities
  • Chapter 12: Cleaning And Sanitizing:
  • Cleaning
  • Sanitizing
  • Dishwashing
  • Cleaning the premises
  • Developing a cleaning program
  • Chapter 13: Integrated Pest Management:
  • Integrated Pest Management (IPM) Programs
  • Identifying pests
  • Working with a Pest Control Operator (PCO)
  • Treatment
  • Using and storing pesticides
  • Chapter 14: Food Safety Regulation And Standards:
  • Government agencies responsible for preventing foodborne illness
  • The Inspection process
  • Self-inspections
  • Voluntary controls within the industry
  • Chapter 15: Staff Food Safety Training:
  • Training staff
  • Ways of training
  • Glossary
  • Answer key
  • Index.

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