ServSafe Coursebook.
Material type: TextPublisher: Chicago, Ill. : National Restaurant Association, Educational Foundation, 2004Edition: 3rd edDescription: 1 v. (various pagings) : ill. (some col.) ; 28 cmISBN:- 0471478024 (pbk.) :
- 363.1927 21
Item type | Current library | Call number | Copy number | Status | Date due | Barcode | |
---|---|---|---|---|---|---|---|
Book | City Campus City Campus Main Collection | 363.1927 SER (Browse shelf(Opens below)) | 1 | Available | A415011B |
Previous ed.: 2002.
Includes examination answer sheet.
Unit 1. The Sanitation Challenge -- Ch. 1. Providing Safe Food -- Ch. 2. The Microworld -- Ch. 3. Contamination, Food Allergens, and Foodborne Illness -- Ch. 4. The Safe Foodhandler -- Unit 2. The Flow of Food Through the Operation -- Ch. 5. The Flow of Food: An Introduction -- Ch. 6. The Flow of Food: Purchasing and Receiving -- Ch. 7. The Flow of Food: Storage -- Ch. 8. The Flow of Food: Preparation -- Ch. 9. The Flow of Food: Service -- Ch. 10. Food Safety Systems -- Unit 3. Clean and Sanitary Facilities and Equipment -- Ch. 11. Sanitary Facilities and Equipment -- Ch. 12. Cleaning and Sanitizing -- Ch. 13. Integrated Pest Management -- Unit 4. Sanitation Management -- Ch. 14. Food Safety Regulation and Standards -- Ch. 15. Employee Food Safety Training.
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