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ServSafe Coursebook.

Contributor(s): Material type: TextTextPublisher: Chicago, Ill. : National Restaurant Association, Educational Foundation, 2004Edition: 3rd edDescription: 1 v. (various pagings) : ill. (some col.) ; 28 cmISBN:
  • 0471478024 (pbk.) :
Subject(s): DDC classification:
  • 363.1927 21
Contents:
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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Holdings
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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