ServSafe coursebook.
Material type:
TextPublisher: Chicago, Ill. : National Restaurant Association, Educational Foundation, 2012Edition: 6th edDescription: 1 v. (various pagings) : ill. (some col.) ; 28 cmISBN: - 9781582803036 (pbk.)
- 363.1927 23
Contents:
Introduction -- 1. Keeping food safe -- 2. Understanding the microworld -- 3. Contamination, food allergens and foodborne illness -- 4. The safe food handler -- 5. The flow of food: an introduction -- 6. The flow of food: purchasing and receiving -- 7. The flow of food: storage -- 8. The flow of food: preparation -- 9. The flow of food: service -- 10. Food safety management systems -- 11. Safe facilities and equipment -- 12. Cleaning and sanitizing -- 13. Integrated pest management -- 14. Food safety regulations and standards -- 15. Staff food safety training.
| 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 | A519637B |
Browsing City Campus shelves, Shelving location: City Campus Main Collection Close shelf browser (Hides shelf browser)
| 363.1927 FOO Foodborne disease : a focus for health education. | 363.1927 SER ServSafe Coursebook. | 363.1927 SER ServSafe coursebook : | 363.1927 SER ServSafe coursebook. | 363.1927 SPR The food hygiene handbook. | 363.1929 GRI Bovine meat inspection : anatomy, physiology and disease conditions / | 363.1929 HAN The handbook of beef safety and quality / |
Includes index.
Introduction -- 1. Keeping food safe -- 2. Understanding the microworld -- 3. Contamination, food allergens and foodborne illness -- 4. The safe food handler -- 5. The flow of food: an introduction -- 6. The flow of food: purchasing and receiving -- 7. The flow of food: storage -- 8. The flow of food: preparation -- 9. The flow of food: service -- 10. Food safety management systems -- 11. Safe facilities and equipment -- 12. Cleaning and sanitizing -- 13. Integrated pest management -- 14. Food safety regulations and standards -- 15. Staff food safety training.
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