TY  - BOOK
ED  - Educational Foundation (National Restaurant Association)
TI  - ServSafe Coursebook
SN  - 0471478024 (pbk.) :
U1  - 363.1927 21
PY  - 2004///
CY  - Chicago, Ill.
PB  - National Restaurant Association, Educational Foundation
KW  - Food handling
KW  - Examinations
KW  - Study guides
KW  - Food service
KW  - Sanitation
KW  - Food service employees
KW  - Health and hygiene
KW  - Food service management
N1  - 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
ER  -