ServSafe Serving Safe Food Certifiation Coursebook A Practicle Approach to Food Safety - Servsafe - 1995 - Paperback - Kendall / Hunt Publishing Company

ServSafe Serving Safe Food Certifiation Coursebook A Practicle Approach to Food Safety

Content
Introduction

Part I: The Challenge t Food Safety
Chapter 01: Providing Safe Food
Chapter 02: Food Safety Hazards
Chapter 03: The Safe Foodhandler

Part II: Developing a Food Safety System
Chapter 04: Introducing the HACCP System
Chapter 05: Adapting HACCP Principles for Your Operation

Part III The Flow of Food
Chapter 06: Purchasing and Receiving Safe Food
Chapter 07: Storing Food Safely
Chapter 08: Keeping Food Safe during Preparation and Service

Part IV Maintaining Sanitary Facilities and Equipment
Chapter 09: Sanitary Facilities and Equipment
Chapter 10: Cleaning and Sanitizing
Chapter 11: Developing an Integrated Pest Management (IPM) Program
Chapter 12: Regulatory Agencies and Inspections

Appendices
Glossary
Culinary Terms
Answer Key
More on the Subject
Directory of Food Safety Resources
Index

Serving wholesome, tasty, safe food to your customers is one of your main goals. However, the day-to-day work of running a foodservice operation is omplex and demanding, Employees, food, andquipment must be managed and coordinated every minute of every working day.

The Educational Foundation of the National Restaurant Association has designed the SERVSAFE� Serving Safe Food Certification Coursebook to help leaders in the foodservice industry meet this hallenge. This book will introduce you to ways to prevent food-related illnesses and help you levelop and implement a food safety system.

What are your main goals as a leader in the foodservice industry?
1) Protecting people. It is the single most important reason for food safety. If your operation does not handle food carefully, the people you serve may get sick - or worse.

2) Keeping your employees and customers. Food safety is good business. Keeping customers and co-workers safe helps make your restaurant a better place to work and a place where customers return.

3) Preventing food safety errors. Almost any food can become dangerous if not handled safely. Even professional operations�like yours�can make foodhandling errors if they are not careful.

National Restaurant Association
The Educational Foundation