ServSafe coursebook
Summary
"A message from The National Restaurant Association. Congratulations! By opening this book, you are joining millions of foodservice professionals in taking the first step in a commitment to food safety. ServSafe training helps you understand all of the food safety risks faced by your operation. Once... Full description
- Introduction:
- Message from the National Restaurant Association
- Staying connected with the National Restaurant Association throughout your career
- Acknowledgements
- Chapter 1: Keeping Food Safe:
- Foodborne illnesses
- How foodborne illnesses occur
- Food safety responsibilities of a manager
- Chapter 2: Understanding The Microworld:
- Pathogens
- Bacteria
- Viruses
- Parasites
- Fungi
- Biological toxins
- Chapter 3: Contamination, Food Allergens, And Foodborne Illness:
- Physical and chemical contaminants
- Deliberate contamination of food
- Food allergens
- Chapter 4: Safe Food Handler:
- Personal hygiene and contamination
- Good personal hygiene program
- Chapter 5: The Flow Of Food: An Introduction:
- Hazards in the flow of food
- Monitoring Time and temperature
- Chapter 6: The Flow Of Food: Purchasing And Receiving:
- Purchasing considerations
- Receiving considerations
- General inspection guidelines
- Inspecting specific types of food
- Chapter 7: The Flow Of Food: Storage:
- General storage guidelines
- Storing specific food
- Chapter 8: The Flow Of Food: Preparation:
- Preparation
- Cooking food
- Cooling and reheating food
- Chapter 9: The Flow Of Food: Service:
- Holding food for service
- Serving food safely
- Off-site service
- Chapter 10: Food Safety Management Systems:
- Food safety management systems
- Active managerial control
- Crisis management
- Chapter 11: Safe Facilities And Equipment:
- Designing a safe operation
- Considerations for other areas of the facility
- Equipment selection
- Installing and maintaining kitchen equipment
- Utilities
- Chapter 12: Cleaning And Sanitizing:
- Cleaning
- Sanitizing
- Dishwashing
- Cleaning the premises
- Developing a cleaning program
- Chapter 13: Integrated Pest Management:
- Integrated Pest Management (IPM) Programs
- Identifying pests
- Working with a Pest Control Operator (PCO)
- Treatment
- Using and storing pesticides
- Chapter 14: Food Safety Regulation And Standards:
- Government agencies responsible for preventing foodborne illness
- The Inspection process
- Self-inspections
- Voluntary controls within the industry
- Chapter 15: Staff Food Safety Training:
- Training staff
- Ways of training
- Glossary
- Answer key
- Index.