Humanities & Social Sciences
Math & Science
Professional & Career
- Business
- Business Statistics
- Communication Sciences & Disorders
- Computer Science
- Counseling
- Criminal Justice
- Culinary, Hospitality, Travel & Tourism
- Deaf Studies & Deaf Education
- Economics
- Education
- EMS & Fire Science (Brady)
- Engineering
- Fashion & Interior Design
- Health Professions
- Information Technology
- Legal Studies & Paralegal
- Nursing
- Student Success & Career Development
- Trades & Technology
ServSafe Essentials (text only), 5/E
ISBN-10: 0135026288
ISBN-13: 9780135026281
Publisher: Prentice Hall
Copyright: 2009
Format: Paper; 460 pp
Published: 03/06/2008
Description
As food safety content becomes increasingly complex, it presents more academic challenges to students. ServSafe® Essentials, 5th edition textbook was designed with students’ needs in mind. This edition has been updated to reflect the changing needs of a diverse and expanding workforce in the foodservice and restaurant industry. A significant percentage of the updates to the text were the direct result of feedback from seasoned instructors. The streamlined delivery of food safety content in the Fifth Edition will create a learning experience that is activity-based and easily comprehended by a variety of student populations. The updated text will help readers prepare for examinations, and more importantly, it will promote adherence to food safety practices in the operation. Based on a new job task analysis revised exclusively for the Fifth Edition, the book reflects the latest updates to the FDA Food Code, new science-based and industry best practices and prepares students for the ServSafe® Food Protection Manager Certification Exam.
(This text is not packaged with the ServSafe Food Protection Manager answer sheet for the pencil/paper exam or the on-line exam voucher. If you would like to purchase the text packaged with an exam option, please visit these products: ServSafe Essentials, 5e, w/ on-line exam voucher or ServSafe Essentials, 5e w/ answer sheet)
ServSafe® is the industry's leading food safety training and certification program, because it provides the latest information and tools for you to use every day. And ServSafe is recognized by more federal, state, and local jurisdictions than any other food safety certification. ServSafe food safety training materials and exams are available in English and other languages.
Textbooks | Online Training | Videos/DVDs | Instructor Materials | Online Exams | Paper | Employee Guides
About Your Certification
To access your exam score approximately ten business days after you take the exam, please visit: Check Exam Scores. You will need your class number, which your instructor will provide.
Become a Certified ServSafe® Instructor or Registered ServSafe Proctor
The National Restaurant Association (NRA) is pleased to announce new services and standards for teaching and proctoring ServSafe® Food Safety Training and Exams. For additional information please visit: ServSafe Certified Instructor or Proctor
To view a brief video about the new guidelines, click here: ServSafe Video
Features
Features:
- Written by the industry for the industry
- Job Task Analysis is the foundation for which the ServSafe program is built.
- Based on the most up to date FDA Food Code updates
- 2007 Supplement to the 2005 FDA Food Code updates.
- Based on the most up to date and relevant information
- Includes the latest emerging science-based trends impacting food.
- Written in the language most commonly used in the workplace.
- Using common workplace language helps students understand the concepts better and apply them in their jobs.
- Study questions at the end of every chapter are written in the same style as the ServSafe Examination
- This feature will help students better prepare for the examination
- Student Activities are included at the end of each major topic
- Provides students with the opportunity to practice key concepts
- Real-world scenarios
- Students learn by experiencing actual on-the-job food safety situations.
- "How This Relates to Me." Bringing local requirements into training is easier than ever.
- Students can write in and remember their local jurisdictional requirements.
New to this edition:
- NEW! ServSafe, 5th edition has been redesigned to help ensure lessons are taken from the classroom and applied on the job
- Students will experience a blended learning approach that includes; lecture, videos, and activities. Students retain lessons and apply knowledge on the job.
- NEW! "Concepts from Earlier Chapters" feature reinforces key topics and reduces repetition.
- Students will be able to tie key concepts from previous chapters to new materials and engage
- NEW! Reorganized text and tables present content in a simple way.
- Streamlining the content and reorganizing materials will help students grasp concepts and tie important topics together.
- NEW! Visual cues are now included on photos showing both the proper and improper procedures.
- A red X, and a green check-mark help students instantly identify right and wrong practices
- NEW! Pathogen Prevention icons
- Students are alerted to critical information and preventative measures throughout the text.
- NEW! Photography shows activities from the learner’s point of view.
- Photos from the learner’s point of view will help students more easily identify what they will see on the job or in the classroom.
New To This Edition
New to this edition:
- NEW! ServSafe, 5th edition has been redesigned to help ensure lessons are taken from the classroom and applied on the job
- Students will experience a blended learning approach that includes; lecture, videos, and activities. Students retain lessons and apply knowledge on the job.
- NEW! "Concepts from Earlier Chapters" feature reinforces key topics and reduces repetition.
- Students will be able to tie key concepts from previous chapters to new materials and engage
- NEW! Reorganized text and tables present content in a simple way.
- Streamlining the content and reorganizing materials will help students grasp concepts and tie important topics together.
- NEW! Visual cues are now included on photos showing both the proper and improper procedures.
- A red X, and a green check-mark help students instantly identify right and wrong practices
- NEW! Pathogen Prevention icons
- Students are alerted to critical information and preventative measures throughout the text.
- NEW! Photography shows activities from the learner’s point of view.
- Photos from the learner’s point of view will help students more easily identify what they will see on the job or in the classroom.
Table of Contents
Unit 1: The Sanitation Challenge
Chapter 1: Providing Safe Food
Chapter 2: The Microworld
Chapter 3: Contamination, Food Allergens, and Foodborne Illness
Chapter 4: The Safe Foodhandler
Unit 2: The Flow of Food through the Operation
Chapter 5: The Flow of Food: An Introduction
Chapter 6: The Flow of Food: Purchasing, Receiving, and Storage
Chapter 7: The Flow of Food: Preparation
Chapter 8: The Flow of Food: Service
Unit 3: Food Safety Management Systems, Facilities, and Pest Management
Chapter 9: Food Safety Management Systems
Chapter 10: Sanitary Facilities and Equipment
Chapter 11: Cleaning and Sanitizing
Chapter 12: Integrated Pest Management
Chapter 13: Employee Food Safety Training
Appendix: Implementing Food Safety Practices Learned in the ServSafe Program
Courses
Food Safety and Sanitation
(Culinary Arts)
Food Safety and Sanitation
(Travel & Tourism)
Food Safety and Sanitation
(Hospitality)
Food Safety and Sanitation
(Food Science)
Next Edition(s)
National Restaurant Association
©2011 | Prentice Hall | Paper; 320 pp | Instock
ISBN-10: 0135107423 | ISBN-13: 9780135107423
Brief Description | More Info
Author Bios
The National Restaurant Association Educational Foundation (NRAEF) is a not-for-profit organization dedicated to fulfilling the educational mission of the National Restaurant Association. As the nation's largest private sector employer, the restaurant and foodservice industry is the cornerstone of the American economy, of career-and-employment opportunities, and of local communities. Focusing on three key strategies of risk management, recruitment, and retention, the NRAEF is the premier provider of educational resources, materials, and programs, which address attracting, developing and retaining the industry’s workforce. For more information on the NRAEF, visit www.nraef.org.Backcover Copy
ServSafe® is the industry's leading food safety training and certification program, because it provides the latest information and tools for you to use every day. And ServSafe is recognized by more federal, state, and local jurisdictions than any other food safety certification. ServSafe food safety training materials and exams are available in English and other languages.
- Textbooks
- Online Training
- Videos/DVDs
- Instructor Materials
- Online Exams
- Paper Exams
- Employee Guides
About Your Certification
To access your exam score approximately ten business days after you take the exam, please visit: www.nraef.org You will need your class number, which your instructor will provide.
National Restaurant Association
©2011
|
Prentice Hall
|
On-line Supplement
|
Live
ISBN-10: 0135046955 |
ISBN-13: 9780135046951
More Info
|
Buy from myPearsonStore
More Info
National Restaurant Association
©2011
|
Prentice Hall
|
On-line Supplement
|
Live
ISBN-10: 0132546280 |
ISBN-13: 9780132546287
|
| | | More Info |
National Restaurant Association
©2009
|
Prentice Hall
|
Paper
|
Instock
ISBN-10: 013607216X |
ISBN-13: 9780136072164
More Info
National Restaurant Association
©2011
|
Prentice Hall
|
On-line Supplement
|
Live
ISBN-10: 0135046955 |
ISBN-13: 9780135046951
More Info
National Restaurant Association
©2009
|
Prentice Hall
|
Paper Package
|
Instock
ISBN-10: 013504930X |
ISBN-13: 9780135049303
More Info
National Restaurant Association
©2009
|
Prentice Hall
|
DVD
|
Instock
ISBN-10: 0135040574 |
ISBN-13: 9780135040577
More Info
National Restaurant Association
©2009
|
Prentice Hall
|
Video
|
Instock
ISBN-10: 0135026717 |
ISBN-13: 9780135026717
More Info
Websites and online courses
National Restaurant Association
©2011
|
Prentice Hall
|
On-line Supplement
|
Live
ISBN-10: 0135046955 |
ISBN-13: 9780135046951
More Info
|
Buy from myPearsonStore
More Info
National Restaurant Association
©2009
|
Prentice Hall
|
Paper; 460 pp
|
Instock
ISBN-10: 0135026539 |
ISBN-13: 9780135026533
More Info
For the Culinary Arts Discipline
MasterCook 11
Pearson
©2011
|
Prentice Hall
|
CD-ROM Only
|
Instock
ISBN-10: 0132557800 |
ISBN-13: 9780132557801
More Info
MasterCook 11
Pearson
©2011
|
Prentice Hall
|
CD-ROM Only
|
Instock
ISBN-10: 0132557800 |
ISBN-13: 9780132557801
More Info
Websites and Online Courses
National Restaurant Association
©2011
|
Prentice Hall
|
On-line Supplement
|
Live
ISBN-10: 0135046955 |
ISBN-13: 9780135046951
More Info
|
Buy from myPearsonStore
More Info
Log in to the Instructor Resource Center
Login name:
Password:
Forgot login/password? | Need to redeem an access code?
Instructor Resource Center File Download
This work is protected by local and international copyright laws and is provided solely for the use of instructors in teaching their courses and assessing student learning. Dissemination or sale of any part of this work (including on the World Wide Web) will destroy the integrity of the work and is not permitted. The work and materials from this site should never be made available to students except by instructors using the accompanying text in their classes. All recipients of this work are expected to abide by these restrictions and to honor the intended pedagogical purposes and the needs of other instructors who rely on these materials.| Cancel | I accept, proceed with download |
Pearson Higher Education offers special pricing when you choose to package your text with other student resources. If you're interested in creating a cost-saving package for your students contact your Pearson Higher Education representative.
