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ServSafe Coursebook (text only), 5/E
ISBN-10: 0135026520
ISBN-13: 9780135026526
Publisher: Prentice Hall
Copyright: 2009
Format: Paper; 460 pp
Published: 03/11/2008
Description
Delivering comprehensive training of key food safety concepts, this book is the ideal solution for the academic setting, multiple-day training or individuals in need of more extensive food safety training. The content in ServSafe Coursebook, 5th edition goes beyond the principles found in ServSafe Essentials, 5th edition and adds greater depth and breadth of food safety practices by featuring expanded sections on high-risk populations, active managerial control, and crisis management. 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 Coursebook, 5e, w/ on-line exam voucher or ServSafe Coursebook, 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.
- 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.
- Employee Food Safety Training chapter (15)
- Students will learn skills necessary to train important information to employees on the job.
New To This Edition
- New job task analysis (JTA) reflecting the current science, knowledge, skills and abilities a manager must know to keep food safe and protect the public from foodborne illness
- Based on the most up to date FDA Food Code updates, the 2007 Supplement to the 2005 FDA Food Code
- New photography shown from manager's point of view helps them to better relate to concepts
- New expanded active managerial control information on controlling risks
- New expanded information on the CDC five most common risk factors contributing to foodborne illness
- Revised crisis management section including how to prepare and respond to a crisis
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 and Receiving
Chapter 7: The Flow of Food: Storage
Chapter 8: The Flow of Food: Preparation
Chapter 9: The Flow of Food: Service
Chapter 10: Food Safety Management Systems
Unit 3: Sanitary Facilities and Pest Management
Chapter 11: Sanitary Facilities and Equipment
Chapter 12: Cleaning and Sanitizing
Chapter 13: Integrated Pest Management
Chapter 14: Food Safety Regulation and Standards
Chapter 15: Employee Food Safety Training
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; 452 pp | Instock
ISBN-10: 0135107326 | ISBN-13: 9780135107324
Brief Description | 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 Package
|
Instock
ISBN-10: 013504930X |
ISBN-13: 9780135049303
More Info
National Restaurant Association
©2009
|
Prentice Hall
|
DVD
|
Instock
ISBN-10: 0135091292 |
ISBN-13: 9780135091296
More Info
National Restaurant Association
©2010
|
Prentice Hall
|
DVD
|
Instock
ISBN-10: 0135091179 |
ISBN-13: 9780135091173
More Info
National Restaurant Association
©2009
|
Prentice Hall
|
DVD
|
Instock
ISBN-10: 0135040574 |
ISBN-13: 9780135040577
More Info
National Restaurant Association
©2009
|
Prentice Hall
|
CD-ROM Only
|
Instock
ISBN-10: 013502675X |
ISBN-13: 9780135026755
More Info
National Restaurant Association
©2009
|
Prentice Hall
|
Video
|
Instock
ISBN-10: 0135026717 |
ISBN-13: 9780135026717
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
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