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ServSafe® Coursebook from C.H.I.P.S.

ServSafe® Coursebook
Fifth edition

by the National Restaurant Association

This is the official coursebook for the ServSafe® program from the National Restaurant Association.

The ServSafe® Coursebook conveys to employees and managers the principles necessary to maintain food safety in a foodservice operation, and how to protect against foodborne illness outbreaks.

Delivering comprehensive training of key food safety concepts, this book is the ideal solution for the classroom, multiple-day training or individuals in need of more extensive food safety training. Based on a new job task analysis revised exclusively for the Fifth edition, the book reflects the latest updates to the 2009 FDA Food Code, new science-based and industry best practices and prepares students for the ServSafe® Food Protection Manager Certification Exam.

ServSafe® is the industry's leading food safety training and certification program and is recognized by more federal, state, and local jurisdictions than any other food safety certification.

Contents

Unit 1: The Sanitation Challenge

  1. Providing Safe Food
  2. The Microworld
  3. Contamination, Food Allergens, and Foodborne Illness
  4. The Safe Foodhandler

Unit 2: The Flow of Food through the Operation

  1. The Flow of Food: An Introduction
  2. The Flow of Food: Purchasing and Receiving
  3. The Flow of Food: Storage
  4. The Flow of Food: Preparation
  5. The Flow of Food: Service
  6. Food Safety Management Systems

Unit 3: Sanitary Facilities and Pest Management

  1. Sanitary Facilities and Equipment
  2. Cleaning and Sanitizing
  3. Integrated Pest Management
  4. Food Safety Regulation and Standards
  5. Employee Food Safety Training

Index

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ServSafe® Coursebook 5th Edition
2011 (available now) • 452 pages • $92.00 + shipping
Texas residents please add 6.75 % sales tax

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