ServSafe Essentials
ServSafe Essentials
National Restaurant Association Educational Foundation
John Wiley and Sons Ltd
02/2002
304
Mole
Inglês
9780471225164
0471225169
850
This text teaches basic food safety concepts and prepares readers for the ServSafer Food Protection Manager Certification Examination.
Introduction. International Food Safety Council. Acknowledgements. A Message from the National Restaurant Association Educational Foundation. Features of ServSafe? Essentials. UNIT I: FOOD SAFETY'S IMPACT ON THE OPERATION. Section 1: Providing Safe Food. Section 2: The Microworld. Section 3: Contamination, Food Allergies, and Foodborne Illness. Section 4: The Safe Foodhandler. UNIT II: THE FLOW OF FOOD THROUGH THE OPERATION. Section 5: Purchasing and Receiving Safe Food. Section 6: Keeping Food Safe in Storage. Section 7: Protecting Food During Preparation. Section 8: Protecting Food During Service. Section 9: Principles of a HACCP System. UNIT 111: MANAGING YOUR OPERATION. Section 10: Sanitary Facilities and Pest Management. Section 11: Sanitation Regulation. Appendix. Answer Key. Index.
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This text teaches basic food safety concepts and prepares readers for the ServSafer Food Protection Manager Certification Examination.
Introduction. International Food Safety Council. Acknowledgements. A Message from the National Restaurant Association Educational Foundation. Features of ServSafe? Essentials. UNIT I: FOOD SAFETY'S IMPACT ON THE OPERATION. Section 1: Providing Safe Food. Section 2: The Microworld. Section 3: Contamination, Food Allergies, and Foodborne Illness. Section 4: The Safe Foodhandler. UNIT II: THE FLOW OF FOOD THROUGH THE OPERATION. Section 5: Purchasing and Receiving Safe Food. Section 6: Keeping Food Safe in Storage. Section 7: Protecting Food During Preparation. Section 8: Protecting Food During Service. Section 9: Principles of a HACCP System. UNIT 111: MANAGING YOUR OPERATION. Section 10: Sanitary Facilities and Pest Management. Section 11: Sanitation Regulation. Appendix. Answer Key. Index.
Este título pertence ao(s) assunto(s) indicados(s). Para ver outros títulos clique no assunto desejado.
