ServSafe Essentials
ServSafe Essentials
National Restaurant Association Educational Foundation
John Wiley and Sons Ltd
02/2002
304
Mole
Inglês
9780471237099
0471237094
822
Descrição não disponível.
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.
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.
