Servsafe Coursebook: With Answer Sheet

Important Note: This book contains the Book and Answer Sheet. If you require the book ONLY see (0134764234). If you require the online exam voucher see (0134764226). THE definitive book for food safety training and certification With its comprehensive coverage of key food safety concepts the ServSafe Coursebook with Answer Sheet 7th edition will completely prepare readers for the ServSafe Food Protection Manager Certification Exam and more importantly it will promote adherence to food safety practices in the workplace. It is the ideal solution for the academic setting multiple-day training or individuals in need of more extensive food safety training. Food safety has never been more important to the restaurant industry and its customers. Based on the 2013 FDA Food Code the ServSafe Coursebook focuses on the preventative measures to keep food safe. The content in the ServSafe Coursebook goes beyond the principles found in the ServSafe Manager Book and adds greater depth and breadth of food safety practices by featuring expanded sections on food defense high-risk populations active managerial control and crisis management. Food safety topics are presented in a user-friendly practical way with real-world case studies and stories to help readers understand the day-to-day importance of food safety. ServSafe Coursebook is perfect for a 16 week college semester. Developed by the industry for the industry ServSafe is a proven way to minimize risk and maximize protection for foodservice owners employees and customers. Recognized as the industry standard ServSafe offers a complete suite of printed and online products and is the most important ingredient to food safety training and certification success. Table of Contents: Chapter 1 Keeping Food Safe Chapter 2 Understanding the Microworld Chapter 3 Contamination Food Allergens and Foodborne Illness Chapter 4 The Safe Food Handler 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 Chapter 11 Safe Facilities and Equipment Chapter 12 Cleaning and Sanitizing Chapter 13 Integrated Pest Management Chapter 14 Food Safety Regulation and Standards Chapter 15 Staff Food Safety Training Glossary Answer Key Index