THE definitive book for food safety training and certification. The new ServSafe (R) Manager Book with Online Exam Voucher, 7/e continues to be ideal for courses that cover the basics, condensed courses, continuing education, and even 1-2 day seminars. The updated book will help readers prepare for the most current ServSafe Food Protection Manager Certification Exam , and more importantly, it will promote adherence to food safety practices on-the-job. Food safety has never been more important to the restaurant industry and its customers. Based on the 2013 FDA Food Code, the ServSafe Manager Book, 7/e focuses on the preventative measures to keep food safe. To better reflect the changing needs of a diverse and expanding workforce, food safety topics are presented in a user-friendly, practical way with real-world stories to help readers understand the day-to-day importance of food safety. The streamlined delivery of food safety content will create a learning experience that is activity-based and easily comprehended by a variety of learners. The end result is content that is more focused, leading to stronger food safety practices and a better-trained workforce. Developed by the industry, for the industry, ServSafe(R) 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.
Product Identifiers
Publisher
Pearson Education
ISBN-10
0134812360
ISBN-13
9780134812366
eBay Product ID (ePID)
237571602
Product Key Features
Author
National Restaurant Association Staff
Publication Name
Servsafe Managerbook with Online Exam Voucher
Format
Trade Paperback
Language
English
Publication Year
2017
Type
Textbook
Dimensions
Item Length
10.7in
Item Height
0.5in
Item Width
8.4in
Item Weight
25.1 Oz
Additional Product Features
Lc Classification Number
Tx537
Edition Number
7
Table of Content
Chapter 1 Providing Safe Food Chapter 2 Forms of Contamination Chapter 3 The Safe Food Handler Chapter 4 The Flow of Food: An Introduction Chapter 5 The Flow of Food: Purchasing, Receiving, and Storage Chapter 6 The Flow of Food: Preparation Chapter 7 The Flow of Food: Service Chapter 8 Food Safety Management Systems Chapter 9 Safe Facilities and Pest Management Chapter 10 Cleaning and Sanitizing Appendix Index
Copyright Date
2018
Target Audience
College Audience
Topic
Industries / Hospitality, Travel & Tourism, Industries / Food Industry