Servsafe Coursebook

Delivering comprehensive training of key food safety concepts, SERVSAFE COURSEBOOK is the ideal solution for the academic setting, multiple-day training or individuals in need of more extensive food safety training. The content in ServSafe Coursebook goes beyond the principles found in ServSafe Manager Book (formerly Essentials) 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. Based on a new job task analysis revised exclusively for the Sixth Edition, the book reflects the latest updates from the 2011 Supplement to the 2009 FDA Food Code, new science-based and industry best practices and prepares students for the ServSafe Food Protection Manager Certification Exam.

1: Providing Safe Food

2: The Microworld

3: Contamination and Food Allergens

4: The Safe Food Handler

5: The Flow of Food

6: Purchasing and Receiving

7: Storage

8: Preparation

9: Service

10: Food Safety Management Systems

11: Sanitary Facilities and Equipment

12: Cleaning and Sanitizing

13: Integrated Pest Management

14: Food Safety Regulation and Standards

15: Employee Food Safety Training