The National Restaurant Association Educational Foundation (NRAEF) is a not-for-profit organization dedicated to fulfilling the educational mission of the National Restaurant Association. As the nation's largest private sector employer, the restaurant and foodservice industry is the cornerstone of the American economy, of career-and-employment opportunities, and of local communities. Focusing on three key strategies of risk management, recruitment, and retention, the NRAEF is the premier provider of educational resources, materials, and programs, which address attracting, developing and retaining the industry’s workforce. For more information on the NRAEF, visit www.restaurant.org.

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

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