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As food safety content becomes increasingly complex, it presents more challenges.ServSafereg; Essentials Chinese, 5th edition was designed with managers'needs in mind. This edition has been updated to reflect the changing needs of a diverse and expanding workforce in the foodservice and restaurant industry. The streamlined delivery of food safety content in the Fifth Edition will create a learning experience that is activity-based and easily comprehended by a variety of learners. The updated book will help readers prepare for examinations, and more importantly, it will promote adherence to food safety practices in the operation. Based on a new job task analysis revised exclusively for the Fifth Edition, the book reflects the latest updates to theFDA Food Code, new science-based and industry best practices and prepares readers for theServSafereg; Food Protection Manager Certification Exam. This edition is in Chinese and comes with the Answer Sheet.
Table of Contents
The Sanitation Challenge
Providing Safe Food
Contamination, Food Allergens, and Foodborne Illness
The Safe Foodhandler
The Flow of Food through the Operation
The Flow of Food: An Introduction
The Flow of Food: Purchasing, Receiving, and Storage
The Flow of Food: Preparation
The Flow of Food: Service
Food Safety Management Systems, Facilities, and Pest Management
Food Safety Management Systems
Sanitary Facilities and Equipment
Cleaning and Sanitizing
Integrated Pest Management
Employee Food Safety Training
Appendix: Implementing Food Safety Practices Learned in the ServSafe Program
Table of Contents provided by Publisher. All Rights Reserved.