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Introduction. International Food Safety Council. Acknowledgements. A Message from the National Restaurant Association Educational Foundation. Features of ServSafe? Essentials. UNIT I: FOOD SAFETY2S IMPACT ON THE OPERATION. Section 1: Providing Safe Food. Section 2: The Microworld. Section 3: Contamination, Food Allergies, and Foodborne Illness. Section 4: The Safe Foodhandler. UNIT II: THE FLOW OF FOOD THROUGH THE OPERATION. Section 5: Purchasing and Receiving Safe Food. Section 6: Keeping Food Safe in Storage. Section 7: Protecting Food During Preparation. Section 8: Protecting Food During Service. Section 9: Principles of a HACCP System. UNIT 111: MANAGING YOUR OPERATION. Section 10: Sanitary Facilities and Pest Management. Section 11: Sanitation Regulation. Appendix. Answer Key. Index.NRA Educational Foundation Staff is the author of 'ServSafe Essentials' with ISBN 9780471237099 and ISBN 0471237094.
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