From the time food enters a kitchen to the time it is served to a customer, a restau-rant or foodservice operation is responsible for purchasing, receiving, storing, pre-paring, handling, and serving food in a safe manner. By paying close attention to the proper procedures for food storage and preparation, a restaurateur can ensure that his/her customers are served food that will not make them sick.
FREE Two-Day Shipping for Students. Learn more |
|
There is a newer edition of this item:
|
Book Description
Product Details
Would you like to update product info or give feedback on images?
|
Customer Reviews
|
Share your thoughts with other customers:
|
||||||||||||||||||||||
|
Most Helpful Customer Reviews
2 of 2 people found the following review helpful:
5.0 out of 5 stars
excellent book and very informative,
By A Customer
This review is from: ServSafe Coursebook, Second Edition (Paperback)
This book helped me a lot in culinary school, but there were no answers to the questions given at the end of each chapter. I purchased the Study Guide for the National Servsafe Exam: Key Review and Answers with Explanations (ISBN: 0971999678) also on amazon.com, and was able to get through my course easily and passed the national certification test. This study guide will help many students pass their sanitation course with a high grade and also pass the certification test.
5 of 8 people found the following review helpful:
1.0 out of 5 stars
Don't buy this one if you are currently enrolled in a class!,
By A Customer
This review is from: ServSafe Coursebook, Second Edition (Paperback)
This is the out of print edition and doesn't contain the 2001 updates that most schools will test you on.
Share your thoughts with other customers: Create your own review
|
|
Inside This Book
(learn more)
First Sentence:
When diners eat out, they expect safe food, clean surroundings, and well-groomed workers. Read the first page Key Phrases - Capitalized Phrases (CAPs): (learn more)
National Restaurant Association Educational Foundation, New York, United States, Hazard Analysis Critical Control Point, Cooper Instrument Corporation, Eight Rules of Safe Foodhandling, Material Safety Data Sheets, Tyson Foods, Duration of Illness, Incubation Period, Restaurant Hospitality, American Meat Institute, Disabilities Act, Food Technology, National Pest Management Association, National Pork Producers Council, Produce Marketing Association, Underwriters Laboratories, Environmental Protection Agency, Federal Food, Food Management, International Dairy-Deli-Bakery Association, Its Web, Nation's Restaurant News, Restaurant Business New!
Books on Related Topics | Concordance | Text Stats Browse Sample Pages:
Front Cover | Table of Contents | First Pages | Index | Back Cover | Surprise Me!
When diners eat out, they expect safe food, clean surroundings, and well-groomed workers. Read the first page Key Phrases - Capitalized Phrases (CAPs): (learn more)
National Restaurant Association Educational Foundation, New York, United States, Hazard Analysis Critical Control Point, Cooper Instrument Corporation, Eight Rules of Safe Foodhandling, Material Safety Data Sheets, Tyson Foods, Duration of Illness, Incubation Period, Restaurant Hospitality, American Meat Institute, Disabilities Act, Food Technology, National Pest Management Association, National Pork Producers Council, Produce Marketing Association, Underwriters Laboratories, Environmental Protection Agency, Federal Food, Food Management, International Dairy-Deli-Bakery Association, Its Web, Nation's Restaurant News, Restaurant Business New!
Books on Related Topics | Concordance | Text Stats Browse Sample Pages:
Front Cover | Table of Contents | First Pages | Index | Back Cover | Surprise Me!
Citations (learn more)
This book cites 11
books:
See all 11 books this book cites
3
books
cite this book:
- Morbidity and Mortality Weekly Report by Mmwr on 5 pages
- The Bug Book (Grades 1-4) by Robin Bernard on page 233
- Creative Training Techniques Handbook: Tips, Tactics, and How-To's for Delivering Effective Training by Robert W. Pike on page 391
- Guess Who? (Pat the Bunny) by Golden Books on page 331
- Sanitation in Food Processing, Second Edition (Food Science and Technology) by John A. Troller on page 272
See all 11 books this book cites
- Essentials of Professional Cooking by Wayne Gisslen in Back Matter
- Handbook of Food-Drug Interactions (Nutrition Assessment) by Beverly J. McCabe in Back Matter
- Fueling the Teen Machine by Ellen Shanley MBA RD CD-N in Back Matter
Books on Related Topics
(learn more)
|
What Other Items Do Customers Buy After Viewing This Item?
Suggested Tags from Similar Products(What's this?)Be the first one to add a relevant tag (keyword that's strongly related to this product).
|
Sell a Digital Version of This Book in the Kindle Store
If you are a publisher or author and hold the digital rights to a book, you can sell a digital version of it in our Kindle Store.
Learn more
Customer Discussions
|
This product's forum
Active discussions in related forums
Search Customer Discussions
|
Related forums
|
Listmania!
|
|
So You'd Like to...
Look for Similar Items by Category
- Books > Business & Investing > Industries & Professions > Hospitality, Travel & Tourism
- Books > Business & Investing > Management & Leadership > Quality Control
- Books > Business & Investing > Popular Economics
- Books > Cookbooks, Food & Wine > Professional Cooking > Quantity
- Books > New & Used Textbooks > Business & Finance > Economics
- Books > Politics & Social Sciences > Current Events > Poverty > Social Services & Welfare
- Books > Science & Math > Agricultural Sciences > Food Science
