With concern about foodborne illness increasing among consumers, it is more important than ever for restaurants and foodservice operations to be able to assure customers that the food they are eating is safe. This book teaches basic food safety concepts and prepares readers for the ServSafe® Food Protection Manager Certification Examination.
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Most Helpful Customer Reviews
19 of 19 people found the following review helpful:
5.0 out of 5 stars
Very Good Reference, must buy,
By A Customer
This review is from: ServSafe Essentials, Second Edition (with the Scantron Certification Exam Form) (Paperback)
This book was quite helpful for my the National Servsafe test. It was a good reference, and it had excellent chapter of the microbiology of food. If you really want to know the type of questions asked on the National Servsafe Test get the following which is on amazon.com:Study Guide for the National Servsafe Exam: Key Review Questions and Answers with Explanations ISBN: 0971999678 I used both these books and passed with ease. Not to mention both these books helped me to get an "A" in my sanitation class. Both books are must buys.
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Inside This Book
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First Sentence:
When diners eat out, they expect safe food, clean surroundings, and well-groomed workers. Read the first page Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
most foodborne microorganisms, proper foodhandling procedures, food containing pathogens, fifteen seconds within two hours, safe foodhandling, predatory tropical reef fish, food safety knowledge, major foodborne illnesses, divide trainees, foodhandling practices, master cleaning schedule, temperature danger zone, hazardous food, sous vide food, warewashing machine, total cooling time, handwashing stations, minimum internal temperature, internal cooking temperature, thermometer stem, food containing toxins, food safety practices, foodborne intoxication, calibrating thermometers, food safety system Key Phrases - Capitalized Phrases (CAPs): (learn more)
Food Code, Learning Essentials After, Other Criteria, Duration of Illness, Eight Rules of Safe Foodhandling, Hazard Analysis Critical Control Point, Incubation Period, United States, Material Safety Data Sheets, Product Accept Reject, What's Wrong, Providing Safe Food, Characteristics Does, Preventive Avoid, Principle Five, Principle Four, Principle Seven, Principle Three, Principle Two, The Fish House 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 - Statistically Improbable Phrases (SIPs): (learn more)
most foodborne microorganisms, proper foodhandling procedures, food containing pathogens, fifteen seconds within two hours, safe foodhandling, predatory tropical reef fish, food safety knowledge, major foodborne illnesses, divide trainees, foodhandling practices, master cleaning schedule, temperature danger zone, hazardous food, sous vide food, warewashing machine, total cooling time, handwashing stations, minimum internal temperature, internal cooking temperature, thermometer stem, food containing toxins, food safety practices, foodborne intoxication, calibrating thermometers, food safety system Key Phrases - Capitalized Phrases (CAPs): (learn more)
Food Code, Learning Essentials After, Other Criteria, Duration of Illness, Eight Rules of Safe Foodhandling, Hazard Analysis Critical Control Point, Incubation Period, United States, Material Safety Data Sheets, Product Accept Reject, What's Wrong, Providing Safe Food, Characteristics Does, Preventive Avoid, Principle Five, Principle Four, Principle Seven, Principle Three, Principle Two, The Fish House 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 1
book:
2
books
cite this book:
- Food Safety by Julie Miller Jones in Front Matter
- Off-Premise Catering Management by Bill Hansen on page 343
- Culinary Creation: An Introduction to Foodservice and World Cuisine by James L. Morgan on page 50
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