ServSafe Coursebook
John Wiley & Sons Inc
978-0-471-74355-2 (ISBN)
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Introduction. A Message from the National Restaurant. Association Educational Foundation. International Food Safety Council. Acknowledgements. Features of the ServSafe Coursebook. UNIT 1: THE SANITATION CHALLENGE. Chapter 1. Providing Safe Food. Chapter 2. The Microworld. Chapter 3. Contamination, Food Allergens, and Foodborne Illness. Chapter 4. The Safe Foodhandler. UNIT 2: THE FLOW OF FOOD THROUGH THE OPERATION. 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 Systems. UNIT 3: CLEAN AND SANITARY FACILITIES AND EQUIPMENT. Chapter 11. Sanitary Facilities and Equipment. Chapter 12. Cleaning and Sanitizing. Chapter 13. Integrated Pest Management. UNIT 4: SANITATION MANAGEMENT. Chapter 14. Food Safety Regulation and Standards. Chapter 15. Employee Food Safety Training. Answer Key. Glossary. Index.
| Erscheint lt. Verlag | 25.2.2005 |
|---|---|
| Verlagsort | New York |
| Sprache | englisch |
| Maße | 150 x 250 mm |
| Gewicht | 666 g |
| Themenwelt | Studium ► Querschnittsbereiche ► Prävention / Gesundheitsförderung |
| ISBN-10 | 0-471-74355-0 / 0471743550 |
| ISBN-13 | 978-0-471-74355-2 / 9780471743552 |
| Zustand | Neuware |
| Informationen gemäß Produktsicherheitsverordnung (GPSR) | |
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