Servsafe coursebook 7th edition pdf free download: The National Restaurant Association Educational Foundation (NRAEF) is a non profit organization dedicated to fulfilling the educational mission of the National Restaurant Association. The food service providing industry is one of the largest private sector employment generation companies, so it became important to keep ahead of food safety.
Servsafe coursebook is specially designed to deliver the various aspects and important tips and techniques essential to preserve the food. Generally the food industry does not give so much importance to food safety but after the 2013 FDA Food Code, the ServSafe Coursebook primarily focuses on the various preventive measures to keep food safe.
Servsafe coursebook 7th edition pdf
It provides detailed guides on how to preserve food, how to train staff to maintain food safety, proper way to handle the food, understand different words, be aware about foodborne illness, storage of food, how to maintain proper hygiene and much more.
So, to become a food safety manager it is important to have some knowledge and information about food safety, there is an exam conducted for ServSafe Food Protection Manager Certification if a candidate desires to become an food safety manager then they have to clear the examination.
Here, we are going to provide you with an authorised book on food safety by The National Restaurant Association Educational Foundation that covers each and every important topic in a comprehensive manner to assist the aspirant to understand various terms. It is suitable to cover the syllabus of ServSafe Food Protection Manager Certification.
About servsafe coursebook 7th edition pdf
Book Name –servsafe manager book 7th edition pdf free
Author Name- National Restaurant Association
Format- PDF
Size- mb
Pages- 192
Language- English
Publication- Pearson
Contents of servsafe manager 7th edition pdf
Introduction
Chapter 1: Keeping Food Safe
Chapter 2: Understanding The Microworld
Chapter 3: Contamination, Food Allergens, And Foodborne Illness
Chapter 4: The Safe Food Handler
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 Management Systems
Chapter 11: Safe Facilities And Management
Chapter 12: Cleaning And Sanitizing
Chapter 13: Integrated Pest Management
Chapter 14: Food Safety Regulation And Standards
Chapter 15: Staff Food Safety Training
Glossary
Answer Key
Index
servsafe manager 7th edition
servsafe coursebook pdf
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