ServSafe Essentials, Fifth Edition Table of Contents

Unit 1 The Food Safety Challenge

Chapter 1 Providing Safe Food

• Foodborne Illness
• Preventing Foodborne Illness

Chapter 2 The Microworld

• Pathogens
• Viruses
• Bacteria
• Parasites
• Fungi
• Biological Toxins

Chapter 3 Contamination and Food Allergens

• Contamination
• Food Allergens

Chapter 4 The Safe Foodhandler

• How Foodhandlers Can Contaminate Food
• A Good Personal Hygiene Program

Unit 2 The Flow of Food through the Operation

Chapter 5 The Flow of Food: An Introduction

• Hazards in the Flow of Food
• Monitoring Time and Temperature

Chapter 6 The Flow of Food: Purchasing, Receiving and Storage

• General Purchasing and Receiving Principles
• Storing

Chapter 7 The Flow of Food: Preparation

• Preparation
• Cooking Food
• Cooling and Reheating Food

Chapter 8 The Flow of Food: Service

• Holding Food
• Serving Food

Unit 3 Food Safety Management Systems, Facilities, and Pest Management

Chapter 9 Food Safety Management Systems

• Food Safety Management Systems
• Crisis Management

Chapter 10 Sanitary Facilities and Equipment

• Designing a Sanitary Operation
• Interior Requirements for a Sanitary Operation

Chapter 11 Cleaning and Sanitizing

• Cleaning and Sanitizing
• Dishwashing
• Cleaning and Sanitizing in the Operation

Chapter 12 Integrated Pest Management

• The Integrated Pest Management (IPM) Program
• Working with a Pest Control Operator (PCO)

Unit 4 Food Safety Regulations and Employee Training

Chapter 13 Food Safety Regulation and Standards

• Government Regulation of Food Service Operations
• Inspections

Chapter 14 Employee Food Safety Training

• Food Safety Training for Staff
• Training Delivery Methods

Appendix Implementing Food Safety Practices Learned in the ServSafe Program