ServSafe - ServSafe® Coursebook Table of Contents

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ServSafe® Coursebook Table of Contents


Introduction
  • A Message from the National Restaurant Association
  • Staying Connected with the National Restaurant Association throughout Your Career
  • Acknowledgments
  • How to Use the ServSafe Coursebook 
Chapter 1: Keeping Food Safe
  • Foodborne Illnesses
  • How Foodborne Illnesses Occur
  • The Food Safety Responsibilities of a Manager
Chapter 2: Understanding the Microworld
  • Pathogens
  • Bacteria
  • Viruses
  • Parasites
  • Fungi
Chapter 3: Contamination, Food Allergens, and Foodborne Illness
  • Physical and Chemical Contaminants
  • The Deliberate Contamination of Food
  • Food Allergens
Chapter 4: The Safe Food Handler
  • Personal Hygiene and Contamination
  • A Good Personal Hygiene Program
Chapter 5: The Flow of Food: An Introduction
  • Cross-Contamination
  • Time-Temperature Control
Chapter 6: The Flow of Food: Purchasing and Receiving
  • Purchasing Considerations
  • Receiving Considerations
  • General Inspection Guidelines
  • Inspecting Specific Types of Food
Chapter 7: The Flow of Food: Storage
  • General Storage Guidelines
  • Storing Specific Food
Chapter 8: The Flow of Food: Preparation
  • Preparation
  • Cooking  Food
  • Cooling and Reheating Food
Chapter 9: The Flow of Food: Service
  • Holding Food for Service
  • Serving Food Safely
  • Off-Site Service
Chapter 10: Food Safety Management Systems
  • Food Safety Management Systems
  • Active Managerial Control
  • Crisis Management
Chapter 11: Safe Facilities and Management
  • Designing a Safe Operation
  • Considerations for Other Areas of the Facility
  • Equipment Selection
  • Installing and Maintaining Kitchen Equipment
  • Utilities
Chapter 12: Cleaning and Sanitizing
  • Cleaning
  • Sanitizing
  • Dishwashing
  • Cleaning the Premises
  • Developing a Cleaning Program
Chapter 13: Integrated Pest Management
  • Integrated Pest Management (IPM) Systems
  • Identifying Pests
  • Working with a Pest Control Operator (PCO)
  • Treatment
  • Using and Storing Pesticides
Chapter 14: Food Safety Regulation and Standards
  • Government Agencies Responsible for Preventing Foodborne Illness
  • The Inspection Process
  • Self-Inspections
  • Voluntary Controls within the Industry
Chapter 15: Staff Food Safety Training
  • Training Staff
  • Ways of Training
Glossary
Answer Key
Index