ServSafe - ServSafe® Manager Table of Contents

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ServSafe® Manager-Table of Contents


INTRODUCTION
  • A Message from the National Restaurant Association
  • Staying Connected with the National Restaurant Association Throughout Your Career
  • Acknowledgements
  • How to Use the ServSafe Manager Book
CHAPTER 1: PROVIDING SAFE FOOD
  • Foodborne Illnesses
  • How Foodborne Illnesses Occur
  • Keeping Food Safe
CHAPTER 2: FORMS OF CONTAMINATION
  • Biological, Chemical, and Physical Contaminants
  • Deliberate Contamination of Food
  • Responding to a Foodborne-Illness Outbreak
  • Food Allergens
CHAPTER 3: THE SAFE FOOD HANDLER
  • How Food Handlers Can Contaminate Food
  • A Good Personal Hygiene Program
CHAPTER 4: THE FLOW OF FOOD: AN INTRODUCTION
  • Hazards in the Flow of Food
  • Monitoring Time and Temperature
CHAPTER 5: THE FLOW OF FOOD: PURCHASING AND RECEIVING
  • General Purchasing and Receiving Principles
  • Storing
CHAPTER 6: THE FLOW OF FOOD: PREPARATION
  • Preparation
  • Cooking Food
  • Cooling and Reheating Food
CHAPTER 7: THE FLOW OF FOOD: SERVICE
  • Holding Food
  • Serving Food
CHAPTER 8: FOOD SAFETY MANAGEMENT SYSTEMS
  • Food Safety Management Systems
CHAPTER 9: SAFE FACILITIES AND PEST MANAGEMENT
  • Interior Requirements for a Safe Operation
  • Emergencies That Affect the Facility
  • Pest Management
CHAPTER 10: CLEANING AND SANITIZING
  • Cleaning and Sanitizing
  • Dishwashing
  • Cleaning and Sanitizing in the Operation
APPENDIX
  • Organisms That Cause Foodborne Illness
INDEX