National Restaurant Association Educational Foundation:

ServSafe Coursebook, 2nd Edition (with the Scantron Certification Exam Form)

Instructor Companion Site

Table Of Contents

Chapter 1: Providing Safe Food

Chapter 2: The Microworld

Chapter 3: Contamination, Food Allergies, and Foodborne Illness

Chapter 4: The Safe Foodhandler

Chapter 5: Purchasing and Receiving Safe Food

Chapter 6: Keeping Food Safe in Storage

Chapter 7: Protecting Food During Preparation

Chapter 8: Protecting Food During Service

Chapter 9: Principles of a HACCP System

Chapter 10: Sanitary Facilities and Equipment

Chapter 11: Cleaning and Sanitizing

Chapter 12: Integrated Pest Management

Chapter 13: Food-Safety Regulations and Standards

Chapter 14: Employee Food-Safety Training

Get Help With:

* These links will open a new window

Copyright © 2000-2025 by John Wiley & Sons, Inc., or related companies. All right reserved.  | Privacy Policy