Georgetown Peabody Library

ServSafe coursebook

eng

illustrations

index present

non fiction

ServSafe coursebook

886659942

A message from The National Restaurant Association. Congratulations! By opening this book, you are joining millions of foodservice professionals in taking the first step in a commitment to food safety. ServSafe training helps you understand all of the food safety risks faced by your operation. Once you're aware of these risks, you can find ways to reduce them. This will help you keep your operation, your staff, and your customers safe. Created by foodservice industry leaders you can be confident knowing the ServSafe program was created by leaders in the foodservice industry. The topics you will learn in this book were determined by those who deal with the same food safety issues you face every day. From the basics of handwashing, to more complex topics such as foodborne pathogens, your industry peers have provided you with the building blocks to keep food safe through your operation. Performed and reinforced by you food safety doesn't stop once you've completed your training and certification. It is now your responsibility to take the knowledge you learned and share it with your staff. When you return to your operation, start by answering the following questions to assess your food handler training: Do you have food safety training programs for both new and current staff? ; Do you have assessment tools to identify staff's food safety knowledge?; Do you keep records documenting that staff have completed training? ---p. iii

Introduction: -- Message from the National Restaurant Association -- Staying connected with the National Restaurant Association throughout your career -- Acknowledgements -- How to use the ServSafe coursebook -- Chapter 1: Keeping Food Safe: -- Foodborne illnesses -- How foodborne illnesses occur -- Food safety responsibilities of a manager -- Chapter 2: Understanding The Microworld: -- Pathogens -- Bacteria -- Viruses -- Parasites -- Fungi -- Biological toxins -- Chapter 3: Contamination, Food Allergens, And Foodborne Illness: -- Physical and chemical contaminants -- Deliberate contamination of food -- Food allergens -- Chapter 4: Safe Food Handler: -- Personal hygiene and contamination -- Good personal hygiene program -- Chapter 5: Flow Of Food: An Introduction: -- Cross-contamination -- Time-temperature control -- Chapter 6: Flow Of Food: Purchasing And Receiving: -- Purchasing considerations -- Receiving considerations -- General inspection guidelines -- Inspecting specific types of food -- Chapter 7: Flow Of Food: Storage: -- General storage guidelines -- Storing specific food -- Chapter 8: Flow Of Food: Preparation: -- Preparation -- Cooking food -- Cooling and reheating food -- Chapter 9: 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 Equipment: -- 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) Programs -- 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 -- Inspection process -- Self-inspections -- Voluntary controls within the industry -- Chapter 15: Staff Food Safety Training: -- Training staff -- Ways of training -- Glossary -- Answer key -- Index

ServSafe