Prentice Hall

Culinary, Hospitality, Travel & Tourism



ServSafe Coursebook (text only), 5/E
NRA National Restaurant Association

ISBN-10: 0135026520
ISBN-13: 9780135026526

Publisher: Prentice Hall
Copyright: 2009
Format: Paper; 460 pp
Published: 03/11/2008

Suggested retail price: $72.00
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Delivering comprehensive training of key food safety concepts, this book is the ideal solution for the academic setting, multiple-day training or individuals in need of more extensive food safety training. The content in ServSafe Coursebook, 5th edition goes beyond the principles found in ServSafe Essentials, 5th edition and adds greater depth and breadth of food safety practices by featuring expanded sections on high-risk populations, active managerial control, and crisis management. Based on a new job task analysis revised exclusively for the Fifth Edition, the book reflects the latest updates to the FDA Food Code, new science-based and industry best practices and prepares students for the ServSafe® Food Protection Manager Certification Exam.

 

(This text is not packaged with the ServSafe Food Protection Manager answer sheet  for the pencil/paper exam or the on-line exam voucher.   If you would like to purchase the text packaged with an exam option, please visit these products: ServSafe Coursebook, 5e, w/ on-line exam voucher  or ServSafe Coursebook, 5e, w/ answer sheet)

  

ServSafe® is the industry's leading food safety training and certification program, because it provides the latest information and tools for you to use every day. And ServSafe is recognized by more federal, state, and local jurisdictions than any other food safety certification.  ServSafe food safety training materials and exams are available in English and other languages.

Textbooks | Online Training  | Videos/DVDs  | Instructor Materials  | Online Exams  | Paper | Employee Guides 

 

About Your Certification

To access your exam score approximately ten business days after you take the exam, please visit:  Check Exam Scores. You will need your class number, which your instructor will provide.

 

Become a Certified ServSafe® Instructor or Registered ServSafe Proctor

The National Restaurant Association (NRA) is pleased to announce new services and standards for teaching and proctoring ServSafe® Food Safety Training and Exams. For additional information please visit: ServSafe Certified Instructor or Proctor

 

To view a brief video about the new guidelines, click here:  ServSafe Video 

 

 

FEATURES:

 

  • Written by the industry for the industry
    • Job Task Analysis is the foundation for which the ServSafe program is built.
  • Based on the most up to date FDA Food Code updates
    • 2007 Supplement to the 2005 FDA Food Code updates.
  • Based on the most up to date and relevant information
    • Includes the latest emerging science-based trends impacting food.
  • Study questions at the end of every chapter are written in the same style as the ServSafe Examination
    • This feature will help students better prepare for the examination
  • Student Activities are included at the end of each major topic
    • Provides students with the opportunity to practice key concepts
  • Real-world scenarios
    • Students learn by experiencing actual on-the-job food safety situations.
  • "How This Relates to Me." Bringing local requirements into training is easier than ever.
    • Students can write in and remember their local jurisdictional requirements.
  • Employee Food Safety Training chapter (15)
    • Students will learn skills necessary to train important information to employees on the job.

  • New job task analysis (JTA) reflecting the current science, knowledge, skills and abilities a manager must know to keep food safe and protect the public from foodborne illness
  • Based on the most up to date FDA Food Code updates, the 2007 Supplement to the 2005 FDA Food Code
  • New photography shown from manager's point of view helps them to better relate to concepts
  • New expanded active managerial control information on controlling risks
  • New expanded information on the CDC five most common risk factors contributing to foodborne illness
  • Revised crisis management section including how to prepare and respond to a crisis

Unit 1: The Sanitation Challenge

 

Chapter 1: Providing Safe Food

Chapter 2: The Microworld

Chapter 3: Contamination, Food Allergens, and Foodborne Illness                   

Chapter 4: The Safe Foodhandler


Unit 2: The Flow of Food through the Operation

 

Chapter 5: The Flow of Food: An Introduction

Chapter 6: The Flow of Food: Purchasing and Receiving

Chapter 7: The Flow of Food: Storage

Chapter 8: The Flow of Food: Preparation

Chapter 9: The Flow of Food: Service

Chapter 10: Food Safety Management Systems

                                                                                   

Unit 3: Sanitary Facilities and Pest Management

 

Chapter 11: Sanitary Facilities and Equipment

Chapter 12: Cleaning and Sanitizing

Chapter 13: Integrated Pest Management

Chapter 14: Food Safety Regulation and Standards

Chapter 15: Employee Food Safety Training

                                                                       

For Food Safety and Sanitation


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