Culinary, Hospitality, Travel & Tourism

As food safety content becomes increasingly complex, it presents more academic challenges to students. ServSafe® Essentials, 5th edition textbook was designed with students’ needs in mind.  This edition has been updated to reflect the changing needs of a diverse and expanding workforce in the foodservice and restaurant industry. A significant percentage of the updates to the text were the direct result of feedback from seasoned instructors. The streamlined delivery of food safety content in the Fifth Edition will create a learning experience that is activity-based and easily comprehended by a variety of student populations. The updated text will help readers prepare for examinations, and more importantly, it will promote adherence to food safety practices in the operation.

ServSafe® Multi-Cultural Products provide the highest standard food safety training.

 The new ServSafe®, 5^th edition Multi-Cultural Products include: 

• ServSafe Essentials, 5^th edition available in Spanish, Chinese and Korean
• ServSafe Employee Guides available in Spanish and Chinese
• ServSafe Online Training available in Spanish
• Instructor Basic CD-ROM available in Spanish, Chinese and Korean
• ServSafe Videos/DVDs available in Spanish
• Paper-and-pencil examination available in Spanish, Chinese, Korean, Japanese and French-Canadian

With ServSafe® you can ensure that everyone is fluent in food safety.

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, Receiving, and Storage

Chapter 7: The Flow of Food: Preparation

Chapter 8: The Flow of Food: Service

Unit 3:  Food Safety Management Systems, Facilities, and Pest Management

Chapter 9:  Food Safety Management Systems   

Chapter 10: Sanitary Facilities and Equipment

Chapter 11: Cleaning and Sanitizing

Chapter 12: Integrated Pest Management

Chapter 13: Employee Food Safety Training

Appendix:  Implementing Food Safety Practices Learned in the ServSafe Program

Food Safety and Sanitation (Food Science)
Food Safety and Sanitation (Culinary Arts)
Food Safety and Sanitation (Hospitality)
Food Safety and Sanitation (Travel & Tourism)

View a Sample Chapter PDF:

• ServSafe Employee Guide Spanish, 5/E
  NRA National Restaurant Association
  © 2009 | Prentice Hall | Paper; 460 pages | Instock
  ISBN-10: 0135026776 | ISBN-13: 9780135026779
  Buy from myPearsonStore
  
  

For Food Safety and Sanitation

• Personal Hygiene in Food Service
  Resolutions Multimedia Group Incorporated
  © 2005 | Prentice Hall | Video | Instock
  ISBN-10: 0131709976 | ISBN-13: 9780131709973
  
  
  

Pearson Higher Education offers special pricing when you choose to package your text with other student resources. If you're interested in creating a cost-saving package for your students, contact your Pearson Higher Education representative for pricing and ordering information.

Pearson Higher Education offers special pricing when you choose to package your text with other student resources. If you're interested in creating a cost-saving package for your students contact your Pearson Higher Education representative.