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. 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 packaged with the ServSafe Food Protection Manager voucher for an on-line version of the exam. A package containing the pencil/paper exam answer sheet is also available: ServSafe Essentials, 5e, w/ answer sheet or ServSafe Essentials, 5e, text only)

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.
• Written in the language most commonly used in the workplace. 
  • Using common workplace language helps students understand the concepts better and apply them in their jobs.
• 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.

New to this edition:

• NEW! ServSafe, 5th edition has been redesigned to help ensure lessons are taken from the classroom and applied on the job
  • Students will experience a blended learning approach that includes; lecture, videos, and activities.  Students retain lessons and apply knowledge on the job.
• NEW! "Concepts from Earlier Chapters" feature reinforces key topics and reduces repetition.
  • Students will be able to tie key concepts from previous chapters to new materials and engage
• NEW! Reorganized text and tables present content in a simple way.
  • Streamlining the content and reorganizing materials will help students grasp concepts and tie important topics together.
• NEW! Visual cues are now included on photos showing both the proper and improper procedures.
  • A red X, and a green check-mark help students instantly identify right and wrong practices
• NEW! Pathogen Prevention icons
  • Students are alerted to critical information and preventative measures throughout the text.
• NEW! Photography shows activities from the learner’s point of view.
  • Photos from the learner’s point of view will help students more easily identify what they will see on the job or in the classroom.

New to this edition:

• NEW! ServSafe, 5th edition has been redesigned to help ensure lessons are taken from the classroom and applied on the job
  • Students will experience a blended learning approach that includes; lecture, videos, and activities.  Students retain lessons and apply knowledge on the job.
• NEW! "Concepts from Earlier Chapters" feature reinforces key topics and reduces repetition.
  • Students will be able to tie key concepts from previous chapters to new materials and engage
• NEW! Reorganized text and tables present content in a simple way.
  • Streamlining the content and reorganizing materials will help students grasp concepts and tie important topics together.
• NEW! Visual cues are now included on photos showing both the proper and improper procedures.
  • A red X, and a green check-mark help students instantly identify right and wrong practices
• NEW! Pathogen Prevention icons
  • Students are alerted to critical information and preventative measures throughout the text.
• NEW! Photography shows activities from the learner’s point of view.
  • Photos from the learner’s point of view will help students more easily identify what they will see on the job or in the classroom.

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)

The National Restaurant Association Educational Foundation (NRAEF) is a not-for-profit organization dedicated to fulfilling the educational mission of the National Restaurant Association. As the nation's largest private sector employer, the restaurant and foodservice industry is the cornerstone of the American economy, of career-and-employment opportunities, and of local communities. Focusing on three key strategies of risk management, recruitment, and retention, the NRAEF is the premier provider of educational resources, materials, and programs, which address attracting, developing and retaining the industry’s workforce. For more information on the NRAEF, visit www.restaurant.org.

View a Sample Chapter PDF:

• Servsafe Starters Employee Guide, ServSafe, 5/E
  NRA National Restaurant Association
  © 2009 | Prentice Hall | Paper | Instock
  ISBN-10: 0135039185 | ISBN-13: 9780135039182
  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.