ServSafe® Coursebook - Softcover

National Restaurant Association Educational Foundation

Softcover

ISBN 10: 0471225177 ISBN 13: 9780471225171

Publisher: John Wiley & Sons, 2002

Synopsis

From the time food enters a kitchen to the time it is served to a customer, a restau–rant or foodservice operation is responsible for purchasing, receiving, storing, pre–paring, handling, and serving food in a safe manner. By paying close attention to the proper procedures for food storage and preparation, a restaurateur can ensure that his/her customers are served food that will not make them sick.

About this title

Synopsis:

With concern about foodborne illness increasing among consumers, it is more important than ever for restaurants and foodservice operations to be able to assure customers that the food they are eating is safe. This book teaches basic food safety concepts and prepares readers for the ServSafer Food Protection Manager Certification Examination.

About this edition

• Publisher: John Wiley & Sons
• Publication date: 2002
• ISBN 10: 0471225177
• ISBN 13: 9780471225171
• Binding: Paperback
• Edition number: 2
• Number of pages: 496