National Restaurant Association Educational Foundation, 1999 - Business & Economics - 291 pages
[This book is] designed ... to enhance your ability to learn and retain the food-safety knowledge that is essential to keep your establishment safe. -Features of the ServSafe Essentials.
16 pages matching food-contact surfaces in this book
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bacteria beef biological hazards chemical chicken ciguatera class participants cleaning and sanitizing completing this activity contaminate food cooked food cooking temperatures cool corrective actions Critical Control Point critical limits cross-contamination customers delivery diarrhea eggs employees equipment establishment fish flow of food food items food safe food-contact surfaces food-safety food-safety system foodborne illness foodhandlers foodservice four hours frozen gloves guidelines HACCP plan handling handwashing hot food identify Infection inspection internal temperature keep food kitchen manager meat menu items method microorganisms monitoring National Restaurant Association NSF International packaging pathogens personal hygiene pesticides pests potentially hazardous foods poultry preparation prevent procedures proper properly ready-to-eat foods receiving refrigerator reheating restaurant rinse rodents safe food safety salad sanitizing solution shellfish soup spores suppliers temperature danger zone thermometer time-temperature abuse toxins Training Tips True or False types Underwriters Laboratories utensils vegetables