ServSafe Essentials[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. |
Contents
Section 1 | 2-1 |
THE FLOW OF FOOD THROUGH | 4-2 |
Section 7 | 4-15 |
Copyright | |
5 other sections not shown
Other editions - View all
ServSafe? Essentials with Exam Answer Sheet National Restaurant Association Educational Foundation No preview available - 2001 |
Common terms and phrases
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 Ecolab eggs employees equipment establishment fish flow of food food items food-contact surfaces food-safety food-safety system foodborne illness foodhandlers foodservice four hours fresh frozen gloves guidelines HACCP plan handling handwashing hot food identify Infection inspection internal temperature keep food kitchen manager meat menu items method microorganisms minimum internal monitoring National Restaurant Association NSF International packaging pathogens personal hygiene pesticides pests pork potentially hazardous food poultry preparation prevent procedures proper properly ready-to-eat foods receiving refrigerator reheating restaurant rinse rodents safe food safety salad sanitary sanitizing solution shellfish soup spores suppliers temperature danger zone thermometer time-temperature abuse toxins Training Tips True or False types Underwriters Laboratories utensils vegetables