ServSafe® Coursebook Table of Contents

ServSafe® Coursebook Table of Contents

Introduction

• A Message from the National Restaurant Association
• Staying Connected with the National Restaurant Association throughout Your Career
• Acknowledgments
• How to Use the ServSafe Coursebook 

Chapter 1: Keeping Food Safe

• Foodborne Illnesses
• How Foodborne Illnesses Occur
• The Food Safety Responsibilities of a Manager

Chapter 2: Understanding the Microworld

• Pathogens
• Bacteria
• Viruses
• Parasites
• Fungi

Chapter 3: Contamination, Food Allergens, and Foodborne Illness

• Physical and Chemical Contaminants
• The Deliberate Contamination of Food
• Food Allergens

Chapter 4: The Safe Food Handler

• Personal Hygiene and Contamination
• A Good Personal Hygiene Program

Chapter 5: The Flow of Food: An Introduction

• Cross-Contamination
• Time-Temperature Control

Chapter 6: The Flow of Food: Purchasing and Receiving

• Purchasing Considerations
• Receiving Considerations
• General Inspection Guidelines
• Inspecting Specific Types of Food

Chapter 7: The Flow of Food: Storage

• General Storage Guidelines
• Storing Specific Food

Chapter 8: The Flow of Food: Preparation

• Preparation
• Cooking  Food
• Cooling and Reheating Food

Chapter 9: The Flow of Food: Service

• Holding Food for Service
• Serving Food Safely
• Off-Site Service

Chapter 10: Food Safety Management Systems

• Food Safety Management Systems
• Active Managerial Control
• Crisis Management

Chapter 11: Safe Facilities and Management

• Designing a Safe Operation
• Considerations for Other Areas of the Facility
• Equipment Selection
• Installing and Maintaining Kitchen Equipment
• Utilities

Chapter 12: Cleaning and Sanitizing

• Cleaning
• Sanitizing
• Dishwashing
• Cleaning the Premises
• Developing a Cleaning Program

Chapter 13: Integrated Pest Management

• Integrated Pest Management (IPM) Systems
• Identifying Pests
• Working with a Pest Control Operator (PCO)
• Treatment
• Using and Storing Pesticides

Chapter 14: Food Safety Regulation and Standards

• Government Agencies Responsible for Preventing Foodborne Illness
• The Inspection Process
• Self-Inspections
• Voluntary Controls within the Industry

Chapter 15: Staff Food Safety Training

• Training Staff
• Ways of Training

Glossary

Answer Key

Index