ServSafe® Manager Table of Contents

ServSafe® Manager-Table of Contents

INTRODUCTION

• A Message from the National Restaurant Association
• Staying Connected with the National Restaurant Association Throughout Your Career
• Acknowledgements
• How to Use the ServSafe Manager Book

CHAPTER 1: PROVIDING SAFE FOOD

• Foodborne Illnesses
• How Foodborne Illnesses Occur
• Keeping Food Safe

CHAPTER 2: FORMS OF CONTAMINATION

• Biological, Chemical, and Physical Contaminants
• Deliberate Contamination of Food
• Responding to a Foodborne-Illness Outbreak
• Food Allergens

CHAPTER 3: THE SAFE FOOD HANDLER

• How Food Handlers Can Contaminate Food
• A Good Personal Hygiene Program

CHAPTER 4: THE FLOW OF FOOD: AN INTRODUCTION

• Hazards in the Flow of Food
• Monitoring Time and Temperature

CHAPTER 5: THE FLOW OF FOOD: PURCHASING AND RECEIVING

• General Purchasing and Receiving Principles
• Storing

CHAPTER 6: THE FLOW OF FOOD: PREPARATION

• Preparation
• Cooking Food
• Cooling and Reheating Food

CHAPTER 7: THE FLOW OF FOOD: SERVICE

• Holding Food
• Serving Food

CHAPTER 8: FOOD SAFETY MANAGEMENT SYSTEMS

• Food Safety Management Systems

CHAPTER 9: SAFE FACILITIES AND PEST MANAGEMENT

• Interior Requirements for a Safe Operation
• Emergencies That Affect the Facility
• Pest Management

CHAPTER 10: CLEANING AND SANITIZING

• Cleaning and Sanitizing
• Dishwashing
• Cleaning and Sanitizing in the Operation

APPENDIX

• Organisms That Cause Foodborne Illness

INDEX