ServSafe coursebook

목차 (Table of Contents)

• CONTENTS
• INTRODUCTION
• International Food Safety Council = v
• Acknowledgements = ⅵ
• A Message from the National Restaurant Association Educational Foundation = ⅶ
• Features of the ServSaf$$e^{\circled R}$$ Coursebook = ⅷ
• UNIT Ⅰ THE SANITATION CHALLENGE
• Chapter 1 Providing Safe Food = 1-1
• The Dangers of Foodborne Illness = 1-2
• Preventing Foodborne Illness = 1-4
• How Food Becomes Unsafe = 1-8
• Key Practices for Ensuring Food Safety = 1-9
• The Food Safety Responsibilities of a Manager = 1-10
• Responding to a Foodborne-Illness Outbreak = 1-12
• Summary = 1-13
• Chapter 2 The Microworld = 2-1
• Microbial Contaminants = 2-2
• Bacteria = 2-2
• Viruses = 2-14
• Parasites = 2-16
• Fungi = 2-16
• Foodborne Infection vs. Foodborne Intoxication = 2-20
• Emerging Pathogens and Issues = 2-21
• Hazards Associated with Fresher and Healthier Food = 2-21
• Technological Advancements in Food Safety = 2-22
• Summary = 2-23
• Chapter 3 Contamination, Food Allergies, and Foodborne Illness = 3-1
• Types of Foodborne Contamination = 3-2
• Food Allergies = 3-9
• Summary = 3-10
• Chapter 4 The Safe Foodhandler = 4-1
• How Foodhandlers Can Contaminate Food = 4-2
• Diseases Not Transmitted Through food = 4-3
• Components of a Good Personal Hygiene Program = 4-4
• Management's Role in a Personal Hygiene Program = 4-12
• Summary = 4-12
• UNIT Ⅱ THE FLOW OF FOOD THROUGH THE OPERATION
• Chapter 5 Purchasing and Receiving Safe food = 5-1
• Choosing a Supplier = 5-2
• Inspection Procedures = 5-3
• Monitoring Time and Temperature = 5-5
• Receiving and Inspecting Food = 5-10
• Summary = 5-23
• Chapter 6 Keeping Food Safe in Storage = 6-1
• General Storage Guidelines = 6-2
• Types of Storage = 6-3
• Storage Techniques = 6-4
• Storing Specific Food = 6-8
• Summary = 6-12
• Chapter 7 Protecting Food During Preparation = 7-1
• Safe Foodhandling = 7-2
• Preparing Food = 7-5
• Preparing Specific Food = 7-7
• Cooking Food = 7-11
• Cooking Requirements for Specific Food = 7-13
• Cooling Food = 7-17
• Reheating Potentially Hazardous Food = 7-19
• Summary = 7-20
• Chapter 8 Protecting Food During Service = 8-1
• Holding Food for Service = 8-2
• Serving Food Safely = 8-4
• Off-Site Service = 8-9
• Eight Rules of Safe Foodhandling = 8-13
• Summary = 8-13
• Chapter 9 Principles of a HACCP System = 9-1
• What is HACCP? = 9-2
• Developing a HACCP Plan = 9-4
• Summary = 9-14
• UNIT Ⅲ CLEAN AND SANITARY FACILITIES AND EQUIPMENT
• Chapter 10 Sanitary Facilities and Equipment = 10-1
• Designing a Sanitary Establishment = 10-2
• Considerations for Other Areas of the Facility = 10-6
• Sanitation Standards for Equipment = 10-9
• Choosing and Installing Kitchen Equipment = 10-14
• Utilities = 10-16
• Summary = 10-23
• Chapter 11 Cleaning and Sanitizing = 11-1
• Cleaning and Sanitizing = 11-2
• Machine Warewashing = 11-8
• Manual Warewashing = 11-10
• Cleaning and Sanitizing Equipment = 11-11
• Cleaning the Kitchen = 11-12
• Cleaning the Premises = 11-13
• Tools for Cleaning = 11-15
• Storing Utensils, Tableware, and Equipment = 11-16
• Using Hazardous Materials = 11-17
• Implementing a Cleaning Program = 11-20
• Summary = 11-23
• Chapter 12 Integrated Pest Management = 12-1
• The Integrated Pest Management(IPM) Program = 12-2
• Identifying Pests = 12-5
• Working with a Pest Control Operator(POC) = 12-11
• Treatment = 12-12
• Control Measures = 12-13
• Using and Storing Pesticides = 12-15
• Summary = 12-16
• UNIT Ⅳ SANITATION MANAGEMENT
• Chapter 13 Food Safety Regulation and Standards = 13-1
• Objectives of a Foodservice Inspection Program = 13-2
• Government Regulatory Systems for Food = 13-2
• The Food Code = 13-3
• Foodservice Inspection Process = 13-5
• Federal Regulatory Agencies = 13-13
• Voluntary Controls within the Industry = 13-13
• Summary = 13-16
• Chapter 14 Employee Food Safety Training = 14-1
• Purpose of Food Safety Training = 14-2
• Key Elements of Effective Training = 14-3
• Developing the Training Program = 14-3
• Conducting the Training Session = 14-13
• Food Safety Certification = 14-15
• Summary = 14-16
• APPENDIXES
• Appendix A Answer Key = A-1
• Appendix B Storage Temperatures for Fresh Fruit = A-8
• Appendix C Storage Temperatures for Fresh Vegetables = A-11
• Appendix D Refrigerated Food Storage = A-14
• Appendix E Frozen Food Storage = A-19
• Appendix F Shelf Life of Dried Goods = A-21
• Appendix G Responding to a Foodborne-Illness Outbreak = A-23
• GLOSSARY = G-1
• INDEX = I-1