Book Description
This text, with its streamlined and simplified content, covers principles necessary to maintain food safety within a foodservice operation. It reflects the latest FDA Food Code and prepares people for the ServSafe® Food Protection Manager Certification Exam. Heavily illustrated, this full-color book provides useful pedagogical tools for understanding food-safety knowledge, essentials, and fundamental concepts.
Customer Reviews:
ServSafe Essentials w/Scantron.......2005-09-23
Not as informative as ServSafe Coursebook..Be careful which book you really need! Diffent ISPN numbers only by last two. Still informative and useful for taking ServSafe exam for certificate if working in food service sector.
Very Good Reference, must buy.......2003-06-10
This book was quite helpful for my the National Servsafe test. It was a good reference, and it had excellent chapter of the microbiology of food. If you really want to know the type of questions asked on the National Servsafe Test get the following which is on amazon.com:
Study Guide for the National Servsafe Exam: Key Review Questions and Answers with Explanations
ISBN: 0971999678
I used both these books and passed with ease. Not to mention both these books helped me to get an "A" in my sanitation class.
Both books are must buys.
Average customer rating:
- ServSafe Coursebook - disappointed
- food safety
- ServSafe Coursebook
- A little dumbed-down, but an important book.
- Servsafe Coursebook
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ServSafe Coursebook with the Scantron Certification Exam Form
NRA Educational Foundation
Manufacturer: Wiley
ProductGroup: Book
Binding: Paperback
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ASIN: 0471478024 |
Book Description
With a new look and design, the Third Edition of ServSafe Essentials offers significantly new, simplified, streamlined content to make complicated concepts easer to learn and easier to manage. Content has been revised to include updates from the recently released 2003 supplement to the 2001 FDA Food Code, as well as new science-based and industry best practices. Other features include a new section for use and reference by managers at their operation; more visual representation of content through the use of new icons, illustrations and photographs; all new multiple-choice study questions, and more. It prepares students for the ServSafe Food Protection Manager Certification Examination.
Customer Reviews:
ServSafe Coursebook - disappointed.......2006-03-15
I am very disappointed in this purchase. The only reason that I bought this book was to receive the NEW Scantron test! The Scantron test that arrived with the book was the OLD test. All information at the Amazon site said that the new test was included. That information was in error.
food safety.......2006-03-11
The book is thorough and provides many self quizzes to test your knowledge along the way.
ServSafe Coursebook .......2006-03-11
I am really pleased with the book i purchased. I needed to find the book fast for my class because it was the middle of week one and i had no book because the college bookstore was sold out. So, i tried online to find the best rates with fast delievery and found it here at Amazon.com. Wooo! I was so happy to have found the book i needed onine with the Scantron Certificatiion Exam form included. I was in the need for next day delievery and they had that option available. My total came out to $93.83 with next day shipping fee included. That was a pretty reasonable price for me compared to other prices i've seen which would have been way over $100 dollars. I am very happy with the book and with the speedy next day delivery and also with how Amazon.com kept sending me confirmation emails and how i could tract my shipment order. I was very much pleased, which moves me to trust them and to purchase from them again in the future! Thanks Thanks Thanks Amazon.com!
A little dumbed-down, but an important book........2006-02-24
This book was a required book for a sanitation class at my community college. Although some of the chapters are kind of silly ("The Safe Food Handler" - don't pee in the food, wash hands at work, don't get hair in product), the book does go over all of the basics very clearly and informitavley. The text comes with a scantron sheet that can allow you to take a certification test graded by the National Restaurant Association. The certificate is a MUST when applying to kitchens and hotels. The book is a bit pricey for the information it carries, and if you do not need the certification for your job or education, consider buying the book in either an older edition, or used.
Servsafe Coursebook.......2006-02-20
I bought this book for my Food Microbiology and Sanitation class. It was originally $91 in my bookstore and I think about $79 on amazon.com. It's a pretty simple book, the book and certification exam is written on an 8th grade level.
The book (on amazon) comes with the exam sheet inside.
And that's about all, folks.
Product Description
This book is based on the USDA Food Code and will teach the food service manager and employees every aspect of food safety, HACCP, and sanitation from purchasing and receiving food to properly washing the dishes. They will learn time and temperature abuses, cross-contamination, personal hygiene practices, biological, chemical and physical hazards; proper cleaning and sanitizing; waste and pest management; and the basic principles of HACCP (Hazard Analysis Critical Control Points). Explain what safe food is and how to provide it. Bacteria, viruses, fungi, and parasites, various food-borne illnesses, safe food handling techniques, Purchasing and receiving food, storage, preparation and serving, sanitary equipment and facilities, cleaning and sanitizing of equipment and facilities, pest management program, accident prevention program, crisis management, food safety and sanitation laws. The companion CD ROM contains all the forms and posters needed to establish your HACCP and food safety program.
Customer Reviews:
Highly Recommended.......2006-01-15
HACCP is the acronym for Hazard Analysis of Critical Control Points. This text, by Arduser and Brown is the be all and end all on the topic - in my view. It even comes with a companion CD-ROM that contains all forms from the book in Adobe Acrobat (PDF) and MS Word format. This is a major time saver when it comes to preparing and administering the required tests to staff members and the newly hired.
The comprehensive 530+ page text covers everything I can think of that relates to food safety in restaurants and other eateries. It is designed to teach food service managers and their employees the specifics of food safety in accordance with the FDA Food Code. This excellent training manual is in large print format that makes it easy to read. The writing is easy to understand and the authors were careful to explain key concepts and terms so that even a novice can study it alone.
The seven comprehensive chapters in the manual cover the following topics: Hazards to Food Safety; Factors Affecting Food-Born Illness; Food Safety Regulations; Following The Flow of Food; HACCP; and the Facility Plan. These are followed by an extremely helpful Glossary of terms. The Appendix includes all forms needed to meet the FDA requirements and to run an efficient and safe establishment. Included are checklists, signage, compliance checklists, and equipment cleaning charts, allergen-control program worksheet along with job descriptions for personnel. There is even a Certificate of Completion to certify that staff members have taken and passed the required tests (included).
With the rise in reports of food-borne illnesses and deaths it is essential that every food service operation adhere to the regulations and safety procedures at all times. In my view, this book is essential to ensure you are in total compliance.
As one who has conducted training I find this book deserves 5 stars for its complete coverage of the subject matter in an easy to digest all-in-one format. I highly recommend this book.
A comprehensive, detailed, superbly organized and imminently practical instructional guide.......2005-08-05
A comprehensive, detailed, superbly organized and imminently practical instructional guide and reference to health and sanitation issues in food storage, preparation, presentation in the commercial food establishments ranging from sidewalk food carts to fast food outlets to up-scale gourmet restaurants, HACCP & Sanitation In Restaurants And Food Service Operations by Lora Arduser and Douglas Robert Brown is an essential, core, emphatically recommended reading which is enhanced by an accompanying CD-ROM. Based explicitly on the Food and Drug Administration's Food Code, HACCP & Sanitation covers everything from food measuring devices to strict measures to prevent food-borne bacteria and illness, to flow charts that pinpoint the most hazardous points of food preparation, facility plans, pest management and more. Useful as a resource for restaurateurs, food science students, HACCP & Sanitation lays down basic "need-to-know" information in no-nonsense terms and comes very highly recommended.
The Cd Rom Is a great plus.......2005-07-08
This book is based on the USDA Food Code and will teach the food service manager and employees every aspect of food safety, HACCP, and sanitation from purchasing and receiving food to properly washing the dishes. They will learn time and temperature abuses, cross-contamination, personal hygiene practices, biological, chemical and physical hazards; proper cleaning and sanitizing; waste and pest management; and the basic principles of HACCP (Hazard Analysis Critical Control Points). Explain what safe food is and how to provide it. Bacteria, viruses, fungi, and parasites, various food-borne illnesses, safe food handling techniques, Purchasing and receiving food, storage, preparation and serving, sanitary equipment and facilities, cleaning and sanitizing of equipment and facilities, pest management program, accident prevention program, crisis management, food safety and sanitation laws. The companion CD ROM contains all the forms and posters needed to establish your HACCP and food safety program.
Average customer rating:
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ServSafe Essentials in Spanish w/Scantron Certification Exam (ServSafe)
NRA Educational Foundation
Manufacturer: Wiley
ProductGroup: Book
Binding: Paperback
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ASIN: 0471675970 |
Book Description
From the time food enters a kitchen to the time it is served to a customer, a restaurant or foodservice operation is responsible for purchasing, receiving, storing, preparing, handling, and serving food in a safe manner. By paying close attention to the proper procedures for food storage and preparation, a restaurateur can ensure that his/her customers are served food that will not make them sick.
Average customer rating:
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Food Safety in the International Hospitality Industry
Tim Knowles
Manufacturer: Butterworth-Heinemann
ProductGroup: Book
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ASIN: 0750653493 |
Book Description
Food Safety in the Hospitality Industry is a user-friendly guide to current food safety and hygiene legislation and is vital reading for all those involved in food handling and preparation.
Using frequent practical examples, the text outlines and explains what you need to know about the following areas:
· The key legislation and legal background in easy-to-follow terms - includes a comparison of the UK and European Union.
· Safe food handling in practice - an easy reference source for all areas of a catering operation, including food service and labelling, storage and temperature controls and health and safety.
· The application of food safety policies in business - practical guidance on food hazard analysis, including planning, implementation, control and measurement.
Ideal reading for the core food safety component of hospitality management and catering degrees, the text is also a useful reference for industry practitioners who need to be up to speed on the legal requirements and best practice for maintaining safety and hygiene in the workplace.
Provides a framework around which all sectors of industry can build a food hygiene system
Covers the essential legal requirements and background
A practical, comprehensive breakdown of safe food handling practices and application of food safety policies
Average customer rating:
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Fifty Ways to Lose Your Lunch or 'Not THAT Restaurant, Robert': Stories of a Food Safety Consultant that Could Save Your Relationship, Your Restaurant (If You Own One) and Maybe Your Life
Dotty Heady
Manufacturer: Transformata Publishing LLC
ProductGroup: Book
Binding: Digital
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ASIN: B00006LJ62
Release Date: 2002-09-16 |
Book Description
Dotty Heady, Ed.D., is a food safety consultant, nationally known for her `teaching' audits. She serves as both administrator and faculty member at Sullivan University and specializes in food safety sanitation training and contamination prevention. Her Fifty Ways to Lose Your Lunch provides practical information for food service operators that can serve as a valuable training tool for all employees. If you don't want your business to be in the obituary column of `deceased' restaurants, you'll want to read this. And, if you're a member of the consuming public, the tips and opinions of this food safety expert can guide your choice in eating establishments, preserve your health, and maybe save your life.
Sullivan University eDocs are published by Transformata Publishing in Louisville, Kentucky (USA). Sullivan University eDocs are available only at Amazon.com. For special pricing on multiple copies, please contact info@transformata.com.
Download Description
Dotty Heady, Ed.D., is a food safety consultant, nationally known for her 'teaching' audits. She serves as both administrator and faculty member at Sullivan University and specializes in food safety sanitation training and contamination prevention. Her Fifty Ways to Lose Your Lunch provides practical information for food service operators that can serve as a valuable training tool for all employees. If you don't want your business to be in the obituary column of 'deceased' restaurants, you'll want to read this. And, if you're a member of the consuming public, the tips and opinions of this food safety expert can guide your choice in eating establishments, preserve your health, and maybe save your life.
Sullivan University eDocs are published by Transformata Publishing in Louisville, Kentucky (USA). Sullivan University eDocs are available only at Amazon.com. For special pricing on multiple copies, please contact info@transformata.com.
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Food Hygiene for Caterers
Gaynor Curtis
Manufacturer: Robert Hale & Company
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Binding: Hardcover
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ASIN: 0709052626 |
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Food Safety: A Guide for What You Really Need to Know
J. M. Hemminger
Manufacturer: Iowa State University Press
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ASIN: 0813824826 |
Book Description
This digital document is an article from San Diego Business Journal, published by Thomson Gale on September 19, 2005. The length of the article is 457 words. The page length shown above is based on a typical 300-word page. The article is delivered in HTML format and is available in your Amazon.com Digital Locker immediately after purchase. You can view it with any web browser.
Citation Details
Title: Gaslamp Quarter reaches out to help the French Quarter.(TOURISM)
Author: Connie Lewis
Publication:
San Diego Business Journal (Magazine/Journal)
Date: September 19, 2005
Publisher: Thomson Gale
Volume: 26
Issue: 38
Page: 8(1)
Distributed by Thomson Gale
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Haccp Reference Book
Manufacturer: Educational Foundation of the National Restau
ProductGroup: Book
Binding: Paperback
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ASIN: 0915452154 |
Books:
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- Simple Genius
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- Strategic Sports Event Management: An international approach (Hospitality, Leisure and Tourism)
- Study Guide for the Therapeutic Recreation Specialist Certification Examination
- The AdSense Code: What Google Never Told You About Making Money with AdSense
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On Cooking: A Textbook of Culinary Fundamentals (4th Edition) Study Guide
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