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ServSafe Essentials with the Scantron Certification Exam Form
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, ...more
Paperback, 304 pages
Published February 10th 2004 by Wiley
(first published 1999)
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(showing 1-30 of 204)
May 30, 2009 Crystal Chapman rated it it was amazing · review of another edition
A must read for anyone touching food to be prepared and served - literally. This book serves as an informational need-to-know for anyone consuming food, even if you prepared it at home! It is my hope that someone at your local restaurant, be it quick serve, take-out, casual, and/or fine dining has picked up this book and taken the certification accompanied - seriously. It gives you a heads up on the IMPORTANCE of those numbers you see on the wall and/or window when visiting your favorite spot. I ...more
Oddly enough, I suppose I've read this book twice, once for school and once for the exam, and probably many more times in the future. You *must* have it if you're taking the exam (and I mean *must,* the whole exam is based on the principles outlined in the book.) Wish me luck on recertifying!
Keep refrigerators below 41-degrees Fahrenheit. Watch out for ciguatera poisoning when serving reef fish. Fresh rat and mouse dropping are shiny and black; older droppings are gray. And so on... Read this textbook and you too can become paranoid in the kitchen.
Aug 27, 2015 Rick Hunter rated it it was amazing · review of another edition
As someone that has been in the service industry for a long time, I found this book really insightful. I saw where numerous things were done wrong in past jobs. every single person that works in food service should read this.
Dec 03, 2008 Heather rated it it was amazing · review of another edition
Recommends it for: chefs in training
This was a really good reference for a culinary student. I only found two chapters boring. Other than that, it was well organized and utilized photos and diagrams quite well.