ServSafe Essentials

by National Restaurant Association

PUT FOOD SAFETY TO WORK IN YOUR OPERATION.

Congratulations. You are joining millions of foodservice professionals who have made a commitment to keeping their customers, and their operations, safe from foodborne illness. ServSafe? is the industry's leading food safety training and certification program, because it provides the latest information and tools for you to use every day. And ServSafe is recognized by more federal, state, and local jurisdiction than nay other food safety certification.

ServSafe food safety training materials and exams are available in English and other languages.

Genres: Cooking

Paperback

First published January 1, 1999

Reviews

[Emmaline]

Very insightful even if you don't plan on owning your own food related business. As a worker in the food industry, I found some helpful tips! Especially glove use, don't chinch on that.

Here are some things I learned that I personally found intriguing!

🖤 SOP stands for Standard Operating Procedure
🖤 FAT TOM: Food, Acidity, Temp, Time, Oxygen, Moisture.
🖤 Parasite's cannot grow in food but food can carry it.
🖤 Mold likes acidic food especially. (I found this particularly interesting)
🖤 Storing or preparing acidic food in lead or coper can lead to toxic metal poisoning as the acid eats the metal.
🖤 Foodborne pathogens grow well at 41 F to 135 F so this is considered the time temperature abused danger zone.
🖤 Food is being abused when cooked to the wrong internal temperature, held at the wrong temperature, and cooled or reheated incorrectly.
🖤 Take temp in thickest part of food and in two different spots to get an accurate reading.
🖤 165 degrees for meats and reheats. 135 for cans and things like that.
🖤 Pathogens grow well in temp danger zone. But they grow much faster at temps between 125 F and 70 F. You must cool the food down quickly or within 6 hours. if 125 F food has not reached 70 F in two hours, it must be thrown away or reheated and cooled again.
🖤 Dry food must be served at least 6 inches off the floor.

Most of it is just common sense that you don't really think about. I also learned different foodborne illnesses, how to properly stock a fridge, who is at risk of pathogens etc. I recommend reading if you are interested in even just learning about the things you are working with!

[Abby Stopka]

One of the books I have had to read for my training.

[Crystal Chapman]

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. In summary, even if you just thumb through this book, you soon appreciate the mandatory writing on the wall/window while dining out. It helps you understand from temperatures, food borne illness to sneeze guards and beyond, why it is a must to take into consideration those inspection numbers given...90-100...or letters A, B, C... to considerations in preparing foods and consumption before it becomes the "Porcelain Bubbly Gut" or worse.

[Thérèse]

So, I actually didn't read this edition, I read the serv safe managers 6th edition, but that wasn't on here. I read the entire book in a day to prepare for my test and I'm a slow reader so it's going towards my reading challenge because I READ the book. Giving it (the one I read) 4 stars because it uses some abbreviations without explaining them until later in the book, which was confusing sometimes.

[Linnea]

It's a text book.... mostly common sense, decent index to look up information as needed. I probably would not have read it if I hadn't been in a class that required it.

[Kevin Ressler]

I mean, it wasn't really read for pleasure but it gets the job done. I appreciate the layout to be honest and I don't know if there is another book to prep for this test but I would buy this one.

[Wendi]

What a captivating read...hahaha... makes it hard to eat out at restaurants!

[Zach Lorber]

Edition 6 is the most concise and easiest to learn. Very happy.

[Sarah Stowe]

Not a book of my choice to read but it must be done to run a restaurant! Has all the info you need to get certified to run a food service business.

[Kenneth McWatt]

Read for certification, typical work read

[Aliza Grant]

I read the 6th edition of this book to prepare for the test. It is very thorough and explains the material effectively. The practice quizzes are a great study tool.

[Margey]

This is my job. I have this book memorized.

[Kaitlyn]

Effective for its intended purpose but not just for fun reading.