ServSafe Coursebook, Second Edition

Type

Book

Authors

National Restaurant Association Educational Foundation

ISBN 10

0471225177

ISBN 13

9780471225171

Tags

Economics, Hospitality, Travel & Tourism, Quality Control, Large Quantities, Engineering, Reference, Food Science, Social Services & Welfare

Description

From the time food enters a kitchen to the time it is served to a customer, a restau-rant or foodservice operation is responsible for purchasing, receiving, storing, pre-paring, 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. - from Amzon

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