ServSafe coursebook. - National restaurant association; Educational Foundation (National Restaurant Association) (Chicago, Ill. : National Restaurant Association, Educational Foundation, 2008)
Unit 1. The sanitation challenge -- Unit 2. The flow of food through the operation -- Unit 3. Clean and sanitary facilities and equipment -- Unit 4. Sanitation management.
Includes examination answer sheet.
"Includes 2001 FDA food code updates!"
Includes index.
Includes glossary.
Keywords: Food service -- Sanitation; Food service employees -- Health and hygiene; Food handling; Food service management