ServSafe Coursebook

NRA Educational Foundation
John Wiley & Sons
Edition: 3rd, 29/01/2004
EAN 9780471522089, ISBN10: 0471522082

Hardback, 496 pages, 27.7 x 21.6 x 2 cm

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. --This text refers to an out of print or unavailable edition of this title.