ServSafe

by National Restaurant Association

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, essentials, and fundamental concepts.

Genres: Cooking

Paperback

First published January 1, 1999

Reviews

[Emmaline · Rating 4 out of 5]

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 · Rating 5 out of 5]

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

[Crystal Chapman · Rating 5 out of 5]

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 · Rating 4 out of 5]

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 · Rating 3 out of 5]

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 · Rating 3 out of 5]

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 · Rating 5 out of 5]

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

[Zach Lorber · Rating 4 out of 5]

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

[Sarah Stowe · Rating 3 out of 5]

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 · Rating 2 out of 5]

Read for certification, typical work read

[Aliza Grant · Rating 4 out of 5]

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 · Rating 4 out of 5]

This is my job. I have this book memorized.

[Kaitlyn · Rating 1 out of 5]

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