Includes 1 Practice TestDesigned to help you pass one of the following exams: ServSafe Food Protection Manager, National Registry of Food Safety Professionals (NRFSP) International Certified Food Safety Manager (ICFSM), or Prometric Certified Professional Food Manager (CPFM). Our comprehensive, no-fluff study guide contains WHAT YOU NEED TO KNOW to pass the exam.In addition to a comprehensive and targeted review, our study guide includes a practice exam. We also provide detailed explanation of answers to help you understand why an answer is incorrect. Key topics covered include: Foodborne Illnesses and Major Risk Factors Foodborne Illness Prevention Food Safety Manager/Person In Charge Major Food Allergens TCS Foods Food Contamination: Biological, Chemical, and Physical Food Contamination and Cross Contamination Prevention Proper Temperature Monitoring and Control Proper Ways to Thaw, Cool, and Reheat Food Hot/Cold Food Holding Requirements Food Preparation and Cooking Requirements Buffet/Self Service Requirements Purchasing/Receiving Food Proper Food Storage and Cold Storage Personal Hygiene and Hand Washing Methods for Cleaning and Sanitizing Equipment and Utensils Manual Ware Washing Integrated Pest Management Facility, Lighting, and Plumbing Requirements HACCP Health Policies and Practices

This book is intended for a man or woman who has little experience in using an oven or broiler, has never fried an egg, doesn’t know when or when not to proportion a recipe, rarely shops for fresh greens, has never flipped vegetables in a frying pan, usually does not use a claw grip when cutting, does not know what Mise en place means, what pots and pans to buy, does not know if butter has a higher smoke point than EVOO, can’t explain what “shortening” is and doesn’t know if you can eat Thanksgiving leftover turkey on December 8. Almost all cookbooks skip all those concerns and concepts. This book presents those concepts, and more, both in print and with directions to YouTube.com videos that give clarity that text can rarely provide. The recipes start with the simplest and stay basic and detailed. The Glossary provides not just definitions but what a cook should know about the term. It concludes with a list of cookbooks and reference books to look to after completing this book and has a 80 + question quiz.

Includes 1 Practice TestDesigned to help you pass one of the following exams: ServSafe Food Protection Manager, National Registry of Food Safety Professionals (NRFSP) International Certified Food Safety Manager (ICFSM), or Prometric Certified Professional Food Manager (CPFM). Our comprehensive, no-fluff study guide contains WHAT YOU NEED TO KNOW to pass the exam.In addition to a comprehensive and targeted review, our study guide includes a practice exam. We also provide detailed explanation of answers to help you understand why an answer is incorrect. Key topics covered include: Foodborne Illnesses and Major Risk Factors Foodborne Illness Prevention Food Safety Manager/Person In Charge Major Food Allergens TCS Foods Food Contamination: Biological, Chemical, and Physical Food Contamination and Cross Contamination Prevention Proper Temperature Monitoring and Control Proper Ways to Thaw, Cool, and Reheat Food Hot/Cold Food Holding Requirements Food Preparation and Cooking Requirements Buffet/Self Service Requirements Purchasing/Receiving Food Proper Food Storage and Cold Storage Personal Hygiene and Hand Washing Methods for Cleaning and Sanitizing Equipment and Utensils Manual Ware Washing Integrated Pest Management Facility, Lighting, and Plumbing Requirements HACCP Health Policies and Practices

definitive book for food safety training and certification. The new ServSafe � Manager Book, 7/e continues to be ideal for courses that cover the basics, condensed courses, continuing education, and even 1-2 day seminars. The updated book will help readers prepare for the most current ServSafe Food Protection Manager Certification Exam, and more importantly, it will promote adherence to food safety practices on-the-job. Food safety has never been more important to the restaurant industry and its customers. Based on the 2013 FDA Food Code, the ServSafe Manager Book, 7/e focuses on the preventative measures to keep food safe. To better reflect the changing needs of a diverse and expanding workforce, food safety topics are presented in a user-friendly, practical way with real-world stories to help readers understand the day-to-day importance of food safety. The streamlined delivery of food safety content will create a learning experience that is activity-based and easily comprehended by a variety of learners. The end result is content that is more focused, leading to stronger food safety practices and a better-trained workforce. Developed by the industry, for the industry, ServSafe� is a proven way to minimize risk and maximize protection for foodservice owners, employees, and customers. Recognized as the industry standard, ServSafe offers a complete suite of printed and online products and is the most important ingredient to food safety training and certification success.

This Study Guide prepares individuals to take the Certified Food Safety Manager Exam (CPFM) which can be taken through any approved exam provider such as National Registry of Food Safety Professionals, Prometric, 360Training, or ServSafe 7th Edition. Food establishments generally employ a food safety manager that requires certification. These establishments include: bars, restaurants, mobile caterers and food trucks, assisted-living and prison facilities, and day care centers.

Paperback published via Constant Rose Publishing at Amazon.com and Createspace.com

A food safety training and certification program, providing the latest information and tools for you to use every day. Staying aware of the food safety risks faced by your operation will help you keep your operation, your staff, and your customers safe.