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ServSafe Manager Book, 6th Edition with Online Exam Voucher

Item #: PH-075823
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NEW, NOT USED! The new ServSafe Manager Book (formerly Essentials) Sixth Edition continues to be ideal for one- or two-day classroom instruction and certification. Based on a new job task analysis developed exclusively by industry experts for the Sixth Edition, the book focuses more intently on the preventative measures to keep food safe. The end result is content that is more focused, leading to stronger food safety practices and a better trained workforce. From the only source uniquely informed by the restaurant and foodservice professionals who comprise it, the National Restaurant Association (NRA) is proud to announce the launch of the ServSafe Manager 6th Edition materials. To create this new edition, the NRA convened operators and food safety experts from all segments of the industry. This group identified what managers need to know to keep food safe in today’s busy restaurant and foodservice environments. This panel of experts concluded that attention needs to be focused more intently on the preventative measures that keep food safe. The end results for the ServSafe program? Stronger food safety practices, leading to a better trained workforce, that is more prepared to keep you business and customers protected. New to the 6th Edition of ServSafe Manager: Optimized Content: Microbiology of pathogens – Emphasis is on general knowledge of pathogens and the specifics of the “Big 5.” Other pathogens have been removed from the content. Seafood Toxins – Emphasis is on overall prevention rather than the specific illnesses and their details. That content has been removed. Chemical Contamination – Emphasis is now on preventing contamination in general, rather than the specifics of toxic metals. Sanitary Facilities – Installation and maintenance of systems are now the primary focus. Facility design and the details of choosing materials have been eliminated. Learners will focus on cleaning needs and facility requirements. Cleaners and Cleaning Programs – Some specifics about cleaners have been eliminated. Emphasis is on managing the cleaning program. Recalibrated Content: Methods for calibrating thermometers – Boiling-point and ice-point methods are no longer taught. Emphasis is on manufacturers’ directions. Handling employee illnesses – Information has been added to refine and further clarify the rules around illnesses. Active managerial control and HACCP – The relationship of these concepts is clarified. Food Defense – Further emphasis is placed on methods for preventing deliberate contamination. Lighting requirements – Content has been refined. 4-hour rule – This language has been changed. Emphasis is on preventing time-temperature abuse overall. Crisis Management – Tasks related to overall handling were eliminated (such as media response). Focus now shifts to tasks for specific emergencies as they relate to food safety. Backflow prevention – Content reflects the latest tools and methods available. Receiving and inspection – Information about delivery scheduling, labeling and packaging requirements, approved sources, and staff needs has changed. Focused Content: Training techniques – Tasks related to training methods and delivery were eliminated. Pest Management – Tasks related to hiring a PCO, identifying specific pest signs, and the storing and use of pesticides were eliminated. Unique preparation practices – handling juice and batter/breading – Tasks related to handling fresh juice and batter and breading were eliminated. The inspection process – Tasks related to handling inspections were eliminated. New Content: Recalls and Cleaning in-place equipment. This book contains a voucher for the online exam.
ISBN UPC: 9780133075823
Format: Book
Cover: Softcover
Author: NRA
Copyright: 2013

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