ServSafe Coursebook

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NRA Educational FoundationJohn Wiley & SonsEdition: 3rd, 29/01/2004EAN 9780471522089, ISBN10: 0471522082Hardback, 496 pages, 27.7 x 21.6 x 2 cmFrom the time food enters a kitchen t o 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. Show more