Serving It Safe, 2nd Edition |
| Manual describes why food safety is important and gives guidance on how foodservice personnel can assure the preparation and service of safe foods. Provides information based on the 2001 Food Code. Developed by NFSMI for USDA. # ET38-02(man) All files listed below are PDF files, which require the use of Acrobat Reader software. |
| Introductory pages -- Title page, Acknowledgments, Table of Contents, Introduction |
| Chapter 1: Food Safety Is Top Priority |
| Chapter 2: Prevent Foodborne Illness--Understanding Microorganisms |
| Chapter 3: Basic Facts about Microorganisms |
| Chapter 4: A Clean and Sanitary Foodservice |
| Chapter 5: A Process for Preventing Foodborne Illness |
| Chapter 6: Introduction to Hazard Analysis and Critical Control Point (HACCP) |
| References, Glossary, Appendixes |
| View Spanish participant manual |
| View Instructor Guide -- English version | Spanish Version |
| Poster -- English version | Spanish version
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