Servsafe Essentials With Scantron Certification Exam

From the time food enters a kitchen to the time it is served to a customer, a restaurant or foodservice operation is responsible for purchasing, receiving, storing, preparing, 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.NRA Educational Foundation Staff is the author of 'Servsafe Essentials With Scantron Certification Exam', published 2004 under ISBN 9780471675976 and ISBN 0471675970.