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Safety Council……………………………………………v  \nAcknowledgements………………………………………………………………………………vi  \nA Message from the National Restaurant Association  \nEducational Foundation …………………………………………………………vii  \nFeatures of the SeruSafe\" Corsebook……………………………………vii  \nUNT  \nTHE SANITATION CHALLENGE  \nChapter 1  \nProviding Safe Food…………………………………………………………………1-1  \nThe Dangers of Foodborne Illness…………………………………1-2  \nPreventing Foodborne Illness ………………………………………1-4  \nHow Food Becomes Unsafe ……………………………………………………1-8  \nKey Practices for Ensuring Food Safety ………………………1-9  \nThe Food Safety Responsibilities of a Manager………1-10  \nResponding to a Foodborne-Illness Outbreak…………1-12  \nSummary……………………………………………………………………………1-13  \nChapter 2  \nThe Microworld…………………………………………………………………………………………2-1  \nMicrobial Contaminants………………………………………………………………2-2  \nBacteria ………………………………………………………………………………………………2-2  \nViruses……………………………………………………………………………………………2-14  \nParasites ……………………………………………………………………………………………2-16  \nFungi……………………………………………………………………………………2-16  \nFoodborne Infection vs. Foodborne Intoxication ……2-20  \nEmerging Pathogens and Issues………………………………2-21  \nHazards Associated with Fresher and Healcthier Food .2-21  \nTechnological Advancements in Food Safety ………2-22  \nSummary…………………………………………………………………………2-23  \nContamination,Food Allergies,and Foodborne Illness.3-1  \nChapter 3  \nTypes of Foodborne Contamination …………………………3-2  \nFood Allergies ……………………………………………………………3-9  \nSummary...........·:………………………………3-10  \nThe Safe Foodhandler…………………………………………………………4-1  \nChapter 4  \nHow Foodhandlers Can Contaminate Food……………4-2  \nDiseases Not Transmitted Through Food…………………4-3  \nComponents of a Good Personal Hygiene Program..4-4  \nManagement's Role in a Personal Hygiene Program 4-12  \nSummary………………………………4-12  \nUNIT II THE FLOW OFFOODTHROUCH  \nTHE OPERATION  \nChapter 5  \nPurchasing and Recciving Safe Food……………………………………5-1  \nChoosing a Supplier …………………………………………………………5-2  \nInspection Procedures…………………………………………………………5-3  \nMonitoring Time and Temperature……………………………5-5  \nReceiving and Inspecting Food ………………………………5-10  \nSummary……………………………………………………………………………5-23  \nChapter 6  \nKeeping Food Safe in Storage………………………………………………6-1  \nGeneral Storage Guidelines……………………………………………6-2  \nTypes of Storage………………………………………………………………6-3  \nStorage Techniques……………………………………………………………6-4  \nStoring Specific Food…………………………………………………………6-8  \nSummary………………………………………………………………………………6-12  \nChapter 7  \nProtecting Food During Preparation……………………………………7-1  \nSafe Foodhandling ………………………………………………………………7-2  \nPreparing Food…………………………………………………………………………7-5  \nPreparing Specific Food ……………………………………………………7-7  \nCooking Food ……………………………………………………………………7-11  \nCooking Requirements for Specific Food…………………7-13  \nCooling Food ………………………………………………………………………7-17  \nReheating Potentially Hazardous Food………………………7-19  \nSummary………………………………………………………………………………7-20  \nChapter 8  \nProtecting Food During Service……………………………………………8-1  \nHolding Food for Service ………………………………………………8-2  \nServing Food Safely ……………………………………………………………8-4  \nOff-Site Service ……………………………………………………………8-9  \nEight Rules of Safe Foodhandling ……………………………8-13  \nSummary………………………………………………………………………8-13  \nChapter 9  \nPrinciples of a HACCP System………………………………………9-1  \nWhat is HACCP?………………………………………………………9-2  \nDeveloping a HACCP Plan ……………………………………94  \nSummary…………………………………………………………………9-14  \nUNIT 11i CLEAN AND SANITARY FACILITIES  \nAND EQUIPMENT  \nChapter 10 Sanitary Facilities and Equipment……………………………………10-1  \nDesigning a Sanitary Establishment……………………………10-2  \nConsiderations for Other Areas of the Facility ………10-6  \nSanitation Standards for Equipment …………………………10-9  \nChoosing and Installing Kitchen Equipment ………10-14  \nUtilities………………………………:...............10-16  \nSummary……………………………………………………………………………10-23  \nChapter 11 Cleaning and Sanitizing…………………………11-1  \nCleaning and Sanitizing …………………………","cbCaisAikTaZ8QxV","https://ap.wps.com/l/cbCaisAikTaZ8QxV","pdf",8082900,16,"English","# Coursebook\n## Introduction\n## The Sanitation Challenge\n## Unit II The Flow of Food Through the Operation\n## Unit III Clean and Sanitary Facilities and Equipment\n## Unit IV Sanitation Management\n## Appendixes\n## Appendix A Answer Key\n## Appendix B Storage Temperatures for Fresh Fruit\n## Appendix C Storage Temperatures for Fresh Vegetables\n## Appendix D Refrigerated Food Storage","[{\"question\":\"What topics are covered under “The Sanitation Challenge”?\",\"answer\":\"It addresses providing safe food, the dangers of foodborne illness, preventing foodborne illness, how food becomes unsafe, and key practices and manager responsibilities, plus responding to outbreaks.\"},{\"question\":\"How does the coursebook teach food safety across the operation flow?\",\"answer\":\"It follows the food pathway through purchasing and receiving, storage, preparation (including cooking, cooling, 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