Title: ServSafe Food Handler Guide
Author: National Restaurant Association Educational Foundation.
Why I chose to read this book:
This is the book that was used in the EBRR Class. This book teaches us how to handle food and food safety. The knowledge acquired from this book will allow me to volunteer in the food service industry.
What I learn from this book:
Food safety is important to everyone because we all need to eat. We learn about foodborne illness and hazards from the environment. Our role in keeping food safe; practice good personal hygiene, control the time and temperature of food, prevent cross-contamination and how to clean and sanitize surfaces correctly. We learned about how, when and where to wash our hands. How to use gloves, and what to wear, eating and drinking and what to do if you are sick. Controlling time and temperature: Food that needs time and temperature control to keep it safe, the temperature danger zone, how to use a thermometer correctly, requirements for receiving food and non-food items, control time and temperature of food during storage, how to transport and deliver food off-site correctly, how to thaw, cook, hold, cool and reheat food correctly. Preventing cross-contamination: Food that may be contaminated during receiving, prevent cross-contamination when storing, prepping, and serving food, how to handle and store chemicals to prevent cross-contamination, the big eight food allergens and how to prevent them from causing an allergic reaction. Cleaning and sanitizing: The difference between cleaning and and sanitizing, how and when to clean and sanitize surfaces, how to set up and use a three-compartment sink correctly, how to use and maintain a dishwasher correctly, how to handle garbage correctly and signs of pest in the operation.
How will this book contribute to my success upon my release:
The ServSafe food handler certificate is issued to students who pass the examination. This certificate is issued by the Nation Restaurant Association. This certificate is widely accepted in the food industry. I will use the knowledge acquired to volunteer my services to the food industry in nursing homes, senior centers, meal on wheels, geriatric and immigrant communities. I already have several communities who would like my volunteer service lined up.