ServSafe 7th Edition

ServSafe 7th Edition

📕 ServSafe Coursebook 7th Edition Overview

With its broad coverage of key food safety concepts, the  ServSafe® Coursebook  7th edition will thoroughly prepare and equip readers with the proper knowledge for the ServSafe Food Protection Manager Certification Exam. More importantly, it will also promote further adherence to food safety practices in the workplace The ServSafe Coursebook 7th Edition is the ideal solution for the academic framework, multiple-day training, or individuals in need of more comprehensive food safety training.

Food safety has never been more crucial to the restaurant industry and its customers. Based on the 2013 FDA Food Code, the ServSafe 7th Edition book concentrates on the preventative methods to keep food safe and protected. The content in the ServSafe Coursebook 7th Edition goes beyond the laws and principles found in the ServSafe Manager Book.

The coursebook also adds greater profundity and specifics of food safety practices by highlighting expanded sections on high-risk populations, food defense, crisis management, and active managerial control. Food safety topics are introduced in a user-friendly way with real-world case studies and stories to help readers master the day-to-day importance of food safety.

📖 ServSafe Manager 7th Edition Updates

Please refer to the table below for the ServSafe Coursebook 7th Edition updates per chapter:

Chapters

Sections

Chapter 1: Keeping Food Safe: Managing Food Safety and The Importance of Becoming a Certified Food Protection Manager

  • Managing Food Safety
  • The Importance of Becoming a Certified Food Protection Manager
  • The Food Safety Responsibilities of a Manager
  • Marketing Food Safety

Chapter 4: The Safe Food Handler

  • Infected Wounds or Boils

Chapter 5: The Flow of Food: An Introduction

  • Guidelines for Preventing Cross-Contamination Between Food

Chapter 8: The Flow of Food Preparation

  • Thawing ROP Fish
  • Prepping Practices That Have Special Requirements
  • Minimum Internal Cooking Temperatures
  • Study Questions

Chapter 9: The Flow of Food: Service

  • Holding Food without Temperature Control

Chapter 10: Food Safety Management Systems

  • The Seven HACCP Principles
  • Imminent Health Hazards
  • Something to Think About: Maria’s Challenge

Chapter 12: Cleaning and Sanitizing

  • Types of Cleaners
  • Chemical Sanitizing
  • Cleaning Up After People Who Get Sick

Chapter 15: Staff Food Safety Training

  • Training Videos and DVDs

📚 Get ServSafe Manager Book 7th Edition

The ServSafe Manager Book is designed to be used in a one- or two-day classroom setting to help students prepare for the ServSafe Food Protection Manager Certification Exam.

If you are looking for the 7th edition ServSafe manager book, you can buy one on Amazon or any online shopping websites. Other than purchasable books, you can also try searching keywords online like “ServSafe Coursebook 7th Edition PDF”, “ServSafe Coursebook 7th Edition PDF Free Download”, “Servsafe Coursebook 7th Edition with Answer Sheet”, “ServSafe 7th Edition Practice Test”, “ServSafe Manager 7th Edition PDF”, “ServSafe Manager 7th Edition PDF Free Download”, “ServSafe Practice Test 7th Edition” or “ServSafe manager Book 7th Edition PDF”.

📘 ServSafe Coursebook 7th Edition Highlights

Keeping Food Safe

  • Food handlers are regularly monitoring food temperatures during hot and cold holding.

Infected Wounds or Boils

  • If the wound or boil is located on the hand, finger, or wrist, cover it with an impermeable cover like a finger cot or bandage. Impermeable means that liquid from the wound cannot pass through the cover. Once covered, place a single-use glove over the cover.

Guidelines for Preventing Cross-Contamination Between Food

  • Separate raw meat, poultry, and seafood from unwashed and ready-to-eat fruits and vegetables. Do this during storage, preparation, holding, and display to prevent cross-contamination.

Thawing ROP Fish

Frozen fish may be supplied in reduced-oxygen packaging (ROP). This fish should usually remain frozen until ready for use. If this is stated on the label, the fish must be removed from the packaging at the following times:

  • Before thawing it under refrigeration.
  • Before or immediately after thawing it under running water.

If you are packaging fish using a reduced-oxygen packaging method, the fish must:

  • Be frozen before, during, and after packaging.
  • Include a label that states the fish must be frozen until used.

Cleaning Up After People Who Get Sick

  • To be effective, operations must have written procedures for cleaning up vomit and diarrhea. These procedures must address specific actions that employees must take to minimize contamination and exposure to food, surfaces, and people. It is critical that employees be trained in these procedures.

Types of Cleaners

  • Cleaners are chemicals that remove food, dirt, rust, stains, minerals, and other deposits. They must be stable, noncorrosive, and safe to use. They must also be provided and available to employees during all hours of operation. Ask your suppliers to help you pick cleaners that meet your needs.

Disclaimer: The following ServSafe Coursebook 7th Edition highlights are all based on ServSafe’s 7th Edition ServSafe Coursebook PDF copy. If you want to obtain the full version of the book, you may purchase it online.

🤔 ServSafe Questions

Where can I take the ServSafe exam?

You can take your ServSafe Food Protection Manager Online Exam at any Pearson Vue Testing Center with ServSafe Manager Testing Center Access. When you purchase this access, you will be automatically enrolled in the Pearson Vue system. Pearson Vue will send you an acknowledgement email with more information.

How to renew Food Safety Supervisor certificate?

FSS certificates are valid for 5 years after they are issued. Each certificate has an expiration date printed on it. FSS certificate holders must refresh their training at an approved RTO in order to receive a new FSS certificate. Go to the Approved Training Providers page to find an approved RTO in your area.

How much does it cost to take ServSafe test?

A ServSafe manager manual, which sells for roughly $70, is one of the additional materials you may add to your purchase. The ServSafe alcohol course and exam will set you back $30, while the allergy course and exam will set you back $22.

How much does food manager certification cost?

Food manager certification online course and exam are presently available for $152.95. A ServSafe manager manual, which sells for roughly $70, is one of the additional materials you may add to your purchase.

What is ServSafe online proctor?

The live proctor, who is supported by the AI-powered Proctor U platform, keeps an eye on the exam and intervenes if necessary to maintain exam integrity and security. This new online option is available 24 hours a day, seven days a week. Visit servsafe.com to learn more about ServSafe training and certification opportunities.

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