Servsafe coursebook. 

 - 5th 
 - [S.l.] :  [s.n],  2008. 
 - iv.[vp]:col.:   ill  28 cm. 
<br/><br/> Includes glossary 
<br/><br/>Unit 1. The food safety challenge -- Unit 2. The flow of food through the operation -- Unit 3. Sanitary facilities and pest management -- Unit 4. Food safety regulations and employee training. 
<br/><br/><br/>English 
<br/><br/><label>ISBN: </label>978-1-58280-227-5 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Food handling<br/>Food service--Sanitation<br/>Food service employees--Health and hygiene<br/>Food service management
<br/><br/><label>LC Class. No.: </label>363.7296 Se69