TY  - BOOK
ED  - National Restaurant Association Educational Foundation
TI  - Servsafe coursebook
SN  - 978-1-58280-227-5
AV  - 363.7296 Se69 
PY  - 2008///
CY  - [S.l.]
PB  - [s.n]
KW  - Food handling
KW  - Food service
KW  - Sanitation
KW  - Food service employees
KW  - Health and hygiene
KW  - Food service management
N1  - Includes glossary; 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
ER  -