ServSafe Summary in English (미국 레스토랑 및 외식사업에 관련된 위생 자격증 요약본)
- 최초 등록일
- 2011.06.29
- 최종 저작일
- 2011.06
- 34페이지/
MS 워드
- 가격 3,000원
소개글
본 자료는 미국 레스토랑 및 외식관련 업종에서 반드시 취득해야 하는 위생 관련 자격증을 위한 요약본입니다. 미국에서는 [ServSafe]라는 이름으로 교육 및 자격증이 부여되며, 본 자료는 2011년 6월 최신판을 요약한 요약본입니다. 자료의 정확성을 위해 영어로 자료를 요약하였음을 알려드립니다.
목차
Chapter 1 Providing Safe Food
Chapter 2 The Microworld
Chapter 3 Contamination, Food Allergens, and Foodborne Illness
Chapter 4 The Safe Foodhandler
Chapter 5 The flow of food: An Introduction
Chapter 6 The flow of food: Purchasing and Receiving
Chapter 7 The flow of food: Storage
Chapter 8 The flow of food: Preparation
Chapter 9 The flow of food: Service
Chapter 10 Food safety Management Systems
Chapter 11 Sanitary Facilities and Equipment
Chapter 12 Cleaning and Sanitizing
Chapter 13 Integrated Pest Management
본문내용
Chapter 1 Providing Safe Food
•Foodborne illnesses
√CDC (The Centers for Disease Control and Prevention)
√Foodborne-illness outbreak- two or more people get the same illness after eating the same food. A foodborne illness is confirmed when laboratory analysis shows that a specific food is the source of the illness.
√Under the federal Uniform Commercial Code, a plaintiff bringing a lawsuit must prove all of the following:
1) The food was unfit to be served.
2) The food caused the plaintiff harm.
3) In serving the food, the establishment violated the warranty of sale, which are the rules for how the food must be handled.
√A reasonable care defense must show that the establishment did everything that could be reasonably expected to keep its food safe.
•Populations at high risk for foodborne illnesses
√Certain groups of people have a higher risk of getting a foodborne illness
1) Infants and preschool-age children
2) Pregnant women
참고 자료
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