ServSafe

Chapter 1

Providing Safe Food

• 20 pages with 4 test questions

Chapter 2

Forms of Contamination

• 35 pages with 11 test questions

Chapter 3

The Safe Food Handler

• 26 pages with 14 test questions

Chapter 4

The Flow of Food: An Introduction

• 19 pages with 4 test questions

Chapter 5

The Flow of Food: Purchasing, Receiving, and Storage

• 24 pages with 9 test questions

Chapter 6

The Flow of Food: Preparation

• 26 pages with 11 test questions

Chapter 7

The Flow of Food: Service

• 20 pages with 11 test questions

Chapter 8

Food Safety Management Systems

• 12 pages with 5 test questions

Chapter 9

Safe Facilities and Pest Management

• 22 pages with 3 test questions

Chapter 10

Cleaning and Sanitizing

• 26 pages with 8 test questions

Appendix

Appendix

• ​Organisms that Cause Foodborne Illness 

Index

Index

• A to Z

Test

ServSafe Test and Answer Key

• Test and plain answer key

Test

ServSafe Test and Highlighted Answer Key

• Test with answers highlighted

Test

ServSafe with Answer key with answers and chapter sections highlighted

• Test with answers highlighted and questions marked to indicate chapter