ServSafe coursebook. 
 ServSafe 

 - 4th ed. 
 - Chicago :  National Restaurant Association, Educational Foundation,  c2006. 
 - 1 v. (various pagings) :  ill. (some col.) ;  28 cm. 
<br/><br/> Includes examination answer sheet.  Includes glossary.  Includes index. 
<br/><br/>Unit 1. The sanitation challenge -- Unit 2. The flow of food through the operation -- Unit 3. Sanitary facilities and pest management -- Unit 4. Sanitation management. 
<br/><br/><label>ISBN: </label>1582801827 
<br/><br/><label>LCCN: </label>2006285666 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Food handling.<br/>Food service employees--Health and hygiene.<br/>Food service management.<br/>Food service--Sanitation.
<br/><br/><label>LC Class. No.: </label>TX911.3.S3  / S4723 2006