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Serving It Safe: A Manager's Tool Kit

A comprehensive 239-page food service safety and sanitation training package. It contains a teacher's manual, teaching aids, case studies and group activities. A colorful poster summarizes key points, and interactive training is also included on CD-ROM and diskettes.

Printed: September 1996. Revised June 2003

Distributed: one kit to each school district.

Available: A revised edition of this publication is available for purchase from NFSMI. Call 1-800-321-3054.

Also available in PDF:

• Introductory Pages
  
• Chapter 1 - Food Safety Is Top Priority
  
• Chapter 2 - Prevent Foodborne Illness--
      Understanding Microorganisms
  
• Chapter 3 - Basic Facts about Microorganisms
  
• Chapter 4 - A Clean and Sanitary Foodservice
  
• Chapter 5 - A Process for Preventing
      Foodborne Illness
  
• Chapter 6 - Introduction to Hazard Analysis
      and Critical Control Point (HACCP)
  
• References, Glossary, Appendixes
  
  Instructor Guide
  
• Introductory Pages
  
• Session 1--Introduction, Chapter 1, Chapter 2
  
• Session 1 Activities
  
• Session 2--Chapter 3
  
• Session 2 Activities
• Session 3--Chapter 4
  
• Session 3 Activities
  
• Session 4--Chapter 5
  
• Session 4 Activities
  
• Session 5--Chapter 6
  
• Poster English version
  
• Spanish version