Shop

The ServSafe^® Manager Book is ideal for one- or two-day classroom instruction helping students prepare to take the ServSafe^® Food Protection Manager Certification Exam.

It covers critical principles including: personal hygiene, cross contamination, time and temperature, receiving and storage, food safety management systems, training hourly employees, and more.

Meets all requirements:
ServSafe^® classroom training is accepted in all 50 states for regulatory requirements up to 16 hours.

El ServSafe^® Manager Book es ideal para una clase de uno o dos días que ayuda a los estudiantes a prepararse para tomar el Examen de Seguridad de los alimentos de ServSafe International®. Revisado en 2013.

El cuaderno cubre los principios importantes incluyendo: higiene personal, contaminación cruzada, tiempo y temperatura, recepción y almacenamiento, sistemas de manejo de seguridad de los alimentos, entrenamiento para los empleados y mucho más.

La compra incluye una hoja de respuestas para usarse con el Examen de Seguridad de los alimentos de ServSafe International®.

The ServSafe^® Essentials textbook is ideal for one- or two-day classroom instruction helping students prepare to take the ServSafe^® Food Protection Manager Certification Exam.

It covers critical principles including: personal hygiene, cross contamination, time and temperature, receiving and storage, food safety management systems, training hourly employees, and more.

Meets all requirements:
ServSafe^® classroom training is accepted in all 50 states for regulatory requirements up to 16 hours.

The ServSafe^® Essentials textbook is ideal for one- or two-day classroom instruction helping students prepare to take the ServSafe^® Food Protection Manager Certification Exam.

It covers critical principles including: personal hygiene, cross contamination, time and temperature, receiving and storage, food safety management systems, training hourly employees, and more.

Meets all requirements:
ServSafe^® classroom training is accepted in all 50 states for regulatory requirements up to 16 hours.

Delivering comprehensive training of key food safety concepts, the ServSafe^® Coursebook is the ideal solution for the academic setting, multiple-day training or individuals in need of more extensive food safety training. The content in ServSafe^® Coursebook goes beyond the principles found in ServSafe^® Manager Book and adds greater depth and breadth of food safety practices. The book reflects the latest updates from the 2013 FDA Food Code, new science-based and industry best practices and prepares students for the ServSafe^® Food Protection Manager Certification Exam.

Meets all requirements:
ServSafe^® classroom training is accepted in all 50 states for regulatory requirements up to 16 hours.

The ServSafe^® Food Handler Guide easily integrates food safety into any existing onboarding training program.

• Sections can be completed in approximately 10 minutes.
• Color-coded sections for easy reference.
• Color photographs from the learners point of view helps reinforce food safety concepts
• Enhanced assessment can be taken at the completion of training to measure if employees have the minimum competency in food safety knowledge.

Covers five key areas:

• Basic Food Safety
• Personal Hygiene
• Cross-Contamination & Allergens
• Time and Temperature
• Cleaning and Sanitation

The ServSafe^® Food Handler Guide easily integrates food safety into any existing onboarding training program.

• Sections can be completed in approximately 10 minutes.
• Color-coded sections for easy reference.
• Color photographs from the learners point of view helps reinforce food safety concepts
• Enhanced assessment can be taken at the completion of training to measure if employees have the minimum competency in food safety knowledge.

Covers five key areas:

• Basic Food Safety
• Personal Hygiene
• Cross-Contamination & Allergens
• Time and Temperature
• Cleaning and Sanitation

The ServSafe Alcohol Guide 3rd Edition ensures your front-of-house staff can serve alcohol responsibly. This comprehensive yet practical guide explains information in a straight forward manner, and is packed full of activities that teach important concepts that allow staff to practice what they have learned.

NOTE: For classes conducted in the state of Louisiana, you will need to purchase the Louisiana version of the textbook.

Fundamentals of Responsible Alcohol Service Spanish Edition

The ServSafe Alcohol Guide 3rd Spanish Edition ensures your front-of-house staff can serve alcohol responsibly. This comprehensive yet practical guide explains information in a straight forward manner, and is packed full of activities that teach important concepts that allow staff to practice what they have learned.

NOTE: For classes conducted in the state of Louisiana, you will need to purchase the Louisiana version of the textbook.The Louisiana version is not available in Spanish.

HACCP for Processors: A Step-by-Step Guide

NEHA's HACCP for Processors: A Step-by-Step Guide is a valuable reference for any food operation or production facility.

The risk-based and proactive food safety management system of HACCP was originally developed for NASA to ensure safe food for U.S. astronauts. This comprehensive textbook is designed to teach the principles of HACCP. It can be used to supplement NEHA's online HACCP course. It includes appendices with sample food facility design checklists, and sanitation standard operating procedures.

Table of Contents

• What is HACCP?
• The Problem of Foodborne Illness
• Food Safety Hazards in HACCP
• Illnesses from Contaminated Food
• Conditions for Pathogens to Survive and Grow in Foods
• Getting Started with HACCP
• Prerequisite Programs

• Measures true plate surface temperature
• Records irreversible MAX temp of dishwasher
• Eliminate costly and inaccurate thermal labels
• High accuracy to ±0.9°F (±0.5°C)
• Waterproof with IP66 rating
• Includes NIST-Traceable calibration certificate
• Range to 194°F for high temp dishwashers
• Verifies compliance with FDA food code 4-703.11(B), for commercial dishwashers

Designed to ride along with a load of dishes, DishTemp simulates a plate and accurately and irreversibly records the max surface temperature experienced by dishware inside a commercial dishwasher. Engineered with molded-in, water-tight seals, using industrial grade materials, DishTemp carries an IP66 rating and comes with a NIST-Traceable Calibration Certificate so you know its accurate, and a 1-year warranty.

Instant read 0 F to 220 F. Shatter-proof plastic lens. Convenient pocket case. Durable stainless steel stem. For use in meat. Lifetime warranty.1" dial. Carded. Made in China.

Keep this Taylor thermometer close by for ALL your cooking and baking needs! Never worry about overcooked meals or food safety concerns because the Taylor 9842 Commercial Waterproof Digital Thermometer with wide temperature range and anti-microbial casing will give you a super-quick and reliable reading. The temperature range is from -40 to 450 degrees F, and -40 to 230 degrees C. The NSF-listed thermometer uses a watch battery for power and an on/off button protects the life of the battery. The thermometer measures 5-3/4 inches long and comes backed by a 1-year warranty. This thermometer will surely be in the running to be your favorite kitchen gadget.

QT 10 - Quaternary Sanitizer Test Kit in Single Dispenser

Use with Steramine & other Quaternary Sanitizers!

Roll Length: 180 inches. Test Range: 0-400 ppm. 1 Roll/Dispenser.

A Health Department requirement for Restaurants & Bars.

Contains Matching Color Chart for 0 - 400 parts per million with 200 parts per million being the concentration specified for sanitizing

Roll of approx 15 ft