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ServSafe Audiobook
Introduction
Chapter 1 - Management of Food Safety Practices
Chapter 2- Hygiene and Health
Chapter 3 -
Safe Receipt, Storage, Transportation, and Disposal of Food
Chapter 4 -
Safe Preparation and Cooking of Foods
Chapter 5 -
Safe Service and Display of Foods
Chapter 6 - Cleanliness and Sanitation
Chapter 7 - Facilities and Equipment
