Servsafe Essentials, Fifth Edition, Korean Translation

A textbook produced by the National Restaurant Association for employees who handle food. This Korean edition emphasizes the importance and challenge of food safety. Each chapter ends with a quiz and review. The chapters cover food safety at all stages of preparation and describe the effects of pathogens and pests. The cover is marked by a blue ServSafe logo on the top right corner, with the title of the textbook written beneath the image of a chef. The image on the book cover is focused on a chef with a red hat, smiling down at the plate of food and ensuring its presentation and quality before having it delivered to the customer. Behind her is a blurred image of a manager holding a red binder, overseeing and perhaps evaluating the chef’s performance with regards to food safety.
The ServSafe Essential training manual is integrated into AFC’s training program to guarantee food safety based on national rules and regulations standardized for the food industry. The idea behind this training manual is that all AFC employees will have a standardized knowledge of food safety and preparation after reading this book, leading to a standardized manufacturing of their products regardless of store location or branch. This book, along with its English, Spanish, Chinese and Burmese counterparts, speaks not just to the demographics and linguistic variety of the nation’s food industry employees, but also the ethnic diversity of the AFC staff.
date made
ca 2008
National Restaurant Association
place made
United States
Physical Description
paper (overall material)
ink (part material)
overall: 11 in x 8 1/2 in x 1/2 in; 27.94 cm x 21.59 cm x 1.27 cm
ID Number
accession number
catalog number
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Work and Industry: Asian Pacific American Business
Data Source
National Museum of American History


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