Browse by Subject Area

Our shared collection with BCcampus breaks down resources by subject area. You can also filter by ancillaries, accessibility criteria, review or adoption status, as you search for the best fit in your courses. We’re always here to help if you’re not sure where to start.

You can also browse a growing collection of Made-in-Manitoba resources by visiting our PressbooksEDU catalogue.

Browse by Subject Area

Our shared collection with BCcampus breaks down resources by subject area. You can also filter by ancillaries, accessibility criteria, review or adoption status, as you search for the best fit in your courses. We’re always here to help if you’re not sure where to start.

You can also browse a growing collection of Made-in-Manitoba resources by visiting our PressbooksEDU catalogue.

textbook cover image

Creative Commons License
Food Safety, Sanitation, and Personal Hygiene by The BC Cook Articulation Committee, go2HR is licensed under a Creative Commons Attribution 4.0 International License, except where otherwise noted.

Food Safety, Sanitation, and Personal Hygiene

Description: Food Safety, Sanitation, and Personal Hygiene is one of a series of Culinary Arts open textbooks developed to support the training of students and apprentices in British Columbia’s foodservice and hospitality industry. Although created with the Professional Cook, Baker and Meatcutter programs in mind, these have been designed as a modular series, and therefore can be used to support a wide variety of programs that offer training in foodservice skills. Other books in the series include: Basic Kitchen and Food Service Management Working in the Food Service Industry Workplace Safety in the Food Service Industry Meat Cutting and Processing Human Resources in the Food Service and Hospitality Industry Nutrition and Labelling for the Canadian Baker Understanding Ingredients for the Canadian Baker Modern Pastry and Plated Dessert Techniques The series has been developed collaboratively with participation from public and private post-secondary institutions.

May 13, 2015 | Updated: September 29, 2021
Author: The BC Cook Articulation Committee, go2HR

Subject Areas
Trades, Professional Cook

Original source
opentextbc.ca

Notifications
Stay informed about updates to this textbook

Adoptions (faculty):
Contact us if you are using this textbook in your course

Further Adaptations:
Contact us if you are adapting this book

  • WEBSITE External website. This icon is licensed under a Creative Commons
		Attribution 3.0 License. Copyright Yusuke Kamiyamane. Ancillary resource: Request access to test bank

There are currently no reviews for this book.

Be the first to request to review this textbook