Food Safety, Sanitation, and Personal Hygiene

British Columbia Cook Articulation Committee; go2HR

dc.contributor.author	British Columbia Cook Articulation Committee
dc.contributor.author	go2HR
dc.creator	British Columbia Cook Articulation Committee
dc.creator	go2HR
dc.date.accessioned	2018-02-26T21:00:08Z
dc.date.available	2018-02-26T21:00:08Z
dc.date.issued	2014
dc.identifier	3265ec18-90d5-469e-ba39-2edc2593951f
dc.identifier.uri	https://openlibrary-repo.ecampusontario.ca/jspui/handle/123456789/434
dc.description.tableofcontents	1. Introduction
dc.description.tableofcontents	2. Food Safety Regulations
dc.description.tableofcontents	3. An Approach to Food Safety
dc.description.tableofcontents	4. Causes of Foodborne Illnesses
dc.description.tableofcontents	5. Preventing Foodborne Illness
dc.description.tableofcontents	6. Receiving Practices
dc.description.tableofcontents	7. Storage Temperatures and Procedures
dc.description.tableofcontents	8. Food Rotation
dc.description.tableofcontents	9. Developing a Food Safety Plan
dc.description.tableofcontents	10. Workplace Sanitation
dc.description.tableofcontents	11. Key Takeaways and Activities
dc.language.iso	eng	en_US
dc.publisher	BCcampus
dc.relation.isformatof	https://ecampusontario.pressbooks.pub/foodsafety/
dc.relation.haspart	Instructor Resource: Testbank\|mailto: open@ecampusontario.ca
dc.rights	CC BY \| https://creativecommons.org/licenses/by/4.0/	en_US
dc.subject	Food Handling
dc.subject	Hygiene
dc.subject	Trades
dc.title	Food Safety, Sanitation, and Personal Hygiene	en_US
dc.type	Book
dcterms.accessRights	Open Access
dcterms.educationLevel	College
dc.identifier.slug	https://openlibrary.ecampusontario.ca/catalogue/item/?id=3265ec18-90d5-469e-ba39-2edc2593951f
ecO-OER.Adopted	Yes
ecO-OER.AncillaryMaterial	Yes
ecO-OER.Reviewed	No
ecO-OER.AccessibilityStatement	Unknown
lrmi.learningResourceType	Learning Resource - Textbook
ecO-OER.POD.compatible	Yes
dc.description.abstract	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: Workplace Safety Employability Skills Kitchen Management Meat Cutting and Processing Human Resource Management Baking Ingredients, Nutrition and Labelling Pastry and Plated Dessert Techniques The series has been developed collaboratively with participation from public and private post-secondary institutions.	en_US
dc.subject.other	Trades - Service
dc.subject.other	Business & Economy - Hospitality
ecO-OER.ItemType	Assessment
ecO-OER.ItemType	Instructional Object
ecO-OER.ItemType	Module/Unit
ecO-OER.ItemType	Textbook
ecO-OER.MediaFormat	HTML/XML
ecO-OER.MediaFormat	PDF