Food & Beverage(Hospitality)

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Food Safety, Sanitation & Personal Hygiene

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:<ul><li style="box-sizing: border-box;">Basic Kitchen and Food Service Management</li><li style="box-sizing: border-box;">Working in the Food Service Industry</li><li style="box-sizing: border-box;">Workplace Safety in the Food Service Industry</li><li style="box-sizing: border-box;">Meat Cutting and Processing</li><li style="box-sizing: border-box;">Human Resources in the Food Service and Hospitality Industry</li><li style="box-sizing: border-box;">Modern Pastry and Plated Dessert Techniques</li></ul>

Food Safety, Sanitation, and Personal Hygiene is part of the Culinary Arts open textbooks for training students and apprentices in British Columbia’s foodservice industry. It supports cooks, bakers, meatcutters, and other foodservice training programs.


Food Safety, Sanitation, & Personal Hygiene

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Food Safety, Sanitation, & Personal Hygiene

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What you will learn

Food Safety Regulations

An Approach to Food Safety

Causes of Foodborne Illnesses

Preventing Foodborne Illness

Receiving Practices

Storage Temperatures and Procedures

Food Rotation

Developing a Food Safety Plan

Workplace Sanitation

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FREE