Short 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.

Long 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.

Word Count: 14532

ISBN: 978-1-7753524-6-4

(Note: This resource's metadata has been created automatically by reformatting and/or combining the information that the author initially provided as part of a bulk import process.)

Students will be making a Safety and Sanitation Mini Book that will include key concepts that they need to know for the final. Concepts include Time temperature abuse, temperature danger zone, FAT TOM, etc. 

Students are using what they have learned about safety and sanition and completing three different labs with their knowledge. They will predict what might happen when unsaintary elements are in the kitchen, they will set up a refrigerator properly, and they will find safety hazards in a kitchen. After the labs they will summarize their findings and explain how this can be helpful for their lives.

The suppression of bacterial growth in food keeps our food supply safe.  However, there are also helpful bacteria in many foods and in our bodies.  Understanding how to control the growth of bacteria is important for both keeping harmful bacteria from growing and promoting the growth of welcome bacteria.  In this series of lessons, students will learn what bacteria need for growth and how to prevent that growth.  Students will be growing harmful bacteria on bread and helpful bacteria in yogurt.