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  • NE.HSE.2022.HS.21.5.f - Implement a safety and sanitation inspection and identify modification...
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Food Safety, Sanitation, and Personal Hygiene
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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.)

Subject:
Career and Technical Education
Culinary Arts
Material Type:
Textbook
Provider:
BCcampus
Author:
The BC Cook Articulation Committee
Date Added:
05/15/2015
Safety and Sanitation Mini Book
Only Sharing Permitted
CC BY-NC-ND
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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. 

Subject:
Culinary Arts
Material Type:
Lesson Plan
Author:
Kelsey Miller
Date Added:
11/03/2019