Food Safety Sanitation and Personal Hygiene

by BC Cook Articulation Committee

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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.

Description from LibreTexts.

Publisher
BC Campus
Subjects
Medicine
Licence
CC BY 4.0, as LibreTexts states it
Who can read
Teens profiles and older, judged from its title and subjects

Contents

LibreTexts writes equations in TeX, and here they show as TeX; the PDF has them typeset.

  1. Front Matter
  2. TitlePage
  3. InfoPage
  4. Table of Contents
  5. About the Authors
  6. Licensing
  7. Preface
  8. Introduction
  9. 1: Chapters
  10. 1.1: Food Safety Regulations
  11. 1.2: An Approach to Food Safety
  12. 1.3: Causes of Foodborne Illnesses
  13. 1.4: Preventing Foodborne Illness
  14. 1.5: Receiving Practices
  15. 1.6: Storage Temperatures and Procedures
  16. 1.7: Food Rotation
  17. 1.8: Developing a Food Safety Plan
  18. 1.9: Workplace Sanitation
  19. 1.10: Key Takeaways and Activities
  20. Back Matter
  21. Index
  22. Glossary
  23. References
  24. Detailed Licensing