Workplace Safety in the Foodservice Industry

by BC Cook Articulation Committee

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Workplace Safety in the Foodservice Industry is one of a series of Culinary Arts books developed to support the training of students and apprentices in BC’s foodservice and hospitality industry.

Description from LibreTexts.

Publisher
BC Campus
Subjects
Workforce, Food Production Service and Culinary Arts
Licence
CC BY 4.0, as LibreTexts states it
Who can read
Tweens 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. 1: Chapters
  9. 1.2: WorkSafeBC Regulations in the Workplace
  10. 1.3: Orientation and Training for Safety- An Essential Step
  11. 1.4: Roles and Responsibilities
  12. 1.5: Compensation and Benefits
  13. 1.6: Workplace Hazards
  14. 1.7: Labels
  15. 1.8: Warning Symbols (WHMIS 1988)
  16. 1.9: Precautions When Using Hazardous Materials
  17. 1.10: Emergency Procedures
  18. 1.11: Key Terms
  19. 1.12: Key Takeaways and Activities
  20. 1.13: References
  21. 1.14: Workplace Safety Procedures
  22. Back Matter
  23. Index
  24. Detailed Licensing