Book Title: Workplace Safety in the Foodservice Industry
Book Description: 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.
Contents
Book Information
Book Description
Workplace Safety in the Foodservice Industry 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.
Workplace Safety covers British Columbia legislation and regulations for workplace safety, as well as an overview of general safety practices in commercial kitchens and other workplaces in the foodservice industry.
Other books in the series include:
- Food Safety, Sanitation, and Personal Hygiene
- Working in the Food Service Industry
- Basic Kitchen and Food Service Management
- Meat Cutting and Processing
- Human Resources in the Food Service and Hospitality Industry
- Understanding Ingredients for the Canadian Baker
- Nutrition and Labelling for the Canadian Baker
- Modern Pastry and Plated Dessert Techniques
Book Source
This book is a cloned version of Workplace Safety in the Foodservice Industry by The BC Cook Articulation Committee, published using Pressbooks by BCcampus under a CC BY (Attribution) license. It may differ from the original.
License
Workplace Safety in the Foodservice Industry Copyright © 2015 by go2HR is licensed under a Creative Commons Attribution 4.0 International License, except where otherwise noted.
Metadata
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Workplace Safety in the Foodservice Industry Copyright © 2015 by go2HR is licensed under a Creative Commons Attribution 4.0 International License, except where otherwise noted.
Unless otherwise noted, this book is released under a Creative Commons Attribution 4.0 Unported License also known as a CC-BY license. This means you are free to copy, redistribute, modify or adapt this book. Under this license, anyone who redistributes or modifies this textbook, in whole or in part, can do so for free providing they properly attribute the book as follows:
Workplace Safety in the Food Industry by the BC Cook Articulation Committee used under a CC-BY 4.0 international license.For questions regarding this licensing, please contact opentext@bccampus.ca. To learn more about BCcampus Open Textbook project, visit http://open.bccampus.ca