Workplace safety in the foodservice industry / developed collaboratively on behalf of the BC Provincial Cook Articulation Committee and go2HR; developing, editing and reviewing by Wendy Anderson, Selkirk College [and 29 others].
Material type:
TextPublisher: BCcampus, BC Open Textbook Project, Description: 1 online resource (68 pages)Other title: Workplace safety in the food service industrySubject(s): Industrial safety -- Textbooks | Food service -- British Columbia -- TextbooksGenre/Form: Electronic books.LOC classification: T55.A22 | B75 2014Online resources: BC Open Textbook Project | BC Open Textbook Project PDF version Summary: "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. Your health and well-being are your most valuable possessions. Many laws and regulations exist to ensure employee safety, yet every year thousands of serious injuries occur. In many cases, these injuries have serious long-term consequences for both employees and employers. For those new to the workforce, or working in the foodservice industry for the first time, having a solid understanding of both the rights and responsibilities of the employer and employee and training in how to operate safely in the workplace are the keys to minimizing the risk of a workplace injury."--BC Campus website.
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eBook
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Digital Library
Resources in this library are accessible in digital format e.g. eBooks or eJournals accessible online. |
T55.A22 B75 2014 (Browse shelf(Opens below)) | Link to resource | Available |
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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. Your health and well-being are your most valuable possessions. Many laws and regulations exist to ensure employee safety, yet every year thousands of serious injuries occur. In many cases, these injuries have serious long-term consequences for both employees and employers. For those new to the workforce, or working in the foodservice industry for the first time, having a solid understanding of both the rights and responsibilities of the employer and employee and training in how to operate safely in the workplace are the keys to minimizing the risk of a workplace injury."--BC Campus website.
Description based on online resource; title from pdf title page (viewed on January 7, 2016).
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