TY  - BOOK
ED  - British Columbia Cook Articulation Committee,
ED  - BC Open Textbook Project,
ED  - BCcampus.
TI  - Food safety, sanitation, and personal hygiene
AV  - TX537 B75 2014
PB  - BCcampus, BC Open Textbook Project
KW  - Food handling
KW  - Textbooks
KW  - Hygiene
KW  - Electronic books
N1  - This work is licensed under the Creative Commons Attribution-NonCommercial-ShareAlike License; This bibliographic record is available under the Creative Commons CC0 "No Rights Reserved" license
N2  - "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: Workplace Safety Employability Skills Kitchen Management Meat Cutting and Processing Human Resource Management Baking Ingredients, Nutrition and Labelling Pastry and Plated Dessert Techniques The series has been developed collaboratively with participation from public and private post-secondary institutions"--BC Campus website
UR  - https://open.bccampus.ca/find-open-textbooks/?uuid=f8ac1b54-f348-4109-8176-203988432864
ER  -