Culinary Arts

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. Created with the Professional Cook, Baker and Meatcutter programs in mind, but modular in design.

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. Created with the Professional Cook, Baker and Meatcutter programs in mind, but modular in design.

Created with the Professional Cook, Baker and Meatcutter programs in mind, but modular in design.

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.

Where food safety practices are day to day operational standards, the concept of an embedded food safety culture within the commercial food service industry is relatively new. The regulations tell us we have to practice food safety, building a food safety culture gives employees the desire to want to practice food safety.