Category: HOSP 110

Food Safey, Sanitation, and Personal Hygiene (The BC Cook Articulation Committee) – Pressbooks (CC BY)

HOSP 110 / By Amy Liao / July 25, 2023

Overview: 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 …

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Introduction to Food Production and Service, Process HACCP for Recipes Chapter (Egan) (CC BY)

HOSP 110 / By Amy Liao / July 25, 2023

Introduction to Food Production and Service, Process HACCP for Recipes Chapter (Egan) – LibreTexts (CC BY 4.0)Pros: Covers a broad overview of food safety standards.Cons: Only one chapter. Does not cover everything students need to know to pass a Manager Level ServeSafe exam. Ancillary resources not readily available.