Preface

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Page ID: 17994

BC Cook Articulation Committee
BC Campus

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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

The series has been developed collaboratively with participation from public and private post-secondary institutions.