Food safety, sanitation, and personal hygiene 
/ The BC Cook Articulation Committee 
 - 1 online resource (59 pages) :  color illustrations 
<br/><br/>Includes bibliographical references. 
<br/><br/>Food safety regulations An approach to food safety Causes of foodborne illnesses Preventing foodborne illness Receiving practices Storage temperatures and procedures Food rotation Developing a food safety plan Workplace sanitation 
<br/><br/><label>ISBN: </label>9781775352464 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Food service--Sanitation<br/>Food service--Safety measures<br/>Food handling--Safety measures
<br/><br/><label>Index Terms--Genre/Form: </label><br/>Electronic Books