Food Safety, Sanitation, and Personal Hygiene

1 Introduction

Learning Objectives

  • Describe food safety regulations
  • Describe the causes and prevention of foodborne illnesses
  • Describe the principles of Hazard Analysis Critical Control Points (HACCP)
  • Describe general food-handling and storage procedures
  • Describe the procedures for maintaining workplace sanitation and personal hygiene

This material is intended as a review of food safety regulations and principles and not a replacement for required food safety training or certification.

License

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Introduction by The BC Cook Articulation Committee is licensed under a Creative Commons Attribution 4.0 International License, except where otherwise noted.

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