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Contents

  1. Accessibility Statement

  2. About BCcampus Open Education

  3. Preface

  4. Introduction

    1. 1. Food Safety Regulations

    2. 2. An Approach to Food Safety

    3. 3. Causes of Foodborne Illnesses

    4. 4. Preventing Foodborne Illness

    5. 5. Receiving Practices

    6. 6. Storage Temperatures and Procedures

    7. 7. Food Rotation

    8. 8. Developing a Food Safety Plan

    9. 9. Workplace Sanitation

    10. 10. Key Takeaways and Activities

  6. Key Terms

  7. References

  8. About the Authors

  9. Versioning History