CRS Business & Hospitality: Extra Resources

Unit 4: Food production and safety skills

Lobster Ink

Basic Food Science Principles
Cooked Food Temperature
Establishing a Food Safety Culture
Food and Kitchen Safety – Awareness
Food Safety Management Systems
Introducing the Lobster Ink Food Safety Program
Overseeing Time and Temperature Controls
The Importance of Food Safety


These courses can be accessed by signing on to : https://vie-academy.lobsterink.com/learn

IoH e-library:

Bender, L., United Nations Children’s Fund (UNICEF), & World Health Organization (WHO) (Switzerland). (2020). Interim Guidance for COVID-19 Prevention and Control in Schools. UNICEF.
Ghiselli, R., & Almanza, B. (2014). Food safety : researching the hazard in hazardous foods. Apple Academic Press.
Orolugbagbe Gboyega. (2016). Handbook of Food Safety. Agri Horti Press.
Orr, V. (2021, July 1). COVID to Contaminants: Environmental specialists tackle a range of health and safety issues. Alaska Business Monthly, 38(7), 28.
Principles of Food Sanitation (6th Edition). (2019). Journal of Environmental Health, 82(5), 40.
Sprenger, R. A. (2012). Hygiene for management : a text for food safety courses (16th ed.). Highfield.
Tony J. Kim, Barbara Almanza, Jing Ma, Haeik Park, & Sheryl F. Kline. (2021). The cleanliness of restaurants: ATP tests (reality) vs consumers’ perception. International Journal of Contemporary Hospitality Management, 33(3), 893–911. https://doi-org.laureatech.idm.oclc.org/10.1108/IJCHM-08-2020-0822