Institutional Repository | Partnering learners and industry for success through workforce development

Assessing the exposure to formaldehyde of flooring installers during the installation of laminated flooring products

Digital Document

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Evaluating the efficiency of chlorine removal from potable tap water using off-gassing, boiling, and filtration treatment methods

Digital Document

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Impact of overcrowding sous vide water baths on the thermal process of pork loins

Digital Document

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Gaps and common misconceptions in publicâ€™s Food safety knowledge

Digital Document

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Aerobic colony count assessment on projector remote controls at BCIT major classrooms

Digital Document

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An evaluation of the knowledge and practices of Metro Vancouver residents regarding mould

Digital Document

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The effects of cold pork loins on the pasteurization temperature in sous vide cooking

Digital Document

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The evaluation of factors affecting the pre-swim shower behaviors of pool patrons

Digital Document

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Evaluation of internal temperature of oysters following standard thermal process recipes

Digital Document

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Critical Food safety violations in Surrey

Digital Document

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