Author: Richard A Sprenger
Pages: 20
Format: A5 Paperback - Gloss Finish
Illustrations: Full Colour Illustrations throughout
ISBN: 978-1-906404-09-3

A mainly pictorial, 20 page, full colour booklet that instructs new employees on the essentials of food hygiene. For use as part of an induction programme, on or before the first day of work.

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Author: Richard A Sprenger
Pages: 16
Format: A5 Paperback - Gloss Finish
Illustrations: Full Colour Illustrations throughout
ISBN: 978-1-906404-09-3


The Essentials of Food Safety - A guide for carers is a mainly pictorial, induction level, 16-page, full-colour food safety booklet that instructs new employees on the essentials of food hygiene. For use as part of an induction programme, on or before the first day of work.

Author: Richard A Sprenger
Pages: 20
Format: A5 Paperback - Gloss Finish
Illustrations: Full Colour illustrations and photos
ISBN: 1 904 544 460

Building on the "Essentials of Food Hygiene", this easy to read 16 page, full colour booklet will maintain a high level of hygiene and safety awareness during a food handler's first few weeks of employment.

Author: Euan MacAuslan
Pages: 8
Format: A5 Paperback - Gloss Finish
Illustrations: Full Colour illustrations and photos
ISBN: 1 904 544 029

An Introductory guide to the prevention of foodborne illness for vegetarians and food handlers in vegetarian food premises. Vegetarian Food Safety covers several subjects including:

Contamination
Storage
Legal requirements
Food handling
Ingredients

Author: Richard A Sprenger
Pages: 64
Format: A5 paperback, gloss finish
Illustrations: Full colour illustrations & photos
ISBN: ISBN: 1 904 544 800

Over 4 million copies sold worldwide

Continuously revised and updated. Although the amount of information has been increased, the easy-to-read style and the practical approach has been retained.

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Author: Richard A Sprenger
Pages: 24
Format: A4 firmback, gloss cover
Illustrations: Full colour illustrations
ISBN: 1 904 544 843

Test the effectiveness of training with this knowledge assessment book, packed with entertaining and challenging exercises and questions for staff to complete. Provides a record of training.

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Format: A5

Superb value, high quality Competency Assessment Cards to test learning and to serve as a record of successful training.

The cards are supplied in packs of 3, with each pack containing one of each of the following cards:

Food handling - Food contamination
Personal health and hygiene
Food handling - Temperature control

Competency cards are an integral part of training which could form part of a due diligence defence.

Author: Richard A Sprenger
Pages: 160
Format: B5 firmback, gloss finish
Illustrations: Full colour illustrations
ISBN: 1 904 544 789

Knowledgeable supervisors and managers are the key to food safety. This food safety book provides them with the essential, practical food safety information they need to be able to manage staff to provide safe food.

The Supervising Food Safety book is based on the syllabus of the level 3 courses provided by the main awarding bodies. In addition to assisting candidates to complete these courses, this book should also be used as a reference guide to help supervisors make correct decisions with regard to food safety.

Supervising Food Safety (Level 3) covers the following topics:

* Microbiology
* Food contamination & foodborne disease
* Food poisoning and foodborne desease
* Personal hygiene
* Food spoilage and preservation
* Storage/temperature control
* Food premises and equipment
* Cleaning & Disinfection
* Pest control
* Supervisory management/HACCP
* Food safety legislation

Author: Richard A Sprenger
Pages: 24
Format: A4 firmback, gloss finish
Illustrations: Full colour illustrations
ISBN: 1 904 544 762

It is an ideal way for supervisors to test their food safety knowledge prior to attending a Level 3 food safety course or to prepare for an examination. It may also be used to demonstrate retained knowledge as part of competency testing/refresher training.

The quiz book is packed with interesting and challenging quizzes, questions and crosswords and should be retained to provide a record of training received. It may be used to reduce the amount of time spent in the classroom studying accredited courses.

Author: Richard A Sprenger
Pages: 416
Format: B5 hardback, gloss jacket
Illustrations: Full Colour Illustrations & Photos
ISBN: 1 904 544 797

Hygiene for Management includes all the latest information on food, safety legislation, training and epidemiology for managers. Indispensible reading for owners and managers of food businesses and anyone concerned with food safety. Often referred to as the 'Bible' in the food industry. Can anyone interested in food safety really afford not to invest in this superb value-for-money book?

Author: Richard A Sprenger
Pages: 40 approx
Format: B5 Firmback Gloss Finish
Illustrations: Full Colour Illustrations
ISBN: 1 904 544 355

The Foundation HACCP Handbook has been written as a standard text to support formal and in-house training courses. However, it will also be of considerable practical assistance to managers who need a basic understanding of HACCP and guidance on implementing a HACCP system to assist in complying with legal requirements.

Author: Carol A. Wallace
Pages: 108
Format: B5 Firmback Gloss Finish
Illustrations: Full Colour
ISBN: 1 904 544 452

Intermediate HACCP is written by Carol Wallace, the co-author of the UK's most successful HACCP books. Although based on the Codex Principles of HACCP, it includes a considerable amount of advice on process-led HACCP systems for catering and retail operations. It is also invaluable to persons sitting intermediate HACCP examinations of any of the awarding bodies and can be used as a solid grounding for Advanced courses.