Supervising Food Safety book

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