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.
Full-colour illustrations
B5 firmback, gloss finish
Author: Richard A Sprenger
Pages: 168
Published: 2012, 13th Edition
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 hazards and controls
Food poisoning and foodborne disease
Personal hygiene
Storage/temperature control
Food spoilage and preservation
Food premises and equipment
Cleaning & disinfection
Pest control
Supervisory management/HACCP
Food safety legislation
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