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Supervising Food Safety (Level 3 )
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.
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Hygiene Sense - Food Hygiene Induction Book
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Title: Supervising Food Safety (Level 3)
Author: Richard A Sprenger
Pages: 168
ISBN: 978 1 906 404 13 0
Illustrations: Full colour illustrations
Format: B5 firmback, gloss finish
Published: 2007, 12th 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 & 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
Pricing Per copy
1-9:
£8.50
  10-50:
£8.00

51-99:
£7.50
  100+:
£7.00
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