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

• Title: The Food Safety Handbook (Level 2)
• Author: Richard A Sprenger
• Pages: 64
• ISBN: 978-1-906404-61-1
• Illustrations: Full-colour illustrations & photos
• Format: A5 paperback, gloss finish
• Published: 2008, 26th Edition

Over 4 million copies sold worldwide

Reference is made throughout to hazards and controls so that staff will gain an understanding of the principles of HACCP.

The Food Safety Handbook (Level 2) covers the following topics:

• Food poisoning and control
• Microbiological hazards (bacteria)
• Contamination hazards and controls
• HACCP from purchase to service
• Spoilage and preservation
• Food handlers, personal hygiene
• Food premises and equipment
• Food pests and control
• Cleaning and disinfection
• Food safety and law enforcement
• Food safety management systems

Languages

Czech.

Additional Languages

English, Gujarati, Modern Chinese, Polish, Welsh. Click here.

Other languages may be available by negotiation. Customized copies may be available by arrangement for orders over 1000 plus.

Pricing

1 copy

£6.00

Please note: All prices are per unit and are exclusive of VAT and shipping.

Ideal as a reference book, but also invaluable for food handlers attending Foundation Food Hygiene courses provided by the CIEH, RSPH, SOFHT and HABC. Widely used to support in-house training programmes. Use with “A Question of Hygiene”.

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