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.

• Title: Supervising Food Safety (Level 3)
• Author: Richard A Sprenger
• Pages: 168
• ISBN: 978-1-906404-62-8
• Illustrations: Full-colour illustrations
• Format: B5 firmback, gloss finish
• Published: 2008, 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 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

Pricing

1-9	£9.95
10-49	£8.50
50-99	£8.00
100+	£7.00

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

Issue to all key team members, senior staff, supervisors, assistant managers and managers. Also widely used as the preferred coursebook for level 3 food safety courses.

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