A text for Level 4 Food Safety courses, Hygiene for Management is the UK's Number 1 best selling food hygiene book and is used on the CIEH, RSPH Level 4 and REHIS Advanced courses.

• Title: Hygiene for Management
• Author: Richard A Sprenger
• Pages: 412
• ISBN: 978-1-906404-17-8
• Illustrations: Full-colour illustrations & photos
• Format: B5 hardback, dust jacket
• Published: 2008, 14th Edition

Hygiene for Management includes all the latest information on food safety legislation, training and epidemiology for managers. Indispensable reading for owners and managers of food businesses and anyone concerned with food safety. Often referred to as the 'Bible' in the food industry. Can anyone interested in food safety really afford not to invest in this superb value-for-money new edition?

Hygiene for Management covers the following subjects:

• Microbiology, food poisoning and foodborne diseases
• Food contamination and its control
• The storage and temperature control of food
• Food spoilage and preservation
• Personal hygiene, training and education of food handlers
• The design and construction of food premises and equipment
• Cleaning, disinfection and pest control
• Monitoring and control of food standards and operations
• Food safety legislation
• Food processing and food safety courses.

Pricing

1 copy	£19.95
2-9	£17.50
10-49	£16.50
50+	£15.50

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

A practical reference for managers and senior personnel employed in a food business. Also of particular interest to EHOs/EHPs, student EHOs/EHPs, college lecturers and persons attending Level 4 Food Safety courses. 

Ideal for use in conjunction with our Level 4 PowerPoint Training Presentation

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