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

• Title: The Food Safety Handbook (Level 2)
• Author: Richard A Sprenger
• Pages: 64
• ISBN: 978-1-906404-26-0
• Illustrations: Full-colour illustrations & photos
• Format: A5 paperback, gloss finish
• Published: 2008, 25th 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.

Subjects covered:

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

Languages

English, Cantonese, Gujarati, Hindi, Polish.

Additional Languages

Czech & Finnish. Click here.

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

Pricing

1 Copy	£3.50
2-24	£2.75
25-49	£2.25
50-99	£2.00
100-199	£1.75
200-499	£1.60
500-999	£1.50

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 Level 2 Food Hygiene courses provided by the CIEH, RSPH, and SOFHT. Widely used to support in-house training programmes. Use with “A Question of Food Safety”.

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