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HFM19
Hygiene for Management
Level 4 (Advanced)

Hygiene for Management is often referred to as the ‘bible’ by food safety professionals. It is the UK’s best-selling food hygiene book for managers, environmental health officers (EHOs), auditors, quality assurance (QA) staff and persons attending level 4 courses, and is now in its 19th edition.

Written by Highfield Chairman and renowned food safety guru Richard Sprenger, Hygiene for Management is undoubtedly the leading publication available that covers this subject area in depth.

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Product overview

‘The idea of a textbook or a reference book seems outdated. Not so. First published in 1985 and constantly revised and updated Hygiene for Management graces our shelves now in its 19th edition. Richard Sprenger continues to produce a standard reference for food safety courses, a useful companion for those in food business for whom a practical knowledge of food safety is an essential part of daily life.’

Raymond Ellard
Director of the Food Safety Authority of Ireland

This essential food safety management book covers the following topics:

  • an introduction to food hygiene, hazards and food poisoning
  • food microbiology and food poisoning
  • managing food safety in a food business
  • managing controls and hazards
  • the design and construction of food premises
  • design and construction of equipment
  • cleaning and disinfection
  • pest management
  • personal hygiene
  • training and education of food handlers
  • traceability and food fraud
  • hazard analysis critical control point (HACCP)
  • food safety legislation
  • inspections/audits and third party standards
  • traceability and food fraud
  • hazard analysis critical control points (HACCP)
  • inspection/audits and third party standards

 

Product details
  • Title: Hygiene for Management
  • Author: Richard A Sprenger
  • Pages: 480
  • ISBN: 978-1-910964-44-6
  • Illustrations: Full-colour illustrations & photos
  • Format: B5 hardback, dust jacket