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Supervising Food Safety (Level 3)

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Food Safety - Level 3

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: 176
  • ISBN: 978-1-912633-26-5
  • Illustrations: Full-colour illustrations
  • Format: B5 firmback, gloss finish
  • Published: 2018, 18th 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


1-9 £14.70
10-49 £12.60
50+ £10.50

Please note: All prices are per unit and are exclusive of shipping. Prices quoted are for UK customers only. If you are a centre in the Middle East or Asia please contact your Centre Manager or email customerservices@highfieldinternational.com for further information.

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.

Update added in December 2018

18th edition update

 This addendum outlines the changes that have been made to the 18th edition of this publication. 

Update added in August 2015

16th Edition Update

Several changes have been made to this publication for its 16th edition and these have been outlined in the addendum provided.