Supervising Food Safety (Level 3)
Level 3 (Intermediate/Supervising)
Knowledgeable supervisors and managers are the key to food safety. Richard Sprenger’s Supervising Food Safety book provides essential, practical food safety information that supervisors and managers need to be able to effectively manage staff to provide safe food. The Supervising Food Safety book is based on the syllabus of level 3 food safety courses. This book can also be used as a reference guide to help supervisors make correct decisions with regard to food safety.
| Quantity | Price |
|---|---|
| 1 - 9 | £14.70 |
| 10 - 49 | £12.60 |
| 50+ | £10.50 |
All prices are per unit and are exclusive of VAT and shipping.
Product overview
This book 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 and disinfection
- pest control
- supervisory management/HACCP
- food safety legislation
Product details
- 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
Recommended use
Issue to all key team members, senior staff, supervisors, assistant managers and managers. Also widely used as the preferred coursebook for those studying for level 3 food safety qualifications.
Product updates
| File | Size |
|---|---|
 December 2018 | 314.67 KB |