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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.
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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: 978-912633-42-5
  • Illustrations: Full-colour illustrations
  • Format: B5 firmback, gloss finish
  • Published: 2019, 19th Edition
Product updates
FileSize
PDF icon December 2018314.67 KB