Supervising Food Safety (Level 3) student manual


Supervising Food Safety (Level 3) student manual

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: 978-1-909749-73-3
Illustrations: Full-colour illustrations
Format: B5 firmback, gloss finish
Published: 2015, 16th 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:

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

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