Food Safety Handbook

The UK’s leading level 2 food hygiene book has now been available for over 30 years, and has sold more than 5 million copies! Written by food safety expert Richard Sprenger, the Food Safety Handbook has an easy-to-read style combined with a practical approach. Topics covered in the Food Safety Handbook include: Microbiological hazards (bacteria) Food poisoning and its control Contamination hazards and controls HACCP from purchase to service Spoilage and preservation Personal hygiene Food premises and equipment Food pests and control Cleaning and disinfection Food safety and law enforcement Food safety management systems

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