The 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