This mainly pictorial, induction level booklet provides clear instruction on the essentials of food hygiene and safety for those working in a care setting. This booklet has been written by the world-leading food safety expert Richard Sprenger.

It should be issued to all food handlers on or before their first day of work. We recommend short weekly reviews to check their understanding followed by the opportunity to discuss and ask questions.

Topics covered include:

• Bacteria and food poisoning
• Preventing food poisoning
• Contamination
• Storage
• Safe handling
• Personal hygiene
• Clean as you go
• Temperature control
• Food preparation/cooking
• General food safety