Food hygiene is a best-seller book for managers, environmental health officers (EHOs), auditors, quality assurance (QA) staff and persons attending level 4 courses.

Written by Highfield Chairman and renowned food safety expert Richard Sprenger, Hygiene for Management is undoubtedly the leading publication available that covers this subject area in depth.

In addition to covering the learning outcomes of level 4 food safety qualifications, it is an ideal practical reference text for managers and senior personnel employed in a food business. It is also of particular interest to EHOs/EHPs, student EHOs/EHPs and college lecturers.

Topics covered include:

• An introduction to food hygiene, hazards and food poisoning
• Food microbiology and food poisoning
• Managing food safety in a food business
• Managing controls and hazards
• The design and construction of food premises
• Design and construction of equipment
• Cleaning and disinfection
• Pest management
• Personal hygiene
• Training and education of food handlers
• Traceability and food fraud
• Hazard analysis critical control point (HACCP)
• Food safety legislation

‘The idea of a textbook or a reference book seems outdated. Not so. First published in 1985 and constantly revised and updated Hygiene for Management graces our shelves now in its 20th edition. Richard Sprenger continues to produce a standard reference for food safety courses, a useful companion for those in food business for whom a practical knowledge of food safety is an essential part of daily life.’ Raymond Ellard Director of the Food Safety Authority of Ireland