Attendance on food hygiene courses alone, even when obtaining certificates, appears to have had little effect. But despite our knowledge of these simple controls and the millions of first-tier food handlers who have attended food hygiene courses, the number of cases of food poisoning remains at an unacceptable level. Preface The prevention of most food poisoning outbreaks is relatively simple and well understood: cook food thoroughly, protect it from contamination and keep it cold or hot. 138Ĭhapter 13 Food safety legislation.153 Glossary. 120 Chapter 12 Food safety management systems. 96Ĭhapter 10 Pest management.107 Chapter 11 Supervision of food safety. 73 Chapter 8 The design & construction of food premises & equipment.82 Chapter 9 Cleaning & disinfection. 55Ĭhapter 7 Food spoilage & preservation.

48 Chapter 6 The storage & temperature control of food. 14 Chapter 4 Food poisoning.29Ĭhapter 5 Personal hygiene. 4 Chapter 2 Microbiology.8Ĭhapter 3 Contamination hazards and controls.

1Ĭontents Preface.3Ĭhapter 1 An introduction to food safety. Neither the author, Highfield nor anyone involved in the creation of this publication accepts responsibility for any inaccuracies or failure to implement correctly, however caused. The publisher of this book has made every effort to ensure the accuracy of the information contained in this book. No part of this publication may be reproduced, stored in a retrieval system, or transmitted in any form or by any means, electronic, photocopying, recording or otherwise, without the prior permission of .uk ltd. Sprenger, BSc(Hons), DMS, FCIEH, FREHIS, FSOFHT Chairman .uk Limited First published October 1999 14th Edition 2012 (reprinted April 2013) 15th Edition 2014 (reprinted June 2014) 16th Edition 2015 Food Safety (Level 3) A text for Level 3 Food Safety courses and a reference for supervisorsĪ text for Level 3 Food Safety courses and a reference for supervisors Richard A.

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