The Supervising Food Safety book is based on the syllabus of the level 3 courses provided by the main awarding bodies. In addition to assisting candidates to complete these courses, this book should also be used as a reference guide to help supervisors make correct decisions with regard to food safety. Supervising Food Safety (Level 3) covers the following topics: Microbiology, Food contamination hazards and controls, Food poisoning and foodborne disease, Personal hygiene, Storage/temperature control, Food spoilage and preservation, Food premises and equipment, Cleaning & disinfection, Pest control, Supervisory management/HACCP, and Food safety legislation.
