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Two new pocket guides for food handlers
The Pocket Guide to Food Safety for Food Handlers in Packhouses and the Pocket Guide to Food Safety for Supervisors in Packhouses have been published by food safety specialist Graham Ries, adding to his series of handbooks for supervisors, managers and workers in the food and hospitality industry.
Author Graham Ries
The handbooks have been designed for ease of use in the workplace, with illustrations and photographs depicting the correct use and cleaning of equipment and clothing. A series of posters to accompany the books has also been designed, along with training material.
"Food safety in the industrial environment is somewhat different to food safety in the retail environment," says Ries. "In many cases, the retail environment has a greater degree of variables, but the industrial environment carries a greater danger because of the times, temperatures, sheer quantities of food worked with and exposure to possible contamination via transport."
Xhosa and Afrikaans versions are available of The Pocket Guide to Personal Hygiene, one of the most popular booklets. The other guides in the series are the Team Members Guide to HACCP; Basic Food Hygiene; Making HACCP Happen on the Floor; and Food Safety in Industry. Books are available in units of 10 copies per title from the author, who also runs training courses in the workplace. For more information, go to www.foodsafetyinsa.co.za.
