Basic Food Safety Microbiology

Basic Food Safety Microbiology

R88.00 Inc VAT

Bulk deal
Quantity Fixed price
1 - 5 R88.00
6 - 10 R82.00
11 - 25 R67.00
26 - 50 R5.00
51 - 100 R48.00
101 - 200 R37.00
201 - 400 R30.00
401 - 600 R27.00
601 + R25.00
Bulk pricing will be applied to package:

This potent little a5 full-colour pocket booklet is a must have for your food handlers and is jam-packed with all information regarding basic food microbiology that your food handlers need to know.

Full of diagrams and illustrations it will always remain a useful reference for any of your inhouse food safety awareness training.
The booklet can be used during induction or refresher training. You need to order a minimum of 50 booklets at a time. We will add your logo and your hygiene code of conduct or any other company-specific information that you would like to include in the booklet.

place your order below and set a new standard for your food safety awareness training.

Basic food microbiology pocket booklet

Who is this booklet for?

For all employees who need to understand basic health and safety requirements in their workplace.

Why do we need it?

If food handlers understand basic food microbiology, then they will have an understanding of the importance of adhering to good manufacturing practices in their work environment. This booklet covers all the important aspects of basic food microbiology that food handlers need to know. You will be able to use this booklet for induction training and refresher training as part of your own in-house training programme, or you can ask entecom to facilitate the training for you.

What information is inside the booklet?

Colourful and jam-packed with all the basic info, the booklet summarises all the important aspects of food microbiology. We can customise the booklet to include your company ccps or any other company-specific information that you would like to add. The booklet will cover topics such as:

  • The basics of food microbiology
  • So many different types!
  • What do germs need to grow?
  • How do germs enter food?
  • How can germs in food be controlled
  • Foodborne disease and pathogens
  • Foodborne disease outbreaks
  • The role of the food handler
  • Personal hygiene
  • Prevent cross-contamination
  • Process controls
  • Food safety culture
  • Quick guide to the main food pathogens

This booklet will cover all the important food microbiology aspects that your food handlers need to know to ensure that they understand the importance of adhering to good manufacturing practices and the role that they need to play in ensuring consumer safety.

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