Publications covering various aspects of the ice cream industry past and present
If you wish to purchase any of the following listed publications, please contact Louise at head office on 01332 203333 or email email@example.com
Prices do not include P&P.
Supervising Food Safety Level 3 by Richard A Sprenger
This book provides practical information to provide safe food. Control the most common reasons for food poisoning outbreaks, including temperature control, effective cooling, storage and thawing, preventing contamination and the destruction of food poisoning bacteria.
The Essentials of Food Safety 'A Guide for Food Handlers’ by Richard A Sprenger
Good food safety and quality are everyone’s responsibility. This booklet is your introduction to food safety and quality and will enable you to put into practice what you have learnt.
A Guide to the Safe Handling & Service of Ice Cream
The ice cream trade has an excellent reputation for food safety and this is an asset which must be preserved. We have long established links with all government bodies, but especially the Food Standards Agency (FSA) and the Department of Health (DoH) with whom we work on a regular basis.
Code of Practice for the Hygienic Manufacture of Ice Cream
The guidance given to manufactures in this code is based upon the requirements of the Regulations: EC No. 852/2004, 853/2004 on the hygiene of foodstuffs. The Food Hygiene (England) Regulations 2006 (and equivalent regulations in Scotland, Wales and Northern Ireland). The Food Safety Act 1990.
HACCP Handbook by R A Sprenger
The level 2 HACCP (Hazard Analysis Critical Control Point) handbook (this has replaced the previous pink HACCP Handbook). This covers the benefits of having a HACCP system and the consequences of not complying. The role of the employer and the employee, the law relating to HACCP and its implementation.
Intermediate Food Hygiene by Richard A Sprenger
This book is intended to provide middle managers and supervisors with the essential, practical information to enable them to manage staff to provide safe food.
Intermediate HACCP by Carol A Wallace
A text for Level 3 HACCP courses and a reference for the implementation of HACCP. A hazard analysis and critical control point system (HACCP) is a systematic way to manage food safety and prevent food-borne illness.
Ice Creams, Sorbets & Gelati – The Definitive Guide by Caroline & Robin Weir
Visit Amazon to Purchase
This book is the ultimate ice-cream lover’s bible with over 400 heavenly recipes.‘There are many books which claim to be definitive but few that really qualify. This is the real thing. It’s not just that it is interesting and inspiring.
From Hopeless to Hero by Stephen Christensen
Utilizing the knowledge gleaned from over fifteen years in the food service business as an operator, trainer, consultant and sought after keynote and workshop presenter, Steve Christensen has hit the proverbial nail on the head with his appraisal of the quintessential small business employee and what it takes to turn them in super employees. Even the pimple faced 16 year old kid.
Available from Amazon
In addition, we recommend the following publications which are available via www.amazon.co.uk.
Listed below are the publications available to purchase by credit card from Amazon, they are usually promptly dispatched and often at lower prices than we are able to offer due to Amazon’s purchasing power.
- Ices - The Definitive Guide by C Liddell and R Weir ISBN 1898697264
- Ice Cream by Marshall & Arbuckle ISBN 0512994917
- Catering Guide to Good Hygiene Practice by Chadwick House ISBN 0900103000
- A Supervisor's Handbook of Food Hygiene & Safety by RIPHH ISBN 0951465597
- Coffee & Ices - The Story of Carlo Gatti by Felicity Kinross ISBN 0951774506
- Fifty Years of Ice Cream Vehicles by S Whitby and A Earnshaw ISBN 1903016088
- The Ultimate Ice Cream Book by Bruce Weinstein ISBN 0688161499
- Licks, Sticks and Bricks by Pim Reinders ISBN 906496162X
- Cento Anni - One Hundred Years Of Morelli's Ice Cream by Daniela Morelli ISBN 1906578974