The leading HACCP handbook on the market.

Written to support food handlers who have a foundation knowledge of food hygiene and require a basic understanding of HACCP, The HACCP Handbook is the market-leading text on the subject.

Ideal for learners taking formal Level 2 courses and in-house courses, The HACCP Handbook is authored by one of the world’s most respected food safety experts, Richard Sprenger.

As well as supporting formal and in-house training, the book will also be of considerable practical assistance to managers who need a basic understanding of HACCP and guidance on implementing a HACCP system to assist in complying with legal requirements.

Designed to aid learner understanding first and foremost, The HACCP Handbook provides the essential knowledge, aiding understanding of key issues and retention of knowledge.

Professionally designed with full-colour illustrations and a gloss finish, this in-depth and engaging book comes in an A5 firm back format.

The topics covered by this handbook include:

Food safety management
Hazards
What is Hazard Analysis Critical Control Point (HACCP)?
Benefits of a HACCP system
Prerequisites for HACCP
The 7 principles of HACCP
The law relating to HACCP
The implementation of HACCP
Decision trees
Monitoring forms
Definitions

Customised copies may be available by arrangement for orders over 1000 plus.

Offer open to our UK based customers. International customers, please contact your Centre Manager or email customerservices@highfieldinternational.com for further information.