The Foundation HACCP Handbook has been written as a standard text to support formal and in-house training courses. However, it 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.

• Title: The Foundation HACCP Handbook
• Author: Richard A Sprenger
• Pages: 40
• ISBN: 1-904544-55-X
• Illustrations: Full-colour illustrations
• Format: A5 firmback, gloss finish
• Published: 2006, 3rd Edition

Foundation HACCP covers the following subjects:

• 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

Pricing

1-9	£4.00
10-99	£3.00
100+	£2.50

Please note: All prices are per unit and are exclusive of VAT and shipping.

Ideal for food handlers who have a foundation knowledge of food hygiene and require a basic understanding of HACCP. Ideal for formal Foundation course and in-house courses.

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