A text for Level 3 HACCP courses and a reference for the implementation of HACCP in food premises.

• Title: Intermediate HACCP
• Author: Carol A Wallace
• Pages: 108
• ISBN: 978-1-906404-29-1
• Illustrations: Full colour illustrations
• Format: B5 firmback, gloss finish
• Published: 2008, 2nd Edition

Intermediate HACCP is written by Carol Wallace, the co-author of the UK's most successful HACCP books. Although based on the Codex Principles of HACCP, it includes a considerable amount of advice on process-led HACCP systems for catering and retail operations. It is also invaluable to persons sitting Level 3 HACCP examinations of any of the awarding bodies and can be used as a solid grounding for Level 4 courses.

Intermediate HACCP covers the following subjects:

• An introduction to Hazard Analysis Critical Control Point (HACCP)
• An introduction to food hazards and their control
• HACCP and the law
• Approaches to HACCP
• How to develop HACCP
• How to manage HACCP
• Catering process flow diagrams
• HACCP case studies
• Self tests

Pricing

1-9	£14.95
10+	£12.95

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

Designed as a coursebook to accompany  Level 3 HACCP courses. Ideal reference book for supervisors, managers, quality assurance staff and enforcement officers involved with all sectors of the food industry.

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