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