Food Hygiene

HACCP principles and practice – teacher’s handbook

HACCP Principles and Practice – Teacher’s Handbook

A WHO/ICD Training Manual in Collaboration with FAO with CD-ROM WHO/SDE/PHE/FOS/99.3

Available online at:

Available in hard copy from:

Provides comprehensive training material on the use of the Hazard Analysis and Critical Control Point (HACCP) system as a powerful tool for ensuring food safety and preventing foodborne disease. Prepared jointly by WHO and the Industry Council for Development, the manual aims to encourage more widespread and consistent use of HACCP as the international reference system and universally accepted method for food safety assurance. With this goal in mind, the 600-page training package draws together all the practical and technical information needed to understand the unique advantages of this system and apply its principles in practice, whether within the food industry or at government level.

The manual has five modules focused on the information and training needs of food industry personnel and food inspectors. Each module consists of a series of overheads and corresponding notes for trainers. Apart from promoting understanding of HACCP’s principles and practical advantages, training materials are designed to strengthen technical knowledge about specific food hazards and methods of control. The skills needed to implement each of the seven HACCP principles are covered in great detail.

The manual is intended for use during a four-day standard training course for food industry personnel and food inspectors. The modular approach allows selective use of lectures, with different overheads and notes provided to match the level of preexisting technical knowledge in different groups of participants. Selected modules can also be used for a brief introduction of the system aimed at helping policy-makers and managers appreciate the many advantages of HACCP as a food safety management tool.

The manual also includes a module explaining how the system should be implemented in industry and how it fits into a governmental food control system. Case studies and exercises, notes for trainers, a suggested timetable for a standard four-day course, and abundant tips for preparing and conducting the course are likewise included in this comprehensive, yet flexible training tool.

The manual is presented in two formats: loose-leaf binder including a CD-ROM, and CD-ROM only. The CD-ROM contains the electronic format of overheads and trainers’ notes as well as copies of selected WHO documents and reports relevant to HACCP.


Written by geraldmoy

February 9, 2011 at 2:25 pm