Food Hygiene

The foundation HACCP handbook

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: 978-1-906404-83-3
  • Illustrations: Full-colour illustrations
  • Format: A5 firmback, gloss finish
  • Published: 2010, 4th 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

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.



Written by geraldmoy

February 13, 2011 at 12:49 pm

Posted in IEC/Training Materials

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