This leading Level 2 HACCP handbook has been written to support food handlers with a foundation knowledge of food hygiene and a basic understanding of HACCP.
As well as supporting formal and in-house training, this Level 2 HACCP handbook will also be of considerable practical assistance to managers who need a basic understanding of HACCP and guidance on implementing a HACCP system to comply with legal requirements.
Designed to aid candidates’ understanding, the Level 2 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
- What is Hazard Analysis Critical Control Point (HACCP)?
- Benefits of a HACCP system
- Prerequisites for HACCP
- The Seven Principles of HACCP
- The law relating to HACCP
- The implementation of HACCP
- Decision trees
- Monitoring forms