A text for Level 3 HACCP courses and a reference for the implementation of HACCP in food premises.
Full colour illustrations
B5 firmback, gloss finish
Published 2009, 3rd Edition
Pages: 108
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
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