Food safety

HACCP principles and practice: teacher's handbook

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Authors:
FAO/WHO

Overview

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.