This 80 plus page book by the World Health Organisation lays out the process of establishing HACCP management in a Food Service environment.
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The first question is whether a manual on Food Service Will be useful to a food processor. The answer is that the process is identical whereever it is applied and that reading the manual written specifically about a food service operation improves the comprehension as we all know the principles of cooking. Other manuals either present information theoretically or choose a manufacturing process you may not understand.
The book is clearly and simply written and covers all the necessary information.