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This is a comprehensive manual, published by the FAO, that allows the user to carry out HACCP analyses and plans in preparation for the formal implementation by a certified practitioner.
This is actually a training of the trainer document so also provides a broader background than a simple HACCP manual. Section 1 reviews principles and methods of training; Section 2 introduces and elucidates the Codex Alimentarius General Principles of Food Hygiene; and Section 3 explains the HACCP system and its implementation. Each section is made up of specific training modules which can be combined and customized to meet the specific needs of the students.