Intermediate HACCP
Level 3 (Intermediate/Supervising)

Important update – This book now includes CODEX 2020 and has been redesigned.

Intermediate HACCP is written by Carol Wallace, the co-author of the UK's most successful HACCP books. It tackles the practical requirements for HACCP in both food manufacturing and catering operations. It is designed as a coursebook to accompany both Level 3 and Level 4 HACCP training and covers the syllabus requirements for the main UK food industry awarding bodies. It is also useful pre-course reading for HACCP training programmes.

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Product overview

A text for Level 3 and Level 4 HACCP courses and a reference for the implementation of HACCP in food premises.

The topics covered in this book include:

  • an introduction to HACCP
  • an introduction to food hazards and their control
  • HACCP and the law
  • essential hygiene foundations
  • applying HACCP principles in catering
  • applying HACCP principles in manufacturing
  • how to manage HACCP
  • typical hazards and their control in catering
  • HACCP case studies using Codex HACCP principles
  • self-test by Adele Adams
Product details
  • Title: Intermediate HACCP
  • Author: Carol A Wallace
  • Pages: 128
  • ISBN: 978-1-912633-73-9
  • Illustrations: Full colour illustrations
  • Format: B5 firmback, gloss finish
  • Published:7th Edition, July 2021
Product updates
PDF icon Product Update - 7th Edition July 2021263.43 KB