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Intermediate HACCP

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HACCP - Level 3

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

  • Title: Intermediate HACCP
  • Author: Carol A Wallace
  • Pages: 120
  • ISBN: 978-1-912633-19-7
  • Illustrations: Full colour illustrations
  • Format: B5 firmback, gloss finish
  • Published:6th Edition, August 2018

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.

Topics covered include:

  • 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


1-9 £15.65
10+ £13.55

Please note: All prices are per unit and are exclusive of shipping. Prices quoted are for UK customers only. If you are a centre in the Middle East or Asia please contact your Centre Manager or email customerservices@highfieldinternational.com for further information.

Designed as a coursebook to accompany  Level 3 HACCP courses. Ideal reference book for supervisors, managers, quality assurance staff and enforcement officers involved with all sectors of the food industry.

Update added in January 2019

6th edition updates

This addendum outlines the changes made to the 6th edition of this publication.