FOOD QUALITY AND SAFETY SYSTEMS. A TRAINING MANUAL ON FOOD HYGIENE AND THE HAZARD ANALYSIS AND CRITICAL CONTROL POINT (HACCP) SYSTEM
subjects: Food and Nutrition and School Gardening
levels and types of education: Higher education, Life long learning, Tertiary education Non-formal education |
FAO _
FAO, ROME, 2008 |
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 English
| This training manual on food quality and safety systems is aimed at trainers in food quality and safety assurance at the government and industry levels. It focuses on food hygiene practices and the Hazard Analysis and Critical Control point (HACCP) system. The manual is divided in three sections: Principles and methods of training; Recommended International Code of Practice - General Principles of Food Hygiene; and The Hazard Analysis and Critical Control Point (HACCP) system. Each section is divided into specific training modules. This format allows the instructor to select sections and modules according to the levels of knowledge, experience and specific responsibilities of the students. |
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Contact: Peter Glasauer
Nutrition and Consumer Protection Division (AGN)
Rome,Italy
Via delle Terme di Caracalla
Peter.Glasauer@fao.org
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