Publisher's Synopsis
HACCP has been widely misunderstood and misinterpreted in recent years. Despite the implementation of the food safety regulations, many food handlers do not have a thorough understanding of HACCP or hazard analysis, often as a result of poor training and lack of opportunity and motivation. This book gives assistance to those who have to explain HACCP to the work floor in a straightforward style by: solving common problems in hygiene education; highlighting the importance of motivation techniques and skills; demonstrating how to turn complicated facts into common sense; and tackling training from a basic to an advanced level. The food industry, especially small- to medium-sized companies who need training guidance, should benefit from this book.
