This is a complete compilation of materials that a HACCP trainer would need, with suggestions for adaptations for diverse audiences ranging from line workers to senior management.

The pack consists of:

• trainer's manual
• trainee course notes
• PowerPoint slides
• various forms and supplemental documents, provided in
  hard copy and/or on a CD-ROM
• the book HACCP: A Practical Approach, 2nd edition
• and HACCP: How the System works, a video

The layout of the trainers manual features and innovative design that will make it easier for the trainer to present this program. It addresses the important aspects of HACCP principles and HACCP studies and also provide a very thorough treatment of HACCP implementation and maintenance.

The information in this pack has been globalized so that it does not unduly favor one graphic region. This information meets all of the training requirements of the International HACCP Alliance and the Royal Institute of Public Health and Hygiene.

Trainer's Manual Table of Contents

How to Use the HACCP Training Resource Pack
Course Preliminaries

1. Introduction to HACCP
2. National/International HACCP Standards-Relevance to Food Trade
3. Preparing for HACCP
4. An Introduction to Hazards, Their Significance and Control
5. Designing Safety into Products and Processes
6. Developing a HACCP Plan
7. Implementation of a HACCP Plan
8. Verification and Maintenance of the HACCP System
9. Linking HACCP with Other Quality Management Techniques-Benefits of a Combined System
10. Epilouge

Glossary
Acronyms and Definitions
Indes to Exercises, Team Activities, and Slides

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