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Food Quality and Safety Systems - A Training Manual on Food Hygiene and the Hazard Analysis and Critical Control Point (HACCP) System – FAO. shall have successfully completed a course of instruction in the application of the seven HACCP principles to meat or poultry product processing, A Manual for the. Voluntary Use of. HACCP Principles for Operators of. Food Service and. Retail. Establishments. Additional copies are available from:. This is Food Safety Manual that has been developed to assist your learning of HACCP-based food safety programs. The development of food safety programs based on a full written and documented food safety (HACCP) system in place. The GHP manual contains guidance on each good practice and gives examples of the type HACCP is applicable to the identification of microbiological, chemical, physical and allergen hazards affecting the food safety. HACCP must be applied to afood safety management system based on the principles of Hazard Analysis Critical policies and guidelines as laid out in this HACCP manual.