The HACCP Handbook for Food Service Facilities is an essential reference work for professionals in the gastronomy and food processing sectors. It provides a comprehensive guide to implementing HACCP principles, which are crucial for ensuring food safety. The handbook is aimed at students of gastronomy, restaurant managers, chefs, and F&B managers, helping them document and keep up to date the necessary food safety procedures. It is divided into three chapters that offer an overview of food safety and HACCP, the required programs for HACCP, and the practical implementation in food service facilities. This handbook is particularly valuable for small food businesses that need to adapt their safety management procedures to meet the specific requirements of their operational size and the complexity of their food preparation.