Foundation Certificate in HACCP Principles

Hazard Analysis and Critical Control Point (HACCP) is internationally recognised as the most effective way to ensure the production of safe food by providing a logical framework within which food hazards may be identified and controlled.

This qualification is designed for those who work in the food industry who require an appropriate level of knowledge and understanding of HACCP which is important to safe operation within a HACCP environment. It may also be appropriate for those whose work requires them to have a basic knowledge of HACCP and its application in the food industry, e.g. equipment maintenance engineers, off-site business owners/managers, staff performing control or monitoring activities and supply and delivery personnel. The aim of the RIPH Foundation Certificate in HACCP Principles is to provide knowledge and understanding of the basic concepts and methodology of HACCP.

Holders of this qualification will have a basic knowledge and understanding of the importance of HACCP as a preventative food safety management system that can be applied to all sectors of the food industry. This will include a basic introduction to HACCP systems and a simple overview of the terminology, principles and practical application of HACCP.

Examination for the Foundation Certificate in HACCP Principles is by a single multiple-choice question paper (45 mins).

NB Level 2 and 3 programmes are also available in HACCP.

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