The Foundation Certificate in HACCP is appropriate for all persons employed in food and food related businesses who need to have an understanding of HACCP. It is particularly useful for those involved in the implementation and maintenance of HACCP and individuals who are, or intend to become, members of HACCP teams. 
 
The aim of the qualification is to introduce the concept of HACCP and to develop an understanding of and the ability to apply HACCP principles practically in food and
food related businesses in order to ensure effective food safety.

Assessment   Attainment of the Learning Outcomes will be assessed by an examination. A candidate who is able to satisfy the learning outcomes will be awarded a score of at least 70% in the examination. The examination will consist of 20 multiple-choice questions, to be completed in 30 minutes.  The multiple-choice examination is provided by the RSPH.

Summary of Outcomes: To achieve this qualification, a candidate must: Explain the need for a Hazard Analysis system State the principles and terminology relating to HACCP, by being able to Describe the basic principles of HACCP Define terms relating to HACCP Relate HACCP principles to practical situations, by being able to   Outline the preparation of HACCP plan Explain how to implement HACCP plan and identify potential problems State how to verify and maintain HACCP systems

Guided Learning Hours 6 guided learning hours are normally appropriate, depending upon the training needs of the students