RIPH Foundation Certificate in HACCP Principles

INTRODUCTION

Hazard Analysis and Critical Control Point (HACCP) is internationally recognized as the most effective way to ensure the production of safe food by providing a logical framework within which food hazards my be identified and controlled. Implementation of new EU regulations from January 1^st 2006 now require that food business operators put in place, implement and maintain a permanent procedure or procedures based on the HACCP principles. The RIPH Foundation Certificate in HACCP Principles 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. Qualification Aim The aim of this qualification is to provide knowledge and understanding of the basic concepts and methodology of HACCP.

Overview Holders of the 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. 1. The candidate will know and understand the background, importance & benefits of HACCP by being able to describe: The origins of HACCP as a food safety management system. The dangers to public safety from food poisoning. The significance of management commitment. The importance of the role of the individual within a HACCP system. The benefits of HACCP to a business. 2. The candidate will know and understand the role of HACCP systems in the provision of safe food by being able to describe: Why HACCP is a means of protecting the public. The relevant current legal requirements in relation to HACCP. How HACCP forms part of ‘due diligence’ defence in law. The role of HACCP in the management of food hygiene & safety in a food business. How HACCP improves customer & consumer confidence.

3. The candidate will know & understand the principles of HACCP by being able to describe: Codex HACCP. HACCP terminology. 4. The candidate will know & understand the HACCP prerequisite programs by being able to describe: The definition of HACCP prerequisite programmes. The significance of prerequisite programmes within HACCP systems. Determining the effectiveness of prerequisite programmes. 5. The candidate will know and understand the basic methods of applying HACCP principles by being able to describe: The logic sequence for the application of HACCP. The stages in the development of a HACCP system. Why the production of Process Flow Diagrams (PFD) is required prior to Hazard Analysis. How HACCP principles are applied. Guided Learning Hours 6 – 9 guided learning hours. Qualification Structure single unit qualification. Generic Exam Paper. Pre-Course Entry Requirements Foundation Food Hygiene qualification is strongly recommended. Form of Assessment Multiple–choice exam consisting of 30 questions. Duration 45 minutes. Pass mark 20 out of 30.