RSPH Foundation Certificate in HACCP Principles

The programme covers the following topics;

• The background to HACCP

• The role of HACCP in the provision of safe food

• The principles of HACCP

• HACCP prerequisite programmes

• Basic HACCP methodology

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.
For the purpose of this syllabus the generic term ‘food handler’ is taken to be any person who by virtue of their activities within a food business comes into direct contact with foodstuffs for human consumption. It will include, for example, occasional visitors such as managers or auditors.

1: THE BACKGROUND TO HACCP
The candidate will know and understand:
1.1 The origins of HACCP as a food safety management system.
1.1.1 How HACCP is a preventative system for making safe food.
1.1.2 How HACCP was developed to produce safe food for the US space programme in the 1960s.
1.1.3 How HACCP is promoted by international bodies (e.g. WHO) and government (e.g. FSA).
1.2 The dangers to public safety from food poisoning.
1.2.1 The significance of current food poisoning statistics and trends.
1.2.2 Why publicity is given to food poisoning and food contaminants.
1.2.3 The effects on food businesses of adverse publicity about food poisoning.
1.3 The significance of management commitment.
1.3.1 The role of management in implementing HACCP systems.
1.3.2 The importance of resource allocation (e.g. people, time and facilities).
1.3.3 How continuing management commitment is essential for effective HACCP.
1.4 The importance of the role of the individual within a HACCP system.
1.4.1 The individual food handler’s responsibility for product safety.
1.4.2 The roles and significance of HACCP team members.
1.4.3 How food handlers are involved in HACCP activities (including training).
1.5 The benefits of HACCP to food businesses.
1.5.1 How the application of HACCP produces safer food.
1.5.2 How HACCP systems assure compliance with relevant legislation.
1.5.3 How HACCP can reduce costs (e.g. less waste).
1.5.4 How HACCP can increase confidence in the ability to prepare safe food.

Key Skills: Section 1 may provide opportunities for demonstrating Key Skills activities in Communication, Application of Number, Information Technology and Working with Others

2: THE ROLE OF HACCP IN THE PROVISION OF SAFE FOOD
The candidate will know and understand:
2.1 HACCP as a means of protecting the public.
2.1.1 How the use of a formalised system assures the preparation of safe food.
2.1.2 Why HACCP is a systematic approach to identify food safety hazards.
2.1.3 How the use of HACCP generates a food safety culture.
2.1.4 Why preventative food safety management is more effective than end product testing.
2.2 Legal requirements in relation to HACCP.
2.2.1. The legal requirement for all food businesses (except primary producers) to implement a documented food safety management system based on HACCP principles.
2.3 HACCP as part of a ‘due diligence’ defence in law.
2.3.1 How ‘due diligence’ is a defence in law (known as the ‘due diligence defence’ in the UK).
2.3.2 How the use of a HACCP system is a vital element in a due diligence defence against litigation.
2.3.3 Why an effective HACCP system provides evidence of a systematic and documented approach to food safety.
2.3.3 The importance of documentation and the maintenance of records.
2.4 The role of HACCP in the management of food hygiene and safety in a food business.
2.4.1 Why HACCP is the preferred food safety management system.
2.4.2 How HACCP is used in conjunction with prerequisite programmes.
2.5 HACCP and improvements to customer and consumer confidence.
2.5.1 How use of a system designed to provide safe food increases confidence.
2.5.2 How HACCP systems can be used to assure raw materials are supplied safety.
2.5.3 How HACCP systems control the preparation, storage, distribution and handling of food products.

Key Skills: Section 2 may provide opportunities for demonstrating Key Skills activities in Communications, Information Technology and Working with Others.

3: THE PRINCIPLES OF HACCP
The candidate will know and understand:
3.1 The Meaning of Codex HACCP
3.1.1 How Codex HACCP was produced jointly by the United Nation’s Food and Agriculture Organisation and the World Health Organisation and is the internationally recognised food safety management system.
3.1.2 How HACCP is based upon seven principles defined by Codex.
3.1.3 How HACCP guidance (including principles, methodology and terminology) comes from international guidance texts produced by Codex.
3.2 HACCP Terminology
3.2.1 The standard HACCP terms (Codex HACCP definitions).

Key Skills: Section 3 may provide opportunities for demonstrating Key Skills activities in Communication and Working with Others

4: HACCP PREREQUISITE PROGRAMMES
The candidate will know and understand:
4.1 The definition of HACCP prerequisite programmes.
4.1.1 What is meant by the term ‘prerequisite programmes’.
4.1.2 The main types of prerequisite programmes.
4.2 The significance of prerequisite programmes within HACCP systems.
4.2.1 That prerequisite programmes manage hazards that are not specific to the product or the process.
4.2.2 How effective prerequisite programmes support and underpin HACCP systems.
4.2.3 How prerequisite programmes enable the HACCP plan to focus on the most significant food hazards.
4.3 Determining the effectiveness of prerequisite programmes.
4.3.1 How scheduled auditing checks that prerequisite programmes are in place and effective.

Key Skills: Section 4 may provide opportunities for demonstrating Key Skills activities in Communication and Working with Others

5: BASIC HACCP METHODOLOGY
The candidate will know and understand:
5.1 The logic sequence (steps) for the application of HACCP.
5.1.1 That the logic sequence explains how the HACCP principles may be applied.
5.1.2 The stages of the logic sequence.
5.2 The stages in the development of a HACCP system.
5.2.1 That there are four main stages in the development of a HACCP system:
• Preparation for the study
• Carrying out the HACCP study
• Validating the study and implementing the developed HACCP system
• Maintaining and verifying the HACCP system.
5.3 The production of Process Flow Diagrams (PFD) prior to Hazard Analysis
5.3.1 Why it is important to produce accurate process flow diagrams prior to Hazard Analysis.
5.3.2 How process flow diagrams are constructed.
5.3.3 How to confirm the accuracy of process flow diagrams.
5.4 The practical application of HACCP principles.
5.4.1 What the main types of food safety hazards are.
5.4.2 What the hazard analysis process is.
5.4.3 How to determine the control measures for identified hazards.
5.4.4 How to identify critical control points (CCPs).
5.4.5 Why critical limits are established.
5.4.6 What methods are used to monitor CCPs.
5.4.7 How corrective action plans address identified problems.
5.4.8 Why it is necessary to validate, verify and review the HACCP plan.
5.4.9 Why maintenance of HACCP documentation and records is important.

Key Skills: Section 5 may provide opportunities for demonstrating Key Skills activities in Communication and Working with Others