- Explain the need for Hazard Analysis Critical Control Point (HACCP).
- Familiar with the principles and terminology of HACCP.
- Relate HACCP to practical situations and explain its relevance.
There are no recommended prior learning requirements for this qualification. The RSPH does, however, recommend that candidates have a level of literacy and numeracy equivalent to Entry Level 2.
The possession of a qualification in food hygiene, such as The Royal Society for the Promotion of Health’s Foundation Certificate in Food Hygiene (previously known as the Food Hygiene Certificate or Essential Food Hygiene) would be advantageous but is not essential.