The syllabus shall include:

Module 1: Introduction to HACCP: HACCP and the law, current statutory requirements, best practice and sources of information and guidance. Review of candidates HACCP needs.

Module 2: Principlesof HACCP and terminology, the stages of HACCP development and the need to develop preventative strategies in food safety management. HACCP. Planning and resource management.

Module 3: EU & FSAI requirements for product assessment and control. Identification of hazards and control mechanisms in the process.

Module 4: Identification of suitable CCPs and setting critical limits for CCPs.

Module 5: HACCP monitoring, maintenance and record-keeping systems.

Module 6: Verification systems, further training needs and resources needed to manage HACCP. SOPs and HACCP pre-requisites.