The participants bring the following education and/or professional background:

• Relevant state recognized college diploma
  OR
• Minimum 2 years work experience in a food processing/industry
  
  AND
   
• Participation in the training course “HACCP Representative Basic” of the provider approved by PersCert TÜV. The course duration is 1 day with a total of mínimum net 6 hours. The presence is documented by the provider by signature of the participant. Admission to the exam is subject to a mínimum attendance of 100%

• Written Exam (Multiple choice and Open Questions)

In the examination participants prove their knowledge in the following areas:

• Hazard Analysis and Critical Control Points in the food supply chain;
• Food Safety implementation and relevant pre-requisite programs, i.e. Good Manufacturing Practice (GMP) or equivalent.

Successful candidates have the competence in order to:

• Understand and effectively apply Food Safety;
• Implement 12 step of HACCP (Hazard Analysis and Critical Control Points);
• Comprehend and apply relevant pre-requisite programs as means of control.

• Written Exam
  
  OR
   
• Submission of portfolio or letter of recommendation from the company/institution as continuous HACCP professional development evidence