Canada is transitioning to even higher food safety standards with the Canadian Food Inspection Agency Act. With these strict standards and programs being introduced, Canada needs experienced professionals to ensure consumers are receiving excellent and safe products.

FPSC is proud to offer current Hazard Analysis Critical Control Point (HACCP) professionals the opportunity to advance their careers with this exam and designation. For your benefit, we offer multiple study resources and recommendations, and a step-by-step guide on how to be fully successful throughout the exam process. Explore our website and be on your way to gaining your designation!










The Canadian Certified Industrial Meat Cutter (CCIMC) Level 1 certification is an introduction to basic meat cutter knowledge and skills that identifies and recognizes individuals who meet a specified standard defining competence in the meat field.
Our process involves a simple knowledge exam and performance evaluation that is reviewed online after vetting the applicability and information of our candidates.







Getting Started

A Standard of Excellence

The HACCP Professional Certification, developed in collaboration with industry leaders, is based on the National Occupational Standard for an HACCP Professional.

Getting Started

A Standard of Excellence

The HACCP Professional Certification, developed in collaboration with industry leaders, is based on the National Occupational Standard for an HACCP Professional.

Who Would Benefit from a CCHP Certification?

Employees will:

  • Increase your success in the food processing industry
  • Gain recognition with the new CCHP title in your name
  • Become a leader in Food Safety
  • Gain physical proof of your HACCP knowledge
  • Apply your knowledge within your facility and among your co-workers
  • Instill safety standards to benefit millions of Canadians
  • Increase your career opportunities for the future
  • Demonstrate that you meet the national standard

Employers will:

  • Increase the standards in their facility for food safety with your skills
  • Benefit from your extended knowledge
  • Learn from your leadership
  • Demonstrate the industry’s high standards

Educators will:

  • Attract students who will get a start on their career path
  • Challenge the Knowledge Exam
  • Obtain a Nationally recognized Canadian certification
  • Educators that offer professional certifications can tap into new markets, boost enrolments, and become leaders in their field


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Steps to achieve the CCHP Certification


Determine HACCP Certification Eligibility

Once you have explored the benefits and decided to apply for the exam, review the eligibility requirements.

Applicants are required to have:

  • 3 years of practical work experience within the last 5 years. This must be in a role that is relatable with the HACCP profession, or in a profession or similar role where you can demonstrate relevant experience.
  • Volunteer, research and academic practical HACCP work experience. This may count for up to 1 year of the 3-year HACCP work experience requirement.

Food Processing Skills Canada is responsible for conducting an annual random audit of 5%-10% of all applications through which evidence of information reported by candidates is requested. Candidates will be informed if their submission may be subject to an audit.


Fill Out and Submit “Work Experience Porftolio"

Once you have determined you are eligible to take the exam, complete your Work Experience Portfolio by accessing the resources section below. This form can be filled out and submitted online.

This form must be completed before writing the exam. Without it, your experience could not be properly justified, and you would not be deemed eligible for the HACCP examination.


Register and Payment

Once you have completed, submitted, and approved your Work Experience Portfolio to the registrar, you will be able to register for your Exam. After completing the registration form, you will be prompted to pay the exam fee.

Payment with Credit Card

Follow the given instructions and proceed to pay with your credit card.


Approval of Application

When Steps 1-3 are fully completed,your application will be revised by the registrar to verify that you satisfy the 3-year work experience requirement and all other eligibilities.

The registrar will:

  • Determine if sufficient information is provided by candidate.
  • Determine if minimum work experience is achieved. This may involve verifying information for authenticity.
  • The registrar may contact you for additional information or clarity.

The review and approval process by the registrar will take approximately 5 business days. After that time has passed, you will receive an email letting you know whether your application was approved or denied. If denied, you will qualify for a refund. If approved, you can move on to the next step.


Prepare for your Exam

Preparing is one of the most important steps for any exam.The FPHRC offers several resources to prepare for this exam, which you can find listed below in the Resources section available for free or purchase:

  • The Practice Exam
  • National Occupational Standards Package
  • Developing a HACCP Plan manual
  • E-Book are exceptional

You can also find information on the content of the exam by clicking the Evaluated Skills button shown on the menu bar on the top of your screen.


Write Online Exam

Congratulations, you've been approved! As soon as you receive an email stating your application has been accepted, follow those included instructions.

The provided instructions will let you know how to set up your exam with the virtual proctor software, and how to take the exam. Your virtual proctor acts as an online supervisor throughout the writing process to monitor cooperation via webcam. The exam and proctors are available on demand online, 24 hours a day, 7 days a week at any quiet location of your choice (home, closed office, library, etc.).

Candidates have one (1) year to write the exam after their application is approved via the FoodCert platform. After completing and submitting your exam, the unofficial results (pass/fail) will appear in a pop-up on your computer screen.


Receive your Designation

Successful applicants will receive:

  • An official certificate confirming their status as a Canadian Certified HACCP Professional;
  • A transcript of the skills assessed during the exam;
  • A CCHP logo lapel pin; and

If the applicant was not successful, they will receive information on costs and steps to re-write the exam. Candidates will need to wait 30 days before re-writing the exam, as well as pay the additional re-write fee.

Work Experience Portfolio

Candidates will use this form to record information on relevant experience including
employment history, professional voluntary activities, and completed education and training.

Note: To meet the work experience requirements, candidates must demonstrate a minimum of 3 years of HACCP work experience within the last 5 years. Work experience can be in the food processing field, in a related profession, or in a similar role in which they can demonstrate relevant experience.

Candidates must demonstrate that their experience was acquired by:

  • Work Experience – Minimum 70% of the experience total must come from paid
    work experience.

All work experience may come from paid employment; however, candidates may also demonstrate additional experience in the following areas, up to the indicated maximum contribution of their total:

  • Volunteer Experience – Maximum 10%
  • Formal Education / Academic Studies – Maximum 10%
  • Other Credentials and Training – Maximum 10%
  • Research – Maximum 5%

Click here to learn more about the Work Experience Profile

Knowledge Exam

The CCHP Certification exam is based on the National Occupational Standard for a HACCP Professional. It is a virtually proctored exam consisting of 100 multiple choice questions; each question has four (4) possible choices, with only one (1) correct answer. All choices are designed to be realistic, qualified candidates will need to read the choices carefully in order to be successful.

Candidates have two hours and thirty minutes (2.5 hours) to complete and submit the exam. The exam can be taken online at any time of the day and at any location of the candidate’s choice (i.e. home, closed office, library, etc.) with the oversight of a virtual proctor.

Virtually Proctored Exam

The CCHP Exam is taken in a “virtually proctored” environment. An online supervisor monitors the examinee via a webcam as he/she completes the exam. Examinees are required to provide the proctor with two pieces of Government issued ID. Virtual proctors are available 24 hours a day, 7 days a week, and can be scheduled “on demand”.

Click here to learn more about the Knowledge Exam


FPSC offers a wealth of certification training that is designed for exam success. Find out more and click to explore all training options:

CFIA’s Food Safety Enhancement Program (FSEP) Manual


A key resource in the development of this exam, download CFIA’s FSEP Manual for all information regarding what is required of a HACCP Professional, and how to succeed in the profession.

Work Experience Portfolio Form


NOS HACCP Coordinator, Full Standard and Checklist


Study the NOS HACCP Coordinator Standard and Checklist to compare your skills and experiences, and fill in any potential gaps in knowledge. These standards are used industry-wide, and are one of your key CCHP study resources!

Developing a HACCP Plan manual, e-text


This course provides supervisors, Quality Assurance personnel and managers in the food processing industry with knowledge and practical experience necessary to develop a HACCP plan. This study source is an excellent tool in furthering or maintaining your knowledge as a professional in the food processing industry.

HACCP Essentials and Applying HACCP


As HACCP has such a profound importance in Food and Beverage Manufacturing, we have prepared a 13-hour, two-part crash course in HACCP. This series will prepare individuals for successful careers in food safety by covering two courses.

Applying HACCP


This course focuses on how to develop, apply and maintain Hazard Analysis and Critical Control Points (HACCP) in a facility. The goal of this course is to help prevent food safety issues before they happen, rather than afterwards. This training will provide knowledge and strategies which clients can use to successfully develop and implement a HACCP System in the food processing industry.

HACCP Essentials


This course provides background information on the Hazard Analysis Critical Control Point (HACCP) technique, describes the pre-requisite programs that provide the foundation for the HACCP system and explains the purpose and scope of HACCP training within the food processing industry. As part of this, the course reviews the causes of food contamination with emphasis on the prevention of biological contamination and identifies and explains the seven HACCP principles.

HACCP Fundamentals


This course provides an understanding of Hazard Analysis and Critical Control Points (HACCP) and the importance of having a food safety program. This introductory program outlines how every person working at that facility can have either a positive or a negative impact on food safety. Participants should be able to explain the benefits of a HACCP system, understand hazards and how they can be controlled, and the importance of GMP and Prerequisite Programs.

Fundamentals of Quality Assurance in the Food Processing Industry


This course provides Quality Assurance Technicians and anyone interested in Quality Assurance in the food processing industry with: general knowledge and standard occupational skills necessary to successfully perform in this occupation. Quality Assurance is a critical function in the food processing industry, and this course provides food workers, at the Quality Technician level, with: general food safety and food quality assurance knowledge, strategies, practices, and tools.

Introduction to Preventive Control Plans


The PCP course is an interactive, online course which will inform food and beverage businesses of the Safe Food for Canadians Act, food safety hazards and preventive controls. Having a written Preventive Control Plan can increase food safety alignment within international standard. This interactive self-paced course will increase your awareness and understanding of the proposed Safe Food for Canadians Regulations, its impact on your business, and Preventive Control Plans (PCP). Learn about why Food Safety and Traceability are the foundation of all HACCP-based plans, and how we all share a greater responsibility to insure the safety of our food.

Jobs that use CCHP

Quality Assurance

Food Safety

Quality Management

HACCP Management

Coordinator or Supervisor roles

Food Auditors

Food Inspectors

Food Consultants

Food Regulators in Government

Exam Details

Exam Description

The CCHP Certification exam is based on the National Occupational Standard for a HACCP Professional.

Number of Questions

CCHP is a virtually proctored exam consisting of 100 multiple choice questions

Type of Questions

Multiple choice

Length of Test

2 hours and 30 minutes (2.5 hours)

Passing Score


Recommended Experience

Minimum of three (3) years practical work experience related to the role of a HACCP professional within the past five (5) years.


English, French


Every 3 years

“After exploring lots of providers, I came across FPSC, which was self paced and provide easy to understand and comprehensive material along with the flexibility to appear for the exam anytime within a year of registration.

Throughout the process from registration to purchasing study material, appearing for exam and getting a certificate, I was guided by the staff. Hence, I highly recommend CCHP course from FPSC, as it filled in the gaps of my understanding of HACCP”

Zehra Lakhani


Frequently Asked Questions (FAQs)

You can refer to our prices here: Our registration application will also show a price list, specific to the certification you are applying for. Please note, prices may be subject to change.

We accept all major payment methods:

  • Cheques
  • Credit Cards
    • Visa
    • Master Card
    • Amex
  • E-transfers
  • Cash

You can find many helpful tools (specific to this exam) by clicking the resources link in the menu. We offer resources such as: Practice Exam, Study Guide, Handbook, and more.

Though the materials may differ based on the specific exam, we recommend having a high-speed Wi-Fi, working laptop, webcam, and pieces of government ID (for verification purposes).

All FoodCert™ notifications will be sent to the email address you use when filling out the exam application. This will be your official registered email address in our FoodCert™ database.

Be sure to check in your Spam folder! If you are still having issues viewing your notifications, please let us know at

We are available during working hours (Mon-Fri, 9 am – 5 pm) on You can also phone us at 613-237-7988, Toll-Free 1-877-963-7472.

Do not worry! After successfully completing the last component of the certification, you should receive an official email from the FoodCert™ team asking you to confirm your mailing address. Be sure to include the one which is most accessible for you!


As we use Canada Post as our choice of delivery company, you can expect your package to reach you anytime between 2-5 business days (if local). Please note, we do not take responsibility for any unexpected delays due to any unavoidable external conditions (e.g., weather). Rest assured, we will do our best to make sure that your certification package reaches you safely and promptly!


At this time only Canadian citizens are able to participate for our certifications. For further information or inquiries please contact  us directly

If you have a disability or other special needs that could interfere with your test performance, you may be entitled to receive special accommodations. If this is applicable to your situation, fill out and submit the Accommodation Request Form to the Registrar’s Office, as soon as possible. At the latest, the form must be submitted a minimum of 5 business days before your scheduled exam.

Special accommodation requests will be assessed on a case-by-case basis.

Unfortunately, failure to renew the certification after three years results in a suspension. After four years without a renewal, an individual’s status is changed to “inactive” and candidates who wish to be re-certified will be required to apply again and re-write the exam.

The CCHP designation requires a renewal every three (3) years, which includes an online renewal application and a renewal fee.

For the purposes of this exam, all forms of ID must include a photo and your full name.

In Canada, the following are acceptable forms of Government Issued ID:

  • Registered driver’s license
  • Passport
  • Nexus Card/ Pass
  • Health Card – must have picture to be valid
  • Citizenship, Permanent Resident, Immigration/ Refugee Card – must have picture to be valid
  • Certificate of Indian Status (laminated card issued by Indian & Northern Affairs Canada)
  • Age of majority card

For questions relating to acceptable forms of ID, please contact; all discrepancies will be handled on a case-by –case basis.