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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:

Candidates must demonstrate that their experience was acquired by:

Once the submission is made, the FoodCert administration team will verify the submission in order to:

Once the assessment is completed within 14-business days, a status will be sent to your email and profile detailing the steps to follow.

Candidate Information

Demographic Information

The following demographic questions are optional but will assist FPSC on project funding and reporting.

Do you identify with any of these groups: (pick all that apply)
What age group do you fall under:
What size of enterprise does your organization fall under?

Work Experience (Miniumum 70%)

  • Include “self-employed” employment.
  • Start with current or most recent employment.


Volunteer Experience (Maximum 10%)

  • Include any unpaid employment (e.g. work terms, co-op, internships).
  • Start with the current or most recent volunteer experience.


Formal Education / Academic Studies (Maximum 10%)

Start with current or most recent program or course.


Other Credentials and training (Maxiumum 10%)

The Canadian Certified HACCP Professional (CCHP) Designation recognizes that education and training environments often have practical training component attached; you may use the practical training to gain qualifying hours as work experience.

  • Include courses and training not previously mentioned on this form (certificates, diplomas, etc.).
  • Make a note about any work experience you may have gained as part of a program.
  • Include any other professional credentials you have.
  • Also, include any awards you may have received.

Research (Maxiumum 5%)

The Canadian Certified HACCP Professional (CCHP) Designation recognizes published and ongoing research in the field of food processing.

  • Include any published research reports (either individually or in collaboration).
  • Include an overview of the research objective and a summary of the research.



Complete the following declaration:

Statement of Accountability, Ethics, and Confidentiality:

Canadian Certified HACCP Professional (CCHP) designation is a professional credential that aims to recognize individuals that meet an industry standard. The process is voluntary and involves rigorous assessment methods and evidence of relevant experience.

I confirm that the information submitted regarding my work, volunteer, and education experience is accurate and meets the eligibility requirements for the Canadian Certified HACCP Professional (CCHP) designation assigned by FPSC.

I agree not to disclose any details on the content covered in the Canadian Certified HACCP Professional (CCHP) exam with other candidates, colleagues, trainers, or friends. I acknowledge my responsibility to uphold the confidentiality of this exam.

I agree not to copy, film, or photograph the examination material. I acknowledge that if I am caught cheating or stealing exam content, I will receive an automatic fail and will not be allowed to re-write the exam for a period of two years from the date of incident. I may also be subject to prosecution in some jurisdictions.

I agree to maintain my profile to keep personal contact information as accurate and up-to-date as possible. If I do not renew my certified status, I acknowledge that I am no longer authorized to use the designation assigned by FPSC until the certification has been successfully renewed with the certifying body.

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