Level 4 HACCP
Manufacturing & Catering 

The Level 4 HACCP is ideal for learners who are working at a management level in a manufacturing business, quality assurance staff or members of a HACCP team. 

Achievement of this qualification gives learners the skills to assist in the implementation of a HACCP system, to critically evaluate HACCP plans and to understand the importance of having an effective HACCP system in place.

Students learning HACCP Manufacturing



Live Stream


What am I going to learn?

Subjects covered include the principles of HACCP management for food manufacturing,

understanding the importance of HACCP-based food safety management procedures, 

How am I going to learn? 

Watch and learn with Hygiene Sue - Virtual learning. The course contains a series of  easy to follow modules recorded by Sue Richardson, practice multiple choice questions exams. Ongoing support provided.

Is there a test involved?

This qualification is assessed by an examination consisting of two sections with a combined total duration of three hours.


Section 1 is a critical evaluation of a HACCP plan in the form of a case study, which equates to 90% of the final mark. Section 2 is a series of short questions which equates to 10% of the final mark.


Marks from both sections are combined to determine the learner’s grade. You will pass if you achieve 60% overall, a Merit at 70% overall and a Distinction at 80% overall.


Things you should know

There is no formal prerequisite for this course, however it is recommended  candidates should have achieved the CIEH or Highfield Level 3 Food Safety qualification or have equivalent knowledge. The course, workbooks and exam papers are available only in English

"If you don’t pass the first time, the second time is free"

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Hygiene Sue - Policies and Procedures

Hygiene Sue fully supports the principles of equality and diversity, safeguarding young people and vulnerable adults and the right to a fair assessment .We are committed to satisfying these principles in all our activities and published material. A copy of our policies and procedures are available here