Level 3 HACCP

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If you supervise food handling or HACCP implementation in any setting, proper training is essential. The Highfield Level 3 HACCP in Catering, Manufacturing and Food Manufacturing course delivers you an accredited, internationally recognised HACCP certificate that gives you a practical understanding of HACCP systems – perfect for helping medium-sized businesses implement and monitor effective food safety controls.

Course Content

The Level 3 HACCP course provides learners with the knowledge necessary to be part of a HACCP team in catering and manufacturing. Modules include:

Understanding the importance of HACCP-based food safety management procedure
Identification and control of Hazards
Hazard Analysis and control measures
Pre-requisites for HACCP
Preliminary processes for HACCP-based procedures
Critical controls, Critical limits, Monitoring and Corrective action
How to develop HACCP-based food safety management procedures
How to implement HACCP-based food safety management procedures
How to verify HACCP based procedures.

Assessment and Certification

The Level 3 HACCP course is accredited by Highfield (HABC) and the exam can be taken online with

Highfield Remote Invigilation or paper based in a classroom environment.

To complete the L3 HACCP qualification you must take a 30 question multiple choice exam
Obtain 18/30 to gain a Pass
The duration of the examination is 60 minutes
Hygiene Sue guarantee - If you don’t pass the first time the second time is free
On successful completion of the course you will be sent your results and certificate

Join the 99% of Hygiene Sue learners who pass their Level 3 HACCP on the first attempt.

Frequently Asked Questions

1. Is this course Highfield Accredited? Yes. This course leads to the Highfield Level 3 Award in HACCP for Food Manufacturing (RQF). It is a regulated qualification that is highly regarded by EHOs and third-party auditors like BRCGS.

2. Who is the Level 3 HACCP course for? It is designed for supervisors, managers, and members of the HACCP team. It provides a deeper understanding of the 7 HACCP principles than the Level 2 "Awareness" course, focusing on how to implement and monitor a HACCP plan effectively.

3. What is the difference between Level 3 and Level 4?

Level 3 focuses on implementing and maintaining the plan (Supervisors/Team Leaders).
Level 4 focuses on designing and managing the entire system (Head Chefs/Senior Managers). If you are responsible for day-to-day checks and monitoring, Level 3 is the correct choice.

5. How difficult is the Level 3 exam? With Hygiene Sue, you are in safe hands. Because we focus on "learning coming to life" through practical examples, our students have an exceptional pass rate. Plus, our Free Retake Guarantee covers you if you don't pass the first time.

6. I am an international student; can I take this course? Yes. We have many students from the UAE, Europe, and beyond. As an international student completing the course outside the UK/EU, you may be exempt from UK VAT. Please contact theteam@hygienesue.co.uk before purchasing so we can provide a VAT-exclusive invoice.

7. How soon will I receive my certificate? You will receive your results quickly, and your Highfield certificate is typically dispatched via post within 7–14 working days of passing the exam.

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