Level 3 HACCP
Manufacturing and Catering 

The objective of the qualification is to provide learners with the knowledge necessary to be an integral part of a HACCP team in manufacturing and other related industries, for example those involved in distribution and storage. 

Orange juice factory HACCP/Manufacturing



Live Stream


What am I going to learn?

Topics will 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.

Is there a test involved?

This qualification is assessed by a 60 minute multiple-choice examination, where the learners must answer 18 out of 30 questions correctly to pass and 24 questions to achieve a distinction.

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.

Things you should know

There is no formal pre-requisite for this course, however it is recommended  candidates should have  achieved the CIEH or Highfield Level 2 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

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