HACCP LEVEL III
Hazard analysis and Critical Control Points or (HACCP) is a systematic preventive approach to food safety from biological, chemical, and physical hazards in production processes that can cause the finished product to be unsafe, and designs measurements to reduce these risks to a safe level.
Persons interested in the IIFSHL HACCP Level II training must have completed the HACCP level I
training before pursuing course.
NOTE: Training is valid for 2 years
in which re-certification will be needed.
The IIFSHL offers 30% off re-certification fees.
Assessment and Grading
Attainment of the Learning Outcomes will be assessed by IIFSHL international committee members ensuring the candidate has been deemed successful. The examination will consist of forty nine multiple choice questions.
The qualification is graded as either Pass or Fail. Candidates who fail to reach the minimum standard for the Pass grade will be recorded as having failed the assessment and will not receive a certificate.
In order to be awarded a certificate, candidates must be able to recall relevant knowledge and demonstrate a high level of understanding of the principles and concepts used in food safety management. Candidates who attain a mark of 75/80 or greater will be deemed to have achieved the criteria for being competent.
Such candidate will be able to satisfactorily work in the catering or related industries with the with the knowledge of food safety and its management systems
Summary of Learning Outcomes
To achieve this qualification, a candidate must know:
Who Should Take This Level 3 HACCP Course?
This course is suitable for managers and supervisors working in food premises, including catering, retail and manufacturing businesses. The course is designed to help you comply with the International Standard an Regulation regarding the hygiene of foodstuffs which requires all food businesses to implement and manage an effective food management system based on the principles of HACCP. Regardless of the local food card training, the internationally recognised HACCP principles remain just as relevant and are vital to ensuring the highest safety standards in the food sector.
It’s recommended that learners take a Level 3 Supervising Food Safety course before beginning this Level 3 HACCP training.
Process Flow Diagram
Applying H.A.C.C.P to your product
Identification of Process Critical Control Points (CCPs)
Monitoring Corrective Action
Cost: $230 US dollars
Duration:20(twenty) contact hours
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