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 Course?
This Level 3 HACCP course is suitable for employees at Managerial or Supervisory levels within a food business. This includes full-time, part-time and temporary workers. The course aims to provide a comprehensive introduction to HACCP and teaches learners about what they can do to help their business implement the system and comply with the law. Person who completed this level will have a holistic view on the importance of Food Safety and its relevance's in today's food operations.
It’s recommended that learners who have not previously taken a Level 2 Food Safety and Hygiene course do so alongside this Level 2 HACCP training.
This certified online training is ideal for people working in positions such as, but not limited to:
Chef / Cook
Quality Assurance Personnel
Quality Control Personnel
Kitchen / Catering / Chef Assistant
Food Processing Plant
Process Flow Diagram
Applying H.A.C.C.P to your product
Identification of Process Critical Control Points (CCPs)
Monitoring Corrective Action
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