Management of Food Safety & Hygiene - HACCP level 3 

The complete online food safety management course for supervisors, managers and food business owners, developed in alignment with the Level 3 requirements set out in the FSAI Guide to Food Safety Skills.
  • Includes HACCP Level 1 and Level 2 Presentations
  • Includes all HACCP Documents for Compliance
  • All resources provided to deliver your own training
Includes: HACCP Level 1 and 2 CPD-accredited courses. These aren’t a prerequisite, but if you need to update your skills before you commence your Level 3, they’re the ideal accompaniment.
  • Duration 6-8 hours
  • 500+ Learners
  • 98% Pass Rate
  • Listen or Watch

About the Management of Food Safety and Hygiene HACCP Level 3 course. 

Our Management of Food Safety and Hygiene, HACCP Level 3 course is designed for supervisors, managers, chefs and team leaders who are responsible for maintaining high standards of food safety in the workplace. The course develops a practical understanding of food hygiene management, HACCP principles, food safety hazards, legal responsibilities, monitoring procedures and corrective actions.

Aligned with the Food Safety Authority of Ireland Level 3 food safety skills requirements, the course also covers the key responsibilities placed on food businesses under relevant Irish and EU food safety and hygiene legislation. Learners will understand how legal requirements translate into day-to-day food safety controls, supervision, record keeping and effective HACCP management.

Whether you work in hospitality, catering, restaurants, hotels, cafés or food production, this Level 3 food safety course provides the knowledge and confidence needed to supervise food safety effectively, support legal compliance and ensure safe food practices are followed consistently.


Designed for Food Safety Leaders 

Under EU Regulation (EC) No 852/2004, anyone responsible for developing or maintaining a food business's HACCP-based procedures must be adequately trained in HACCP principles. Level 3 is for the people in charge:

Food Safety & Quality Managers

Heads of Quality Control who need advanced knowledge to build, audit and restructure food safety plans across production environments. 

Kitchen & Catering Supervisors

Head Chefs and Banquet Supervisors must implement shift‑level compliance and guide kitchen teams on food safety and hygiene. 

Food Safety & Hygiene Trainers

Those involved in the food business who would like to implement their own in‑house training. 

Food Business Owners & Managers

Gain the skills to manage food safety effectively, meet your legal responsibilities and protect your customers. 
Team handles food but doesn't supervise? They may only need HACCP Levels 1 and 2  

What you'll master in this Management of food safety and hygiene - HACCP Level 3 course. 

By the end of this HACCP Level 3 course you'll be able to:
Understand Your Legal Responsibilities
Explain your responsibilities under Irish & EU food safety law, including Regulation (EC) No 852/2004 and FSAI requirements.
Apply the seven principles of HACCP! 
From hazard analysis and critical control points to verification and record keeping. From training to supervision. 
Manage Food Allergens Safely
Identify the 14 regulated allergens, prevent cross-contact and provide accurate allergen information to customers.
Set and Monitor Critical Control Limits 
Establish appropriate critical limits, conduct monitoring checks, and take corrective action when standards aren’t met.
Supervised and Train Food Handlers
Ensure staff receive appropriate food hygiene instruction, supervision and training for the work they carry out.
Maintain Records and Prepare for Audits
Keep accurate HACCP and food safety records, verify that controls are working and be prepared for inspections and compliance assessments.

Management of Food Safety and Hygiene HACCP Level 3 Certification

Food business employee proudly holding a framed HACCP Level 3 training certificate
HACCP Level 3 • Training Achieved

On successful completion of this course, you’ll receive a Certificate of Completion confirming your food safety training.

The course has been developed in line with the FSAI Guide to Food Safety Skills, which sets out the food safety knowledge and skills expected of employees, supervisors and managers working in food businesses.

This is an independently developed training course and is not certified, approved or endorsed by the Food Safety Authority of Ireland (FSAI). CPD accreditation is currently being progressed and is not yet in place.

Your certificate can be presented to your employer or Environmental Health Officer (EHO) as evidence that you have completed food safety training and can form part of your workplace food safety training records.

  • Instantly downloadable PDF digital certification!
  • Certificates include a link to download additional copies.

Comprehensive Management of Food Safety and Hygiene HACCP Level 3 Course Curriculum

  • Introduction - Leadership & Food Safety Management
    3 videos, 1 knowledge check 
  • Food Safety Law, Enforcement & Operational Controls
    4 videos, 1PDF,  1 knowledge check 
  • Food Safety Hazards and Risk Assessment
    4 videos, 1 PDF, 1 knowledge check.
  • Personal Hygiene and Food Safety Culture  
    3 Videos, 1 knowledge check 
  • Purchasing, Receiving, Storage and Cross Contamination
     4 videos, 2 interactive games, 1knowledge check 
  • Food premises, cleaning, disinfection and pest control. 
    3 videos, 1 knowledge check 
  • Introduction to HACCP and legal requirements.
     3 videos, 1 Interactive game, 1knowledge check 
  • Incident management and allergen control. 
    3 Videos, 1 knowledge check, Final MCQ. 

Frequently bought together

Andrew Herbst

Andrew is an experienced food safety and HACCP trainer with an extensive background in hospitality and food operations. He wrote our HACCP Level 3 course and has many years of experience delivering Level 3 food safety training, conducting food safety audits, and supporting businesses with HACCP systems and compliance. Having managed food and beverage operations himself, Andrew brings a practical, real-world perspective to his training. He now works on a consultancy basis, helping food businesses improve their food safety systems, standards and day-to-day practices.

20 K+

The number of students Andrew has trained, across multiple courses. 

40 years +

Andrew has more than 40 years hands‑on experience in and with  the hospitality industry.

Qualified

Andrew holds professional qualifications and is a subject matter expert in multiple areas. 
Food business employee proudly holding a framed HACCP Level 3 training certificate
Andrew Herbst

HACCP Level 3 - Frequently Asked Questions

What is HACCP Level 3 food safety and hygiene training?

HACCP Level 3 is food safety management training designed for people who supervise, manage, or verify food safety controls. It covers how to apply HACCP principles, monitor critical controls, manage food safety risks, and support compliance in a food business.

Who should take HACCP Level 3 training (and who is it recommended for)?

HACCP training for managers is recommended for food business owners, managers, supervisors, Chefs and Sous Chefs, team leaders, HACCP coordinators, and anyone responsible for food safety management. If you are expected to implement or oversee HACCP controls, verify records, investigate incidents, or train staff, HACCP Level 3 is a strong fit.

Does the FSAI certify HACCP Level 3 courses?

No. The Food Safety Authority of Ireland (FSAI) provides guidance and publishes food safety guidelines (including guidance related to HACCP), but it does not certify training courses. This course is designed to align with good practice and the expectations set out in FSAI guidelines for food businesses.

How long does HACCP Level 3 training take and what is the learning format?

The total study time depends on your experience and how quickly you work through the modules. Most learners complete it in manageable sessions. You can typically pause and return, making it practical for busy supervisors and managers. Overall, this course takes approximately 8 hours to finish. 

What practical outcomes will I be able to apply at work after this course?

You will be better able to identify hazards, validate controls, set monitoring routines, check records, investigate non-conformances, improve allergen controls, and communicate a clear food safety management approach to staff. These are key outcomes for HACCP training for managers.

Do I need prior food safety training before taking HACCP Level 3?

It helps if you have HACCP level 2 food safety and hygiene training (or practical experience in a food business), but it is not always essential. HACCP Level 3 is designed to build management-level understanding of hazards, controls, and documentation so you can supervise others and manage the system confidently. 

How can employers use HACCP Level 3 training to support compliance and audits?

Trained managers can improve consistency of monitoring, corrective actions, verification checks, and documentation. This supports internal audits, external inspections, and everyday compliance by ensuring HACCP controls are understood, implemented correctly, and reviewed using FSAI guidelines as a reference point.

Will I receive a certificate after completing HACCP Level 3 training?

On successful completion, you will receive a certificate of completion for HACCP Level 3 training. Employers often use this as evidence that you have completed food safety and hygiene training suitable for management or supervisory responsibilities.

Is this food safety and hygiene training suitable for my sector (catering, retail, manufacturing, etc.)?

Yes. HACCP Level 3 food safety management training applies across most food sectors, including restaurants, catering, hotels, retail, distribution, and food manufacturing. The principles are the same, and you can apply the learning to your own products, processes, and hazards.

What is the difference between HACCP Level 2 and HACCP Level 3?

HACCP Level 2 is usually aimed at food handlers and focuses on following procedures safely. HACCP Level 3 is aimed at supervisors and managers and goes further into managing hazards, setting and verifying controls, reviewing records, investigating problems, and improving the food safety management system.

Is HACCP Level 3 a legal requirement in Ireland?

Legal requirements vary by role and business type, but food businesses must manage food safety effectively and apply HACCP-based procedures where required. HACCP Level 3 is widely recommended for supervisory and management roles because it provides the knowledge needed to implement and oversee HACCP controls in practice.

Why is HACCP Level 3 important for food businesses and supervisors?

HACCP Level 3 helps managers and supervisors control food safety risks consistently. It supports safer products, clearer procedures for staff, stronger due diligence through records, and better day-to-day decision-making when issues occur (for example, temperature failures, contamination risks, or allergen control concerns).

What does the Management of Food Safety and Hygiene (HACCP) Level 3 course cover?

Course coverage typically includes HACCP principles and terminology, food safety hazards (biological, chemical, physical, allergens), prerequisite programs, risk assessment, critical control points, monitoring and corrective actions, verification, documentation, and building a practical food safety management system.