Chartered Institute of Environmental Health 

Level 3 Award in HACCP for Manufacturing

Who needs this qualification?

  • Managers and supervisors of all food manufacturing businesses who are responsible for the development of a food safety management system based on the Codex principles of HACCP.
  • HACCP team leaders and HACCP team members 

Prior Learning Requirements

  • Recommended that candidates have an understanding and knowledge of basic food hygiene.
  • It would be ideal but not essential if the candidate has achieved a Level 2 Award in HACCP

Why is this training important?

  • Under EC regulation, food business operators are responsible for ensuring that they provide adequate HACCP training for those persons responsible for the development and maintenance of HACCP systems.
  • BRC Version 6 states that the HACCP team leader shall have an in depth knowledge of HACCP principles and that HACCP team members shall a knowledge of HACCP principles


  • Introduction to food safety management
  • Preliminary procedures
  • Development of HACCP based procedures
  • Evaluating HACCP based procedures

Course Duration

  • A one day training programme


  • Candidates are assessed by an assignment that requires the development of a HACCP plan. Candidates are given approximately 4 weeks from the date of the course within which to submit their assignment.

Suggested Progression

  • CIEH/RSPH Level 3 Award in Food Safety Supervision for Manufacturing
  • CIEH Level 4 Award in Food Safety Management for Manufacturing
  • RSPH Level 4 Award in HACCP for Manufacturing

Interested in this course or need more information on how to apply?