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HACCP · Level 3

HACCP Level 3 — food safety
management course

For the person who answers when the inspector asks who's in charge. Mapped to the FSAI's management-level guidance — running the HACCP system, training the team, and proving it all works. Money back if your EHO or employer doesn't accept it.

Enrol now — €89 Train my team

Instant access — start right now · Certificate issued the moment you pass · Money-back guarantee

  • Instant QR-verified certificate
  • Food Safety Record Pack — 14 documents
  • Built around FSAI guidance
  • HACCP Level 1 & 2 course included
  • €89One-off payment
  • 100%Online · instant access
  • ~4 hrsSelf-paced
  • InstantCertificate
  • FSAIManagement skills mapped
  • 3 yearsCertificate valid
Mapped to FSAI Guidelines Food Safety Authority
Accepted by your EHO Or your money back
Accepted by your employer Or your money back
Written by a Specialist Trainer In hospitality since 1984
Your certificate

The certificate is the point — so we guarantee it.

The moment you pass, this is issued in your name — carrying a unique ID and a QR code any employer or inspector can check in seconds.

Food Safe Ireland Certificate of Completion

This certificate is awarded to

Sinéad Ní Mhaoldomhnaigh

for successfully completing

HACCP Level 3 — Management of Food Safety

This certificate confirms the successful completion of HACCP Level 3 — Management of Food Safety with Food Safe Ireland — issued in the learner's name, carrying a unique ID, and verifiable by any employer or inspector in seconds.

Adam KearnsManaging Director
Verifiable
Scan to verifyfoodsafeireland.ie/verify
Certificate IDFSI-8K3D-2Q7X-M4PA
Date of Issue14 May 2026
Valid Until14 May 2029
Train · Verify · Stay Compliant
Accepted by your employer — or your money back If your employer doesn't accept your certificate within 60 days of issue, we'll refund you in full. Terms and conditions apply.
Accepted by your EHO — or your money back If an Environmental Health Officer doesn't accept your certificate within 180 days of issue, we'll refund you in full. Terms and conditions apply.

Anyone can check a Food Safe certificate — scan the QR, or verify it any time at foodsafeireland.ie/verify.

FSAI Guidelines

Built around the FSAI’s management-level guidance.

The FSAI's guide is blunt about it: managers should demonstrate Levels 1 and 2, then the management skills on top — building, running and verifying the HACCP system, not just following it. This course covers that management layer. Your enrolment includes the complete Food Safety Record Pack — monitoring records, check sheets and audit-ready templates — and the full HACCP Level 1 & 2 course with its own certification opportunity, so the foundations and the paperwork are covered in one fee.

Most teams need more than one course. Get every course your team needs on one plan. See All Access plans →
Inside the course

HACCP Level 3: what you'll actually learn.

Around 4 hours, self-paced

Management depth built to be worked through around a real job. Progress saves across devices.

Multiple-choice assessment

A 70% pass mark is required. If you don't pass first time, retakes are free — there's no extra charge and no catch.

Two courses, one enrolment

The full HACCP Level 1 & 2 course is included with its own certification opportunity — foundations and management layer in one fee.

01Leadership & food safety management
02Food safety law & compliance
03Food safety hazards & risk assessment
04Personal hygiene & food safety culture
05Operational food safety controls
06Premises, cleaning & pest management
07HACCP systems & verification
08Incident management & final exam preparation
09Final exam

By the end, you'll be able to

  • Build and run HACCP-based procedures for a real food operation
  • Identify hazards and set Critical Control Points that stand up to inspection
  • Set monitoring, corrective action and verification that actually happen
  • Train and supervise staff to Levels 1 and 2 — and prove it
  • Keep the records an EHO will ask to see
  • Manage allergen risk across a menu and a team
  • Handle an inspection with confidence rather than hope
  • Take responsibility for food safety culture, not just paperwork
Free sample · no sign-up needed

Try it before you buy it.

See exactly what the training is like — watch a sample lesson from the course and test yourself with a quick knowledge check. No account, no email, no catch.

Sample lesson
Verification & the HACCP systemTaken directly from Module 7 — exactly as paying learners see it
Knowledge checkQuestion 1 of 3

Who is legally responsible for a food business's HACCP system?

The food business operator carries the legal responsibility — which is exactly why the person in charge needs management-level training.

Checking that your HACCP system itself actually works is called:

Monitoring checks a control point day to day; verification steps back and checks the system itself is working. Level 3 trains you to do both.

In an inspection, your records matter because they:

Records are the evidence. If it isn't written down, from an inspector's point of view it didn't happen.

0/3

That's a taste of it. The full course covers everything an inspector — or a bad day — can throw at you, and the certificate proves it.

Enrol now — €89
Who's behind it

Taught by someone who's done the job.

AH
Andrew Herbst
Food Safety Subject Matter Expert · Dublin

Andrew spent 28 years in hospitality — running kitchens and food operations across Australia and Ireland — before crossing to the training side in 2012 as a senior instructor and course developer. That matters: this course was written by someone who has stood on the pass during a Saturday service, not someone reading from a manual.

QQI L5 Food Safety & HACCPQQI L6 Train the TrainerNHPDip. Occupational Health & Safety
AK
Adam Kearns
Instructional Design & Fact-Checking · Managing Director

Adam designed the courses for how people actually learn online — short modules, knowledge checks and assessments built to fit around real shifts — and fact-checks every claim against the source guidance before it ships.

Dip. Instructional & Digital DesignIOSH Managing SafelyDip. Health & SafetyQQI L6 Manual Handling Instructor
Questions

HACCP Level 3 questions, answered plainly.

Anyone responsible for food safety rather than just practising it — head chefs, kitchen managers, owners, supervisors and whoever the EHO asks for by name. If you build the roster, write the procedures or sign the records, this is your level.

The FSAI expects managers to demonstrate Levels 1 and 2 before the management skills. If you hold current certificates, come straight in. If not, do Level 1 & 2 first — or take the Manager plan, which includes all three levels and every other course.

This course is mapped to the FSAI's Guide to Food Safety Skills at management level. It isn't CPD-accredited — the certificate stands on the FSAI mapping, the QR verification and the acceptance guarantee.

Yes. Your enrolment includes our full HACCP Level 1 & 2 course as optional foundation training, with its own certification opportunity — useful if your own staff levels are due a refresh, or you want the foundations formally covered before the management material.

The complete Food Safety Record Pack — delivery, temperature, cooking and cleaning records, the allergen matrix and checklists, staff training records and more — ready to print and use. It's the paperwork an inspector asks for, included rather than sold separately.

It's the full management layer — the HACCP system, staff training obligations, records and inspection-readiness — with the complete Food Safety Record Pack and the full HACCP Level 1 & 2 course included. Comparable management courses run €120+ without either.

About 4 hours, and you don't have to do it in one go. Your progress saves automatically, so you can stop and pick up where you left off on any device.

No — and that's deliberate. Lessons unlock in order, and each video has to be watched through before the next opens. It's still self-paced: stop, resume and rewatch whenever suits. But nobody can skip to the assessment, which is exactly why the certificate is worth accepting.

You retake it, free. There's no charge for additional attempts — we'd rather you knew the material than paid us twice.

The moment you pass. It's issued instantly in your name with a unique ID and QR code, ready to download, print or send on. It's valid for three years.

Then you get your money back. If your employer doesn't accept it within 60 days, or an Environmental Health Officer doesn't accept it within 180 days, we'll refund you in full on production of a letter confirming it. Terms and conditions apply.

Yes, and there's no minimum spend. Buy seats, add your team, and manage everyone's progress and certificates from your dashboard — from your very first seat. Seat pricing drops at 2, 5, 20 and 50 seats.

Related training

Courses that pair with this one.

All Access — Manager Every course in the library, including this one, per seat. €139View course → HACCP Level 1 & 2 The staff levels — the prerequisite knowledge for Level 3. €45View course → Fire Warden The other management-level duty: evacuation and fire response. €49View course → Allergen Awareness The 14 allergens and EU 1169 rules for serving staff. €29View course →

Sources · FSAI — Training and Online Learning · FSAI — Hygiene of Foodstuffs · Regulation (EC) No 852/2004
Listed for reference. Your own procedures, and the officer inspecting your premises, are what govern your business.

Get your team certified.

€89 · 100% online · certificate issued instantly.
Accepted by your employer — or your money back.

Enrol now Train my team
€89HACCP Level 3 Enrol now
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