The complete online food safety management course for supervisors, managers and food business owners aligned with the FSAI Guide to Food Safety Training Level 3.
ISO 340, 341 and 342 Summary
HACCP check sheets included.
Food Hazards Summary Poster
Legislation summary poster
Downloadable PDF Certification
Train Levels 1 and 2
FSAI Compliant
⭐⭐⭐⭐⭐ 4.8/5
500+ Learners
96% Pass Rate
Designed to be listened to or viewed.
Who Needs HACCP Level 3?
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:
Managers and supervisors Restaurants, cafes, hotels and catering operations.
👩🍳 Chefs Chefs and sous chefs who oversee kitchen operations.
🏣 Business Owners Owners responsible for their food safety management systems.
🏭 Food Production Staff who supervise food handlers on the shop floor!
Team handles food but doesn't supervise? They may only need HACCP level 1or 2
What You'll Learn
By the end of this course you'll be able to!
Explain your legal responsibilities
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.
Identify and control food safety hazards.
Biological, chemical, physical, and allergenic from delivery through to service.
Build a food safety management system!
Pre‑requisite programs, supplier controls and full traceability
Supervised and trained food handlers.
Ensure staff hygiene training matches their work activity as the law requires.
Manage allergen information and controls!
In line with EU food information for consumers requirements,
Prepare for inspections and audits!
Know what EHOs look for and keep records that prove due diligence.
Build a food safety management system!
Complaint handling, withdrawal and recall procedures.
