CIEH Level 3 Award in HACCP in Catering

This practical, accessible and user-friendly qualification has been created to help caterers comply with EU legislation and provides a thorough understanding of how Hazard Analysis and Critical Control Points (HACCP) based procedures can be applied in a catering context. It also provides the flexibility to suit different types of businesses.

Who needs this qualification?

The CIEH Level 3 Award in HACCP in Catering is designed for proprietors, managers and supervisors of small and medium sized catering businesses.

Why is this training important?

This qualification will enable catering businesses the skills to adopt a food safety management procedure based on the Codex HACCP principles and understand the controls that need to be put in place to ensure the safety of food within a catering environment.

Learning outcomes

On successful completion of the qualification, the learner will:

  • Understand the importance of HACCP-based food safety
  • Understand the policies, controls and standards required to protect the safety
  • Understand the seven principles of HACCP and how they can be equated to a food safety management
  • Understand how food safety management tools can assist in implementing HACCP systems in catering environments

Useful links for trainers and centres

Qualification Specification
Trainer Registration Form
Centre Registration Form
Good Practice Guide - at a glance
Training Pack - at a glance


Duration Duration Three-day programme
Assessment Assessment Multiple-choice examination (45 multiple choice questions to be completed in 90 minutes)
Prerequisite Prerequisite CIEH Level 2 Award in Food Safety in Catering (or equivalent, recommended) or CIEH Level 2 Award in Principles of HACCP (or equivalent, recommended). Learners must have an understanding, and background, in catering.
Suggested Progression Suggested Progression CIEH Level 3 Award in Supervising Food Safety in Catering or
CIEH Level 4 Award in Managing Food Safety in Catering

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