Accredited FDQ HACCP Training Strengthens Official Controls at HallMark

Delivering Recognised Qualifications in Food Safety

HallMark Veterinary and Compliance Services has recently concluded the delivery of an FDQ-accredited Level 3 HACCP (Hazard Analysis and Critical Control Points) course to a group of nine Novice Official Veterinarians (NOVs) committed to advancing food safety and supporting the delivery of official controls across the UK.

The course is accredited by FDQ (Food and Drink Qualifications), an Ofqual-regulated awarding body specialising in qualifications for the food and drink industry. The FDQ Level 3 Award in HACCP is a nationally recognised qualification designed to provide professionals with the knowledge and skills to develop, implement, and audit HACCP-based food safety systems in line with regulatory expectations.

Training Format and Delivery

The training was held at our headquarters in Gloucestershire and delivered face-to-face across two and a half days, split over two weekends:

• Weekend 1: Saturday 16 May and Sunday 17 May – full-day training sessions

• Weekend 2: Saturday 24 May – examination morning, concluding with the FDQ-accredited assessment

The course was delivered by Miguel A. Arranz, Veterinary Manager for Training & Consulting in Animal Welfare and Food Safety at the Bristol Vet School Professional Services, University of Bristol. We extend our sincere thanks to Miguel for his knowledgeable and engaging delivery.

Supporting NOV Development and FSA Competency

This training, delivered in partnership with the University of Bristol, equips veterinary professionals with an industry-recognised qualification in HACCP and reinforces the competencies needed to assess and verify HACCP-based food safety management systems.

For HallMark's NOVs, the course forms a core part of our structured training pathway under Module 4: HACCP, aligning with FSA Competency Area 4: Principles, concepts and methods of HACCP, use of HACCP-based principles throughout the food production food chain, and prevention and control of food-borne hazards related to human health. This module equips new OVs with the theoretical and practical knowledge required to assess and verify HACCP-based food safety management systems in meat establishments.

Training focuses on real-world application across different production settings—including minced meat, meat preparations, and small-scale premises—covering:

• The seven principles of HACCP

• Hazard identification (biological, chemical, and physical)

• Critical control point (CCP) validation and monitoring

• Corrective action planning and trend analysis

• Microbiological data interpretation

• Application of flexibility in HACCP, including use of the Food Safety Management Diary

Scenario-based exercises and learning logs support the application of skills in live audit environments, helping NOVs build competence in CCP verification, microbiological analysis, and documentation of non-conformities. Upon successful completion of all training and assessment components, NOVs receive both a HallMark Certificate of Completion for Module 4 and an FDQ Level 3 HACCP certificate, issued in collaboration with the University of Bristol.

Positive Outcomes and Ongoing Training Plans

All participants completed the FDQ examination and achieved a nationally recognised certificate, enhancing their professional qualifications and supporting their roles in the delivery of official controls. This training plays a key role in helping OVs collaborate with food business operators to safeguard public health.

Participants shared positive feedback following the course:

Engin Adiguzel commented:
"It was superb! Thank you very much for it."

Daniela Ramos added:
"It was very good. Miguel is excellent at capturing our attention. I really enjoyed it."

Tahir Yilmaz shared:
"The course was honestly great. I really enjoyed it and we learned a lot. Miguel’s energy made a huge difference—he kept things engaging the whole time. Before going, I wondered why the course wasn’t online, but now I totally get it. Being there in person made it so much easier to ask questions and really understand everything. I’m glad we did it face-to-face. Thanks again for all the effort you and the team put into organising it—it really showed and we appreciated it."

Gulcan Betin said:
"It was great. I refreshed my knowledge and learned new things. Thank you."

Povilas Racius shared:
"Thank you for organising this course for me. I appreciate it a lot. The course was very good and useful, and I really enjoyed it. It was a good experience. It was very well organised. On top of that, it was good to be in a different environment and to meet my colleagues from different areas."

Alperen Cevizci added:
"Thank you! It was very productive. We are grateful to you for giving us this opportunity."

Ali Unlu said:
"I think it was a very good course. I believe I learned a lot from it thanks to Miguel's great teaching skills. I appreciate you providing us the chance."

Berk Ersahin shared:
"The HACCP course was very good and productive – thank you. I really appreciated the content and the way it was delivered."

Bugra Gelgec said:

“The HACCP training was very informative. As soon as I returned to the plant, I reviewed the documentation and realised I could now understand it clearly and identify any gaps. I have already discussed the necessary improvements with the FBO. Miguel was an excellent trainer. He managed to deliver a very complex and challenging topic in a clear and structured way. Thank you for giving us the opportunity to attend the course”.

Miguel was pleased to confirm that all participants successfully passed the final FDQ exam and that certificates will be issued in due course. He remarked that it was a pleasure to meet HallMark staff and discuss the impact of their transition into the organisation. The feedback received during the course was overwhelmingly positive and reflected well on the direction HallMark is taking. Miguel added that all learners showed strong potential to become effective Official Veterinarians.

Level 4 HACCP training will be arranged in due course for more experienced OVs (2+ years) or those expected to lead comprehensive audits. This advanced training is designed to further enhance auditing capabilities within our veterinary team and may be delivered in collaboration with a suitable provider.

A Continued Commitment to Quality and Public Health

Congratulations to our newly certified HACCP professionals – and thank you to everyone who contributed to making this training a success. This marks another milestone in HallMark’s commitment to investing in our people and ensuring the highest standards in food safety and regulatory compliance.

Our robust training programme is essential to delivering high-quality official controls and maintaining trust across the food supply chain. By supporting our Official Veterinarians with expert-led development opportunities such as HACCP Level 3 certification, HallMark continues to contribute to the Food Standards Agency’s mission of safeguarding food safety, animal welfare, and public health. You can also explore career development opportunities with HallMark by visiting our careers page.