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Course Details

Principles of HACCP for Food Manufacturing (level 3) 2.5 day face-to-face course

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Contact Provider
14 & assessment
Short Course
It is ideal for those who are working in, or preparing to work in food manufacturing or in food supply chain supervisory roles, especially food business managers, quality and technical managers and auditors.
University of Surrey, Guildford, Gu2 7XH, Surrey, United Kingdom

Learning OutcomesThe successful delegate will be able to understand:

  1. the importance of HACCP based food safety management procedures.
  2. the preliminary processes for HACCP based procedures.
  3. how to develop HACCP based food safety management procedures.
  4. how to implement HACCP based food safety management procedures.
  5. how to evaluate HACCP based procedures

Assessment criteria (relating to the above Learning Outcomes)

  • 1.1 Outline the need for HACCP based food safety management procedures
  • 1.2 Describe the HACCP approach to food safety procedures
  • 1.3 Summarise legislation relating to HACCP
  • 2.1 Explain the requirements of a HACCP team
  • 2.2 Outline the pre-requisites for HACCP
  • 2.3 Describe food production processes including use of end product
  • 2.4 Use process flow diagrams in the development of HACCP based food safety management procedures
  • 3.1 Identify hazards and risks in the production process
  • 3.2 Determine critical control points
  • 3.3 Establish critical limits
  • 4.1 Establish and implement monitoring procedures at critical control points
  • 4.2 Describe corrective actions
  • 5.1 Describe documentation and record keeping procedures
  • 5.2 Outline the verification and review of procedures


The facilitator

Dr. Miguel A Arranz, a registered assessor for this course. Dr. Arranz’s qualifications and experience include:

- Lead/Official Veterinarian enforcing Food Hygiene and Animal Welfare regulations on behalf of the Food Standards Agency since 2000

- Certificate Advanced HACCP, Level 4, by the RSPH

- IRCA Certified Auditor / Lead Auditor

- Graduate Member of the Institute of Meat

- Registered Professional Food Mentor by the Institute of Food Science and Technology,

- Registered Professional Food Safety Manager by the Institute of Food Science and Technology,

- Registered BRC Consultant by the BRC Consultant Scheme


What is included in the price?

Course: 2.0 days
Assessment: 0.5 days. A multiple-choice exam provided by FDQ and approved by FDQ.
Registration: onto the FDQ register
Certificate: claimed for you (where appropriate)

Dr. Miguel A Arranz is accredited as an FDQ trainer. This qualification is regulated by Ofqual and recognised on the Qualifications and Credit Framework (QCF). The Register of Regulated Qualifications contains details of Recognised Awarding Organisations and Regulated Qualifications in England (Ofqual), Wales (DfES) and Northern Ireland (Ofqual for vocational qualifications).


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Please direct any queries to:

t: 01483 689526
e: j.g[email protected]

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