New Fish Shop Implements BIM's Food Safety Programme for Seafood Retailers

The Fish Market

The newly opened Fish Market in Roselawn Shopping Centre, Blanchardstown, Dublin 15 is the latest fish shop to sign up for BIM’s Food Safety Programme for Seafood Retailers. Owners George and Anne Stephens want to ensure that all seafood offered for sale meets the highest standards of food safety and hygiene.

Pictured: George and Anne now plan to implement the programme in their other two shops: Stephens Fish Market in Maynooth and Mullingar.

22 October 2014

The Fish Market

The newly opened Fish Market in Roselawn Shopping Centre, Blanchardstown, Dublin 15 is the latest fish shop to sign up for BIM’s Food Safety Programme for Seafood Retailers. Owners George and Anne Stephens want to ensure that all seafood offered for sale meets the highest standards of food safety and hygiene.

Pictured: George and Anne now plan to implement the programme in their other two shops: Stephens Fish Market in Maynooth and Mullingar.

 The programme consists of an interactive food safety workbook specifically developed for seafood retailers which can be tailored to meet the needs of individual businesses. The work book provides guidance for complying with food safety legislation and best hygiene practices. The seafood retailer completes each section with details of how these requirements are met in their business. Topics covered include: cold chain management, cleaning, personal hygiene, allergen management, cross contamination, labelling, traceability and HACCP. BIM’s food safety team provide on-site mentoring on food safety and hygiene issues and assistance in completing the workbook. 

As part of the programme, all staff are required to participate in the food safety induction training programme, designed by the Food Safety Authority of Ireland (FSAI). The course is tailored to meet the needs of the Seafood Industry with an emphasis on cold chain management and specific seafood hazards. The course consists of a pre-training site visit to access current food safety and hygiene practices, delivery of a three hour training programme to staff and a post-training site visit to observe trainees applying their knowledge in the work place.