Retailers and Processors 

We offer a range of courses to help you grow and develop you seafood business, to implement good hygiene practice and to develop a HACCP plan as part of your overall food safety management system.

Two Day Seafood HACCP Workshop

Course schedule:

14-15 March in Clayton Whites Hotel in Wexford

26-27 April in the Clayton Hotel, Sligo

18-19 October in the Cork Airport Hotel, Cork Airport

08-09 November in the Crown Plaza, Dublin Airport

A practical workshop to assist seafood processors in implementing or updating their HACCP system.

Read the Seafood HACCP Workshops 2017 Leaflet (pdf 637Kb) 

Who should attend: Seafood business Operators: Managers, Supervisors and staff members responsible for developing and/or implementing HACCP in their Seafood business.

Read the report on the Seafood HACCP Workshop Report for 2016 (pdf 954Kb) 

Duration: Two Days (9am -5pm)
Cost: €100 per participant (includes materials, light lunch and refreshments)
For further information and to book contact Lorraine O’Byrne on 01 2144100 or email foodsafety@bim.ie

Note: Booking will only be confirme when payment has been received (credit card /cheque payable to BIM). Places are limited and will be offered on a first come basis


Introduction to Fish Handling and Filleting

Course schedule in 2017 to be confirmed

Improve your knowledge of fish quality and further develop your fish filleting techniques in this workshop facilitated by Hal Dawson, an experienced trainer and filleter who has worked in the industry for many years.

Duration: Two days. Tuesday 9.30am - 4.30 pm and Wednesday 9.00 am - 4.00 pm.
Venue: Seafood Development Centre in Clonakilty, Co. Cork 
Cost: €100 per participant (non refundable). Credit card facility available or please make cheque payable to BIM.
Places are strictly limited to six participants and will be allocated on receipt of payment.

Topics covered will include:

  • Species identification
  • Causes and control of spoilage
  • Quality assessment
  • Hygiene and safety
  • Workstation preparation
  • Safe knife handling 
  • Filleting techniques
  • Handling and packing techniques

Filleting techniques covered will include:

  • Block/Butterfly filleting
  • Side filleting
  • Flatfish filleting
  • Skinning
  • High value trimming, to include V-Boning, J-Cutting and Pin-Boning   

All materials and knives will be supplied. Participants must bring sturdy, waterproof footwear.

For further information and to book contact Lorraine O’Byrne on 01 2144185 or by email obyrne@bim.ie


Advanced Fish Quality Assessment Course

Course scheduled in 2017 to be confirmed

This course will give you knowledge of the key principles of fish quality assessment and the skill to use Torry and QIM schemes as indicators of fish freshness. BIM and Seafish UK have joined forces to bring you this flagship course that uses both theory and practical assessments.

View the full schedule in the Advanced Fish Quality Assessment Course Brochure (pdf 112Kb) 

Read the:

Advanced Fish Quality Assessment Course November 2015 Report (pdf 651Kb) 

Report on Advanced Fish Quality Assessment Course May 2015 (pdf 1,207Kb) 

Who should attend?

Quality managers, buyers and inspectors working across the seafood industry and those wishing to enhance their fish quality assessment skills.

Venue: BIM's Seafood Development Centre, Clonakilty, Co. Cork
Duration: Five days 10am-5pm (Mon) 9am-5pm (Tues-Thurs) 9am-1pm (Fri)
Cost: €350 per participant which includes course material, lunch and refreshments
For further information and to book contact Eileen Soraghan on 01 2144112 or Lorraine O’Byrne on 01 2144185 or by email foodsafety@bim.ie

Note: Booking will only be confirmed when payment has been received (credit card /cheque payable to BIM). Places are limited and will be offered on a first come basis


Seafood Cookery Workshop for Retailers

Next courses to be confirmed

Developing Your Added-Value Seafood Offering

These practical half-day workshops focus on innovative, profitable, customer friendly dishes for your seafood counters and are designed to help you create your own range of products.

Delivered by a specialist Retail Development Chef from Verstegen, Holland the workshops are part of the Seafood Masterclass Series and include tastings and recipes /preparation guides.

Free event: Advanced booking required with places given on a first come basis

For further information contact Lorraine O’Byrne on 01 2144185 or by email obyrne@bim.ie


Half Day Workshop on Hygienic Design of Seafood Premises

Next course to be scheduled

Ensure that the design of you seafood premises meets not only with your company’s legal obligations in producing safe food but also with the increasing demands of your customers.

Workshop topics include:

  • legal considerations
  • process flow
  • equipment and factory layout
  • high risk segregation
  • high risk/ high care areas.

Who should attend:

  • seafood business operators, processors, retailers, start-up companies
  • managers, supervisors and those responsible for ensuring that their premises meets with legal obligations for the production of safe food.

Especially informative for seafood business operators:

  • manufacturing a range of ready to eat, hot and cold smoked products, as well as value added products
  • interested in attaining the BRC (British Retail Consortium) Standard.

Course Duration: Half day 9.30am-2.00pm
Course Location: Crowne Plaza Hotel Northwood, Santry, Dublin 9
Cost: €50 per participant (non-refundable)
For further informationand to book contact Lorraine O'Byrne on (01) 2144 185 or email obyrne@bim..ie

Note: Booking will only be confirmed when payment has been received (credit card /cheque payable to BIM). Places are limited and will be offered on a first come basis.


Food Safety Training (Food Safety and You)

Next course to be scheduled

Aimed at an inductory level this course was designed by the Food Safety Authority of Ireland (FSAI) for the seafood industry with an emphasis on cold chain management and specific seafood hazards. Training is delivered by BIM on behalf of the FSAI.

Who should attend?

  • Staff who require induction training in basic food safety or those who wish to refresh their skills.

Topics covered include:

  • Personal Hygiene
  • Cross Contamination
  • Food Safety Hazards (with emphasis on seafood hazards)
  • Temperature Control (with emphasis on cold chain management for seafood)
  • Cleaning
  • Deliveries.

How is the training delivered?

  • Pre-training site visit to access your company’s current food safety practices and discuss training objectives with management
  • Delivery of 03 hour training programme - providing  participants with a workbook
  • Post-training site visit to observe the application of training in your work place
  • Certification indicating that training has been successfully completed.

 Further information: Contact Eileen Soraghan on 01 2144 112 or email soraghan@bim.ie