BIM Seafood HACCP Workshop Galway March 2016
BIM’s food safety team headed for Galway on March 10th and 11th to deliver the second of this year’s Seafood HACCP workshops. Like the previous workshop held in Dublin in February, there was wide interest from across the seafood industry with representatives from well-established seafood processors as well as start-up aquaculture businesses. Many of the course participants were already competent in implementation of food safety management systems and this workshop gave them an opportunity to review their existing HACCP plan with guidance from a member of BIM’s food safety team. Participants from start-up businesses were given an opportunity to start developing a food safety management system tailored specific for their own business.
Pictured Back Row (left to Right): Brian McGovern (Bio-Marine Ingredients Ltd), Liam Gilger (Connemara Seafoods Frozen Ltd), Eugene Garvey (Irish Seaspray Ltd), Gerard Robinson (Garvin Seafoods Ltd), Joseph Nolan (Start-up business), Caoilfhionn Nic Mhurchadha (Meitheal Trá na Rinne Teo), Gary Harty (Mweeloon Oysters), Joseph Cullinan (Start-up business)
Front Row (left to right): James Lynch (Kerry Seaweeds Ltd), Orla Howley (Carr & Sons Seafood Ltd), Kate O’Connor Kennedy (Killary Fjord Shellfish Ltd), Angela Cox (Garvin Seafoods Ltd), Thomas Galvin (Moyasta Oysters), Cliodhna McMahon (Irish Seaspray Ltd)
The workshop was delivered by members of BIM’s food safety team; Vera Heffernan, Vicky Lyons and Eileen Soraghan.
Two further Seafood HACCP workshops are scheduled for 2016. The first will take place in The Mill Park Hotel in Donegal town on May 11th and 12th and the final workshop will take place in BIM’s Seafood Development Centre in Clonakilty, Co Cork on October 12th and 13th.
For further information on Seafood HACCP workshops and food safety training for the seafood industry, please contact Eileen Soraghan in BIM on 01 2144100 or email email@example.com