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:
- process flow
- equipment and factory layout
- high risk segregation.
Duration: Half day
Course Schedule:
- 22 July 2014 from 1pm-5pm
Radisson Blu Hotel Dublin Airport, Dublin
- 23 July 2014 from 9am-1pm
Cork International Airport Hotel, Cork
Who should attend: Seafood business operators, 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.
Cost: €50 per participant (non-refundable)
Cheque should be made payable to Bord Iascaigh Mhara.
Booking: For further information or bookings contact Dr. Carol Rafferty on (01) 2144 110 or email rafferty@bim.ie
Please note: Booking will only be confirmed on receipt of payment. Places are limited and will be offered on a first come first served basis.
