Course scheduled on 28 April 2015 9.00am-2.00pm
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.
Who should attend:
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 Schedule: 28 April 2015
Course Duration: Half day 9.00am-2.00pm
Course Location: Seafood Development Centre, Clonakilty, Co.Cork
Cost: €50 per participant (non-refundable)
Booking: For further information or bookings contact Dr. Carol Rafferty on (01) 2144 110 or email firstname.lastname@example.org
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