Two Day Seafood HACCP Workshop


Programme Overview Programme Overview

This practical two-day workshop is designed to equip you with the knowledge and competence to develop or update a food safety management system based on HACCP principles in a seafood business.

Participants will be given an overview of food safety legislation and the importance of good hygiene practices. This will be followed by an introduction to seafood HACCP and a step-by step guide to implementing the HACCP principles.

Programme Information Programme Information

Next Programme Dates


Tuesday 24th and

Wednesday 25th September

Wednesday 23rd and

Thursday 24th October

Clayton Whites Hotel

Abbey Street


Y35 C5PF



Hodson Bay Hotel

Roscommon Road

Barry More

Hodson Bay

Co Roscommon

N37 XR82

Course Fee


Who is the Programme for

The workshop is open to individuals who wish to enhance their knowledge of food safety management in a seafood business. It will be of particular interest to quality managers, production managers and supervisors, HACCP team leaders and HACCP team members working across all sectors of the seafood industry.

For more information contact

Trade Development Officer

Lorraine O'Byrne