Two Day Seafood HACCP Workshop
SKL-SHW
SKL-SHW
Duration | 2 Days (full time) | Fees | €100 |
Apply |
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.
2025
Cork | Galway | Donegal |
26 – 27 March | 29 – 30 April | 12 – 13 November |
Cork International Hotel Lehenagh More Cork T12 H516 |
Clayton Hotel Monivea Road Ballybrit Galway H91 D526 |
Harvey’s Point Lough Eske Road Friary Donegal F94 E771 |
€100
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.