Two Day Seafood HACCP Workshop
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.
Clayton Hotel Galway, Ballybrit, Galway
17 – 18 May
Harvey’s Point, Lough Eske, Donegal Town, Co Donegal
26 – 27 September
Cork International Hotel, Cork Airport, Co Cork
25 – 26 October
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.