Seafood HACCP
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.
Award Name | Certificate of Attendance |
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NFQ Classification | |
Awarding Body | College |
NFQ Level |
Award Name | NFQ Classification | Awarding Body | NFQ Level |
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Certificate of Attendance | College |
Duration
2 days
Next Programme Dates: Please Course Web Page for details.
Further information
Harvey’s Point Hotel, Lough Eske, Louth Eske Road, Friary, Donegal. F94 E771
Clayton Whites Hotel, Abbey Street, Wexford, Y35 C5PF
Hodson Bay Hotel, Roscommon Road, Barry More, Hodson Bay, Co Roscommon. N37 XR82
Trade Development Officer: Lorraine O'Byrne
Tel: +353 1 2144185
Tel: 087 245 8943
Email: Lorraine.OByrne@bim.ie