5 May 2017
There was wide interest in this workshop from across the seafood industry with representatives from the catching, aquaculture, processing and retail sectors.
The workshop provided an opportunity for participants to review their existing HACCP plan with guidance from a member of BIM’s food safety team. Other participants from start-up businesses were given an opportunity to start developing a food safety management system specifically tailored for their own business.
The workshop was delivered by members of BIM’s food safety team; Vera Flynn, Sandra Hennessy, Vicky Lyons and Eileen Soraghan.
There are two further Seafood HACCP workshops scheduled for 2017, taking place in Cork on October 18th and 19th and a final workshop in Dublin on November 8th and 9th.
Taking part in the two day HACCP workshop organised by the BIM Food Safety Team in Sligo:
Front row ( Left to right) Therese Byrne(Ireland West Seafare), Michelle O’Donnell (West Coast Crab Processing Ltd), Mo Mathies (BIM), Vinny Ryan (BIM), Karen Hunter (Burtonport Wild Atlantic Seafoods), Charlotte McGeoghegan (Atlanfish), Lorraine Porteous (Atlanfish), Peter Spillanne (Martys Shellfish)
Back row ( Left to right) Jonathan O’Donnell (West Coast Crab Processing Ltd), John Boyle (Burtonport Wild Atlantic Seafoods), Damien Quigley (C- Fish), David Downes (New Business), Paval Abolinsh (Artic Fish Processing), John Leonard (C-Fish), Patrick Cannon (C- Fish), Dermot McGuinness (Artic Fish Processing), Frank Fox (New Business), David Geoghegan (Rene Cusack)