Two Day Seafood HACCP Workshop
- 15-16 May, Woodlands Hotel, Dunmore Road, Waterford
- 3-4 October, Harveys Point, Lough Eske, Donegal, Co. Donegal
- 7-8 November, BIM Office, Crofton Road, Dún Laoghaire, Co. Dublin
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-bystep guide to implementing the HACCP principles.
Read the information leaflet (pdf 491Kb)
Who should attend: 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.
Duration: Two Days (9am -5pm)
Cost: €100 per participant (includes materials, light lunch and refreshments)
For further information and to book contact Lorraine O’Byrne on 01 2144185 or email firstname.lastname@example.org
Note: Booking will only be confirmed when payment has been received (credit card/cheque payable to BIM). Places are limited and will be offered on a first come basis
Introduction to Fish Handling and Filleting
- 12-13 May, Oceanpath, Howth, Co. Dublin
- 19-20 May, BIM Seafood Innovation Hub, Clonakilty, Co. Cork
Improve your knowledge of fish quality and further develop your fish filleting techniques in this workshop. This workshop will be facilitated by Hal Dawson an experienced training and filleter who has worked in the industry for many years.
Duration: Two days (9am - 5pm)
Cost: €250 per participant (non refundable). Credit card facility available or please make cheque payable to BIM.
Places are strictly limited to six participants and will be allocated on receipt of payment.
Topics covered will include:
- Species identification
- Causes and control of spoilage
- Quality assessment
- Hygiene and safety
- Workstation preparation
- Safe knife handling
- Filleting techniques
- Handling and packing techniques
Filleting techniques covered will include:
- Block/Butterfly filleting
- Side filleting
- Flatfish filleting
- High value trimming, to include V-Boning, J-Cutting and Pin-Boning
All materials and knives will be supplied. Participants must bring sturdy, waterproof footwear.
For further information and to book contact Lorraine O’Byrne on 01 2144185 or by email email@example.com
Fishmonger Training Programme
Learn the essential knowledge and skills required to work competently in a seafood retailing business and develop your technical fish filleting skills.
When: Delivered over seven days between September and November 2018 this new programme involves demonstrations, practical sessions and classroom learning.
View the programme schedule in the Fishmonger Training Programme Leaflet (pdf 697Kb)
Who should attend: New entrants working with independent fishmongers or on a supermarket fresh fish counter and as formal training for existing staff.
Cost: €250 per participant (participants who have successfully completed all modules will receive the BIM Fishmonger Certificate)
Information and booking: contact Eileen Soraghan on 01 2144112 or Lorraine O’Byrne on 01 2144185
Introduction to Fish Quality Assessment Course
Next course to be confirmed
This practical course will introduce you to the key principles of fish quality assessment using the Torry and Quality Index Method (QIM) schemes. Participants will learn how to assess the organoleptic quality of a range of fish through appearance, touch, taste and smell. BIM and Seafish UK have joined forces to bring you this introductory training course.
Who should attend: The course is open to individuals working in the seafood industry who wish to gain formal training in basic fish quality assessment techniques.
The course will be of particular interest to quality managers, buyers and inspectors working across the seafood industry in the catching/harvest, processing, retail and the food service sectors.
Duration: 2 days (9am – 5pm)
Cost: €250 per participant (includes course material, lunch and refreshments)
Course Tutors: The course will be delivered by Adrian Barrett Senior Quality Assessment Trainer with Seafish UK assisted by John Hackett, Regional Business Development Advisor and Eileen Soraghan, Seafood Quality Officer with BIM.
For further information and booking contact Lorraine O’Byrne, BIM, PO Box 12, Crofton Road, Dun Laoghaire, Co. Dublin on (01) 214 4100 or email firstname.lastname@example.org
Places are limited and booking will only be confirmed when payment has been received.
Advanced Fish Quality Assessment Course
Next course to be confirmed
This course will give you knowledge of the key principles of fish quality assessment and the skill to use Torry and QIM schemes as indicators of fish freshness. BIM and Seafish UK have joined forces to bring you this flagship course that uses both theory and practical assessments.
View the full schedule in the Advanced Fish Quality Assessment Course Brochure (pdf 112Kb)
Who should attend?
Quality managers, buyers and inspectors working across the seafood industry and those wishing to enhance their fish quality assessment skills.
Venue: BIM's Seafood Development Centre, Clonakilty, Co. Cork
Duration: Five days 10am-5pm (Mon) 9am-5pm (Tues-Thurs) 9am-1pm (Fri)
Cost: €350 per participant which includes course material, lunch and refreshments
For further information and to book contact Eileen Soraghan on 01 2144112 or Lorraine O’Byrne on 01 2144185 or by email email@example.com
Note: Booking will only be confirmed when payment has been received (credit card /cheque payable to BIM). Places are limited and will be offered on a first come basis
Seafood Cookery Workshop for Retailers
Next courses to be confirmed
Developing Your Added-Value Seafood Offering
These practical half-day workshops focus on innovative, profitable, customer friendly dishes for your seafood counters and are designed to help you create your own range of products.
Delivered by a specialist Retail Development Chef from Verstegen, Holland the workshops are part of the Seafood Masterclass Series and include tastings and recipes /preparation guides.
Free event: Advanced booking required with places given on a first come basis
For further information contact Lorraine O’Byrne on 01 2144185 or by email firstname.lastname@example.org
Half Day Workshop on Hygienic Design of Seafood Premises
Next course to be scheduled
Ensure that the design of you seafood premises meets not only with your company’s legal obligations in producing safe food but also with the increasing demands of your customers.
Workshop topics include:
- legal considerations
- process flow
- equipment and factory layout
- high risk segregation
- high risk/ high care areas.
Who should attend:
- seafood business operators, processors, retailers, start-up companies
- managers, supervisors and those responsible for ensuring that their premises meets with legal obligations for the production of safe food.
Especially informative for seafood business operators:
- manufacturing a range of ready to eat, hot and cold smoked products, as well as value added products
- interested in attaining the BRC (British Retail Consortium) Standard.
Course Duration: Half day 9.30am-2.00pm
Course Location: Crowne Plaza Hotel Northwood, Santry, Dublin 9
Cost: €50 per participant (non-refundable)
For further informationand to book contact Lorraine O'Byrne on (01) 2144 185 or email email@example.com
Note: Booking will only be confirmed when payment has been received (credit card /cheque payable to BIM). Places are limited and will be offered on a first come basis.
Food Safety Training (Food Safety and You)
Next course to be scheduled
Aimed at an inductory level this course was designed by the Food Safety Authority of Ireland (FSAI) for the seafood industry with an emphasis on cold chain management and specific seafood hazards. Training is delivered by BIM on behalf of the FSAI.
Who should attend?
- Staff who require induction training in basic food safety or those who wish to refresh their skills.
Topics covered include:
- Personal Hygiene
- Cross Contamination
- Food Safety Hazards (with emphasis on seafood hazards)
- Temperature Control (with emphasis on cold chain management for seafood)
How is the training delivered?
- Pre-training site visit to access your company’s current food safety practices and discuss training objectives with management
- Delivery of 03 hour training programme - providing participants with a workbook
- Post-training site visit to observe the application of training in your work place
- Certification indicating that training has been successfully completed.
Further information: Contact Eileen Soraghan on 01 2144 112 or email firstname.lastname@example.org