SKL-SHW
Programme Overview 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.
Programme Information 2024
| DONEGAL | WEXFORD | ATHLONE |
| Tuesday 16th and
Wednesday 17th April |
Tuesday 24th and
Wednesday 25th September |
Wednesday 23rd and
Thursday 24th October |
| 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 |
€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.
