Get the Hygienic Design of Your Seafood Premises Right

Sustainability Processing Economics +6 more

4 February 2015, at 12:00am

IRELAND - Ensure that the design of you seafood premises meets not only with your companys legal obligations in producing safe food but also with the increasing demands of your customers with this half day workshop from the Irish Sea Fisheries Board (BIM).

by Lucy Towers

Course scheduled on 28 April 2015 9.00am-2.00pm

Workshop topics include:

process flow
equipment and factory layout
high risk segregation.

Who should attend:

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 Schedule: 28 April 2015
Course Duration: Half day 9.00am-2.00pm
Course Location: Seafood Development Centre, Clonakilty, Co.Cork
Cost: €50 per participant (non-refundable)
Booking: For further information or bookings contact Dr. Carol Rafferty on (01) 2144 110 or email rafferty@bim.ie