Working in or managing a seafood processing business. No prior HACCP qualification needed.
| Duration | 2 Days (full time) | Fees | €100 |
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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 2026
Date: April 22nd & 23rd (Wed/Thurs)
Venue: The Knockranny House Hotel, Knockranny, Westport, Co. Mayo, F28 X340
Date: October 14th & 15th (Wed/Thurs)
Venue: The Kilmurry Lodge Hotel, Dublin Road, Castletroy, Co. Limerick, V94 WTC9
Date: November 18th & 19th (Wed/Thurs)
Venue: Harvey’s Point, Lough Eske, Donegal Town, Co. Donegal, F94 E771
€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.
More information on our Food Safety page here.
Food Safety All Seafood Business Operators wishing to place product on the market must ensure they implement an Integrated Food Safety Management System (FSMS) based on the principles of HACCP. BIM’S Food Safety Management System Manual has been devised to assist seafood product establishments to implement a Food Safety Management System incorporating HACCP that meets the requirements of the Competent Authority in order to achieve or maintain compliance with food safety legislation.
Training Source:BIM National Fisheries CollegeReport a problem
