Safefood is once again hosting a series of workshops in collaboration with Teagasc and CAFRE for small and medium sized food producers. These workshops will provide practical advice on good food safety practices.
The workshops are evening events and will be held in 11 locations on the island of Island. These workshops are FREE but places are limited and will be allocated on a first come first served basis. For further information and how to register for these workshops please see below.
These training workshops have been developed specifically for small and medium sized food businesses; providing practical advice on how to produce food safely.
The training workshops will cover areas such as:
- Do bacteria have a free travel pass in your facility?
- Food Hygiene Essentials: A clean regime
- Disease-causing Bacteria: What you need to know
- The Weakest Link: Supply chain and traceability
- Food Allergens in a nutshell
The workshops are FREE but places are limited and will be allocated on a first come first served basis. The workshops will take place in 11 locations across the island of Ireland.
To register please click on your preferred location.
- Kilkenny | Tuesday 4 April, 5.00pm to 8.30pm | Newpark Hotel
- Wexford Town | Wednesday 5 April, 5.00pm to 8.30pm | Ferrycarrig Hotel
- Ennis | Wednesday 26 April, 5.00pm to 8.30pm | Treacys West County Hotel
- Tralee | Thursday 27 April, 5.00pm to 8.30pm | Manor West Hotel
- Donegal | Tuesday 9 May, 5.00pm to 8.30pm | Harvey’s Point Hotel
- Westport | Wednesday 10 May, 5.00pm to 8.30pm | Wyatt Hotel
- Athenry | Thursday 11 May, 5.00pm to 8.30pm | Raheen Woods Hotel
- Skibbereen | Tuesday 30 May, 5.00pm to 8.30pm | West Cork Hotel
- Cork City | Wednesday 31 May, 5.00pm to 8.30pm | safefood, Little Island
- Navan | Tuesday 12 September, 5.00pm to 8.30pm | Newgrange Hotel
- Cookstown | Wednesday 13 September, 10.00am to 4.00pm | Innovation Centre, CAFRE
These training workshops are part of the safefood Knowledge Network programme of activities to enable professionals within the agri-food sector to meet new and emerging food safety challenges.