Food Industry Training Schedule - 2012
| Course | Date | Venue | Fee |
|---|---|---|---|
| FOOD SAFETY MANAGEMENT | |||
|
Managing HACCP through Food Safety
(FETAC) (2 day) |
May 9th & 10th |
Dublin Limerick Dublin Limerick |
€550 & another @50% plus €20 for FETAC Certification |
|
Trainer Skills – Food Safety & Hygiene
(FETAC) (3 day) |
September 18th & 19th & October 16th |
Cork |
€650 & another @ 50% plus €20 for FETAC Certification |
|
Food Law Update (1 day) Presented by Leatherhead Food Research |
Next Event 2013 | Dublin | |
|
Microbiology for Non-microbiologists (2 day) |
May 30th & 31st | Dublin | €550 & another @ 50% |
|
Legal Labels - Ireland (2 day) Presented by Leatherhead Food Research |
July 4th & 5th | Dublin | view link |
| FOOD QUALITY MANAGEMENT | |||
|
Laboratory Auditing (FETAC) (2 day) |
May 22nd & 23rd | Dublin | €550 & another @ 50% plus €20 for FETAC Certification |
| Laboratory Auditing (1 day) |
May 23rd | Dublin | €300 & another @ 50% |
| TECHNOLOGY AND PRODUCT DEVELOPMENT | |||
|
Foundation Certificate in Sensory
Principles (IFST, UK) -
Presented by Leatherhead Food
Research (1 day) |
May 29th | Dublin |
£369 Member £486 non-Member |
|
Butchery and Small Scale Meat Production
Workshop (2 day) |
Next Event – Autumn 2012
Date: TBC
|
Dublin | |
| Farmhouse Cheese
Making (3 day) |
September 25th & 26th |
Moorepark, Fermoy, Co Cork | |
| SEMINARS ON TOPICAL
ISSUES A series of technical seminars on topical issues for the food sector will be available during 2012
|
|||
* NOTE training course details are subject to
alteration *
Information on Training Course Booking
If you wish to book a place on any of our courses, please complete our booking form. Alternatively contact Course Administration:
Margaret Hennessy/Anne Harrisson
Tel:
01-8059520 (direct) 01-8059500 (general)
Fax:
01-8059570
Email:
margaret.hennessy@teagasc.ie
Other courses that may be available on request
Please click on Course Title to Email training personnel about your training needs.
- Advanced Hygiene Management in Food Safety (FETAC) (3 day)
- Writing a Retailer Specification (1 day)
- Hygienic Factory Design (1 day)
- Lean Manufacturing Techniques for the Food Sector
- Supplier Auditing & Supplier Control (2 day)
- Internal Auditing (1 day)
- Laboratory Accreditation (2 day)
- Techniques for Risk Assessment (1 day)
- HACCP for Animal Feed Producers (1 day)
- Natural Cheese Making
- Processed and Substitute Cheese Products
- Spray Drying
- Evaporation
- Process Control and Management
- Plant and Process Hygiene
- Basic Milk Processing
- Principles of Thermal Process Validation
Cancellation Policy
All bookings must be cancelled in writing or
e-mail to
margaret.hennessy@teagasc.ie
A booking
which is not cancelled is liable for the
full fee
A booking cancelled with less than 5 working
days
to event is
liable for 50% of fee
Cancellation fees will be invoiced to
participant accordingly
