Food Industry Training Schedule - 2013
| Course | Date | Venue | Fee |
|---|---|---|---|
| Food Safety Management | |||
| Managing Food Safety through HACCP (FETAC) |
June 11th &12th September 4th & 5th October 2nd & 3rd December 2nd & 3rd |
Dublin Cork Dublin Dublin |
€600 & another @ 400 |
| Trainer Skills – Food Safety & Hygiene (FETAC) |
May 1st September 18th & 19th & October 17th |
Cork |
€725 & another @ 475 |
| Microbiology for Non-microbiologists | May 14th & 15th | Dublin | €600 & another @ 400 |
| Legal Labels - Ireland Presented by Leatherhead Food Research |
July 2nd & 3rd | Dublin | View details |
| Principles of Thermal Process Validation | September 24th | Dublin | |
| Food Law Update Presented by Leatherhead Food Research |
Next Event 2014 | Dublin |
View details (2013) |
| Food Quality Management | |||
| Food Standards Auditing (FETAC) | March 20th & 21st | Dublin | €600 & another @ 400 |
| Tools for Quality Improvement & Root Cause Analysis | October 10th | Dublin | €400 & another @ 250 |
| Internal Auditing Bord Bia Standards (FETAC) | April 17th & 18th | Dublin | €600 & another @ 400 |
| Laboratory Auditing (FETAC) | May 22nd & 23rd | Dublin | €600 & another @ 400 |
| Laboratory Auditing | May 23rd | Dublin | €400 another @ 250 |
| Abattoir Animal Welfare Workshop | June 17th | Kilkenny | €350 |
| Technology and Product Development | |||
| Foundation Certificate in Sensory Principles (IFST, UK) Presented by Leatherhead Food Research |
May 22nd | Cork (Moorepark) |
View details |
|
Calculating Meat Content Workshop Presented by Campden BRI |
April 16th | Dublin | €475 or €350 (for those qualifying for Skillnets funding) |
| Butchery & Small Scale Meat Production Workshop | May 22nd & 23rd | Dublin | €300 or €225 (for those qualifying for Skillnets funding) |
| Farmhouse Cheese Making | Autumn (Date TBC) | Cork (Moorepark) | TBC |
| Gateways to Innovation | |||
| Gateways to Innovation | Autumn | Dublin (Ashtown) | TBC |
* 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:
courseadministrator@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)
- Supplier Auditing & Supplier Control (2 day)
- Laboratory Accreditation to ISO 17025 (2 day)
- Understanding the Requirements of BRC
- Understanding the Requirements of ISO 22000
- 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
Cancellation Policy
- All bookings must be cancelled in writing or e-mail to courseadministrator@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