A practical approach to Food Safety Authority of Ireland Guidance Note 18: Determination of Product Shelf-Life (Use-By-Date)]

16th and 17th April 2008
Dublin

Food businesses are required to establish a safe shelf-life for the foods they produce. This course will give you a greater understanding of the factors affecting shelf-life and the techniques available to ensure that your food business is fully compliant with the requirements of current and forthcoming hygiene and microbiological criteria for foodstuffs legislation.

Participants should have a third level qualification in food science or a related discipline, together with practical experience in a technical role within a food business.

Further Details
Additional information about this event is available online