General & Specialist Training to Industry
RBAI is a Training organisation providing General & Specialist Training to Industry.| General Training: | Essential Food Hygiene and Applied Hazard Analysis Critical Control Points (HACCP) Training |
| Specialist Training: | HACCP Training for Veterinarians involved in the food industry |
| Health & Safety Management for the Veterinary Profession (including the Veterinary Nursing Profession) | |
| Health and Safety management for Dog Wardens | |
| Welfare for the owners, managers and operators of Dog Breeding Establishments in the context of the 2011 Guidelines |
Preliminary Course Notification
A public course will be held in September 2012 in the Greater Dublin area on Welfare and Management for DogBreeding Establishments in the context of the 2011 Dog Breeding Establishment Guidelines. See also Dog Breeding Welfare Workshop
General Training
RBAI Applied HACCP
The Course is aimed at those working in the manufacturing / processing / retail and catering sectors and can be delivered "in house".Trainees do not need to have any previous knowledge or qualifications in the subject.
Course Content
- Introduction
- History & Evolution of HACCP
- Principles and Terminology
- Hazard identification
- Risk Rating
- CCP Identification
- Critical Limit establishment
- Monitoring procedures
- Corrective Action
- Verification
- Review
- Revision & Examination
Please contact us to book a course.
RBAI Essential Food Hygiene Training Course
One day course suitable for persons working in the manufacturing / processing / retail and catering sectors. The course can be delivered "in-house" nationally by our panel of tutors with particular emphasis on the needs of the clients.Trainees do not need to have any previous knowledge or qualifications in the subject.
Course Content:
| Unit | Content |
| 1: | Food Poisoning Bacteria |
| 2: | How Bacteria cause food poisoning, microbiological Safety & Food Preservation |
| 3: | Hygiene control in Factories / Retail and Catering outlets.endlist |
| 4: | Personal Hygiene |
| Pest Control | |
| Premises Design & Layout | |
| Cleaning & Disinfection | |
| 5: | Food Hygiene & the Law |
| Hygiene Systems | |
| 6: | Revision & Examination |
Specialist Training
RBAI Health & Safety Training for the Veterinary & Veterinary Nursing Professions
Our one-day Health & Safety Management course is specifically written for the Veterinary Profession (including the State Veterinary Service) and the Veterinary Nursing profession.The aim is:
- To equip participants with sufficient knowledge and confidence to enable them to understand the issues involved in the management of Health & Safety within their own Veterinary Business particularly their responsibilities as employers.
- To promote a culture of Health & Safety within their own business and within the wider farming community for those involved in agricultural practice.
Course Content:
- Introduction
- Legal Requirements
- Consideration of hazards in Large Animal, Small Animal, Mixed Practice and Meat Inspection
- Hazard spotting (Review of photos from real life practice/meat factory situations)
- Consideration of who is at risk
- Risk rating of identified hazards
- Applicable control measures
- Safety Statements (Requirements, Layout & Structure. Developing practice specific Safety Statement)
- Review
- Revision & Examination
Please contact us to book a course.
HACCP Training for Veterinarians involved in the management in the Food Safety.
This one day course is primarily a "workshop activity" dealing with the issues involved in the management of Food Safety, particularly from the point of view of Veterinarians involved in Food Safety.
The aim is to enable participants to obtain a full understanding of the issues involved in Risk Assessment and Risk Management in modern regulatory systems.
Course Content
- Introduction
- History (the origin of Quality Management) & Evolution of HACCP
- Principles and Terminology
- Good Manufacturing Practice as the fundamental foundation of a HACCP bases Food Safety Management System
- The significance of Globalisation of the Food Industry
- The prevailing Neo-Liberal Agenda versus a Social Democratic Agenda
- Public Policy, Science & Risk
- Risk Assessment, Risk Management, Risk Communication, Risk Attenuation and Risk
- Amplification Factors
- Hazard identification
- Risk Rating
- CCP Identification
- Critical Limit establishment
- Monitoring procedures
- Corrective Action
- Verification
- Review
- Revision & Examination
Please contact us to book a course.
Gerard Gilligan, MVB, MRCVS, Director of RBAI, qualified in 1978. He has been in mixed veterinary practice in Co. Donegal since 1979.
RBAI have developed and delivered courses on Food Safety Management Systems to Food Companies, Department of Agriculture, Food Safety Authority of Ireland and Health Service Executive personnel
Health and Safety courses have been developed and presented on behalf of the Associated Craft Butchers of Ireland, Local Authority Veterinary Services and Veterinary Ireland
Gerard Gilligan is also an Auditor on behalf of the Certification bodies including Bord Bia.
Gerard is experienced in Practice Assessment.
RBAI have developed and delivered courses on Food Safety Management Systems to Food Companies, Department of Agriculture, Food Safety Authority of Ireland and Health Service Executive personnel
Health and Safety courses have been developed and presented on behalf of the Associated Craft Butchers of Ireland, Local Authority Veterinary Services and Veterinary Ireland
Gerard Gilligan is also an Auditor on behalf of the Certification bodies including Bord Bia.
Gerard is experienced in Practice Assessment.