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Environmental Health - FISH AND MEAT INSPECTION COURSE

8-16 People
6.50 hours
£ 95.00

THE LONDON CITY MARKETS include Smithfield, Billingsgate and New Spitalfields, offering the catering industry, businesses and the general public in London and across the South East, a wide range of meat/offal/poultry and fish/shellfish and fruit/vegetables, respectively. All three markets operate at different times and days of the week. The Landlords are the City Of London Corporation who manage the facilities. Each market has a differing number of tenants (Smithfield and new Spitalfields) and merchants (Billingsgate). 

TO BOOK A PLACE ON ONE OR BOTH OF THESE DAYS CONTACT KIRSTY on 0207 517 3548

The history of each of the markets is long and interesting and information about each will be explained as part of the course introduction.

WHO SHOULD ATTEND
We are running 2 CPD days specifically for qualified Environmental Health professionals (who are looking at increasing knowledge for CPD), EHO students, buyers and food service managers. 
We are offering these days as a package or as individual days. 
STUDENT discount will be 25% off the cost of each day.
For those wanting to take both days there will be a 10% on both days booked at the same time.


BILLINGSGATE SEAFOOD MARKET - LEGISLATION, ID AND JUDGEMENT
THURSDAY 15TH MARCH
Course Lecturer - Barry O'Toole


Delegates will have the opportunity to join an escorted market visit of BILLINGSGATE MARKET - UK's largest inland seafood market, with up to 150 species of seafood arriving both fresh and frozen from all around the globe. Delegates will see how the market operates and will be able to observe the display and sale of product. The visit will cover species identification and quality assessment first hand. 

The tour will be followed by a practical training session at Billingsgate Seafood Training School where delegates will be able to improve their skills in identifying meat cuts and determining fitness in preparation for a practical food identification exam - OR to update knowledge for those working within the industry.


COURSE ITINARARY

6.00am - Meet in Office 28, The Seafood School at Billingsgate to change into protective workwear. Coats can be hired for the day - or bring your own)

Guided visit of Billingsgate covering species ID and judgement in a practical session.

8.00am - Group returns to the Seafood School for breakfast.

8.30am - Fish and Shellfish ID, legislation lectures.
Comfort break mid-morning
12.45pm - Q&A and close

SMITHFIELD MEAT MARKET, LEGISLATION, ID and JUDGEMENT 
MONDAY 16TH APRIL
Course Lecturer - NICK LEE


Delegates will have the opportunity to visit Smithfield Market, the biggest premier meat market in the U.K. Nowhere else in the U.K. provides such a diverse range of meat , poultry and game species under one roof. Delegates will see how the market operates and will be able to observe carcasses being broken down into wholesale and retail meat cuts. The tour will also include a visit to an animal by-product facility to observe, discuss and determine aspects of product fitness.

The tour will be followed by a practical training session at Billingsgate Seafood Training School where delegates will be able to improve their skills in identifying meat cuts and determining fitness in preparation for a practical food identification exam - OR to update knowledge for those working within the industry.

COURSE ITINARARY
5.00AM - meet under the clock in Grand Avenue at Smithfield Meat Market (please bring white coats and work shoes)

Guided tour of Smithfield looking at cuts, ID and judgement in a practical session.

7.00am - Group will be taken back to Billingsgate for breakfast.

7.45am- meat and poultry ID, legislation lectures.
Comfort break mid-morning
11.45am - Q&A
12.00pm - FINISH


THE LECTURERS


About Barry O'Toole
Barry O'Toole was the Principal Fisheries Inspector at Billingsgate Market for the last 25 years, retiring from that full time role at Fishmongers' Compnay at the end of 2017. He is now a freelance consultant.

Barry trained as both an EHO and Surveyor and has an extensive knowledge of the Seafood Industry. He lecturers at The Seafood School as part of our industry programme and delivers Fish and Shellfish lectures and as an examiner at Middlesex University as part of the EHO programme.

About Nick Lee
Until his retirement in 2015, Nick Lee managed the City of London Corporation’s Smithfield Enforcement Team. The team was responsible for the delivery of official controls and ensuring the proper disposal of unfit product at Smithfield Market.

Nicks first encounter with the meat industry was as a trainee butcher in 1975, and from 1978-1980 he attended the College for the Distributive Trades at Smithfield, where he gained the Institute of Meat, Meat Trades Final Craftsman’s Final Certificate, the Advanced Certificate in Meat Technology Inspection and Management and the Royal Society of Health Certificate in Meat Inspection.

From 1980 - 1984 Nick worked for Northampton Borough Council’s Meat Inspection Service at a modern Multi - Species Abattoir.

He gained his BSc (Hons) in Environmental Health in 1988 and when on to work with the Luton Borough Council’s Food Safety Team, having responsibility for half of the boroughs food premises and imported food duties at Luton airport.

In 1991 Nick joined the Meat Inspection Service at the City of London as a Senior Environmental Health Officer and had responsibility for all aspects of Environmental Health at Smithfield Market, working his way up to Service Manager. During his time at Smithfield, Nick oversaw the modernisation and transformation of the market to the fully EU approved modern market it is today.

Nick has extensive experience as a trainer and examiner in Environmental Health Practical Food Courses. 










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