Denis has 25 years of experience working in various sectors of the Food Industry specialising in Food Safety / HACCP, Process Control, Legal Compliance and Auditing. His main skill is removing the jargon and mystique attached to what is now considered the most important element of business continuity in the food industry, food safety. Denis has worked with competent authorities both Irish and European, multinational food and beverage manufacturers plus Irish SME food business’. He also has extensive experience working with Irish, UK and European retailers.
The manufacturer and retail of safe food requires investment in the three Ps; Premises, Plant & People. The last of these – People – arguably the most important but perhaps least reliable if not trained well. This is the key message that Denis focuses on in all training programmes he delivers regardless of the audience. Food Safety must be taken out of the laboratory or technical department and brought down to factory floor level. This can only be done with strong leadership and excellent communication skills where the concept of team and collective responsibility is fostered and rewarded.
Denis has a BSc Food Science & Technology, is a Registered Food Safety Auditor with IRCA (International Register of Certificated Auditors), an elected Fellow of the Royal Society for Public Health, an Associate Member of Chartered Quality Assurance and holds an NUI Certificate in Training & Continuing Education. Denis has worked at management level in a number of food industries and is one of Ireland’s leading experts on Food Safety and is constantly in demand by major food manufacturers and food retailers for his expertise in this area. He is a gifted trainer, expert at delivering complex information in plain English in language that is clearly understood, ensuring delegates leave his training programmes empowered with new knowledge and confident to implement.
Denis is a Licensed trainer with CIEH (Chartered Institute of Environmental Health UK). Denis Kiely is a Qualified PCQI and a Qualified Lead Instructor in Preventive Controls for Human Food.
So who would be my ideal dinner guests? They certainly wouldn’t be fellow food scientists. As a GAA anorak there would be one from Kilkenny and one from Donegal. Neither outstanding players themselves but both with that rarest of qualities, the ability to lead with utter conviction.
The training went very well. Everyone really enjoyed the course, and the HR Manager even made the comment that ‘Denis was the best trainer she ever had’.He really is a fantastic trainer.
Regina McGuirk, Food Safety & Quality Manager, Oak Park Foods
Very informative ,engaging and well presented with a number of practical exercises . The lecturer was interacting with participants and encouraging them to think about specific scenarios . I think the Risk Assessment approach to Food Safety is brilliant and can be used in practice by personnel in all levels within the business.
Neil Sweeney, Sales Director, Linden Foods
Found course gave excellent overview of FSMA approach and USFDA requirements – focusing on the key areas of difference versus BRC/ISO approach and also highlighting common areas. Gives understanding of how existing QM systems can be adapted to fulfil FSMA needs.
-Mary O’Connor, Technical Manager, North Cork Co-Operative Creameries Ltd.
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