The Gender Pay Gap Information Act 2021 requires employers with 50 or more employees to calculate and report their gender pay gap data. The gender pay gap is the difference in the average (median and mean) hourly earnings between men and women across a workforce.

The pay gap and equal pay are not the same – equal pay is being paid the same for the same or similar work and ALS always follow this equal pay requirement.

Our data for this report includes all ALS employees who work in our Food business in the Republic of Ireland. Our summary report for 2025 is available here.

Flyers are now included in the below links for our most popular courses. 

Please refer to our training program posts for information on when these courses are next being run.

• How to Assess the Significance of Pathogens in Ready to Cook Products.
• Chemistry testing terminologies and basics
• Allergen Cleaning Validation: Principles, Design, Conduct
• What tests should I choose and what do the results mean?
• Unwanted moulds and where to find them: food and the environment
• Shiga Toxin producing E.coli (STEC) testing
• Why don’t we always get the same results from repeat and duplicate testing?
• Rationale behind Food Microbiology Testing
• Pesticides – an overview Meat Content – Uses and Limitations
• Investigation Testing Factors that affect the Growth of Microorganisms
• Basic Microbiology Awareness
• Consumer Tests
• Cooking Validations
• E.coli in 60 Minutes
• Food Factory Monitoring
• Historical Food Poisoning Outbreaks – What Lessons Have Been Learned?
• How to choose the most appropriates Microbiological Specification for your Product?
• Introduction to Listeria
• Investigation Testing
• Is it Vegan?
• PFAs in Food – Lessons Learned from Environmental Analysis
• Presumptive Results.  What are they and why don’t they always confirm?
• Repeat/Duplicate Tests – Why is it that we don’t always get the same results?
• Screening and Selecting Sensory Panelists
• Shelf Life Testing, Predictive Modelling and Challenge Testing
• Uncertainty of Measurement – Fundamentals and Interpretations of the Results
• The VITAL Program for Precautionary Allergen Labelling

ALS provide Webinar Sessions and Courses focused on the topical issues affecting everyone working in today’s fast-moving food & beverage industry.

Below are some of the courses that are being held over the coming months.  These are held online unless otherwise indicated.

• Shiga Toxin producing E. coli (STEC) testing
• Presumptive results, what are they and why don’t they always confirm?
• Introduction to vitamins – legislation and testing
• Cooking Validation
• SO2 determination and considerations
• Basic Microbiology
• Consumer Tests
• Unwanted moulds and where to find them: food and the environment
• IFST Accredited Sensory Evaluation Course Foundation Level (Face to Face)
• Listeria and its control
• Salmonella and its control
• Screening and Selecting Sensory Assessors
• Historical food poisoning incidents, what lessons have been learned?
• Nutraceuticals – What should I be testing?

For our latest brochure that includes date for upcoming courses please refer to: Global Food Webinar & Training Prog 2025

For more information on the above courses, click here

ALS is the only contract lab in Ireland that has conducted internal validations to comply with ISO 17025 requirements and hold INAB accreditation for the following confrimations using MALDI-TOF:

• Salmonella spp
• Listeria
• Legionella
• Campylobacter
• Pseudomonas
• Enterobacteriaceae
• Coliforms
• Cronobacter spp
• Clostridia
• Staphylococci
• Salmonella spp
• Listeria

MALDI-TOF is recognised by the Retailer Supplementary Audit (RSA) Scheme as an identification tool for selected pathogens. ALS holds RSA compliance for MALDI-TOF to be used in conjunction with our RSA compliant methods for testing own label finished products supplied to Tesco and Marks & Spencer for:

• Salmonella spp
• Listeria
• Campylobacter

ALS will continue to use the current ‘traditional’ methods for identifying any other pathogens on own-label finished products supplied to Tesco and Marks and Spencer samples.

In addition to the above, ALS can also provide unaccredited identifications for 911 species that are in the MALDI-TOF database.

For further details please see our MALDI-TOF brochure or contact the Client Services Team:
t: +353 (0)52 617 8100
e: info.ie@alsglobal.com