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Legislation on 'Gluten-free' Foods and Avoidance of Cross-contamination during Manufacture of 'Gluten-free' or 'Very Low Gluten' Products.
Development and Assessment of Recognised National Voluntary Guides to Good Hygiene Practice and the Application of HACCP Principles
Industrial Processing of Heat-Chill Foods
Guidance Note No.16 is currently under review.
Cook-Chill Systems in the Food Service Sector (Revision 1)
Application of Commission Directive 2001/101/EC as Amended by Commission Directive 2002/86/EC on the Definition of Meat
Use of Enforcement Powers under the Food Safety Authority of Ireland Act, 1998
The Inspection of Food Safety Training and Competence (Revision 1)
Assessment of HACCP Compliance (Revision 2)
Flavourings Legislation in Ireland
Safe Catering Pack
Food Safety Authority of Ireland, Abbey Court, Lower Abbey Street, Dublin 1