Overview of the Health Services Executive Environmental Health Service (HSE EHS)
Organisational structure of the HSE EHS (relating to food safety)
The Health Service Executive (HSE) Environmental Health Service (EHS) is an Official Agency for the purpose of official controls. A service contract with the FSAI which sets out the obligations of the HSE with regard to the planning and performance of official controls. Schedule 1 of the Contract lists the food legislation for which the HSE as the Official Agency has responsibility. Duties and responsibilities for food safety activities for the HSE derive from the list of legislation.
The Environmental Health Service (EHS) is managed nationally by the Assistant National Director for Environmental Health (AND EH), regionally by five Regional Chief Environmental Health Officers (RCEHOs) and locally by 39 Principal Environmental Health Officers (PEHOs). The AND EH currently reports to the National Director (ND) Operational Performance and Integration. The EHS is supported by a National Business Services Unit managed by a General Manager (GM).
The service is supported nationally by a number of operational units whose role is to support the relevant lead RCEHO and national networks in the strategic direction and national operation of these functions.
Areas of official controls as defined by Art 1(2) of Regulation (EU) 2017/625
The HSE EHS carries out official controls in the following areas:
- Art 1(2)(a) - Food (production, processing, distribution), food contact materials
- Art 1(2)(e) - Animal by-products1
- Art 1(2)(j) - Use/labelling of PDOs/PGIs/TSGs2
1 Limited to SRM butchers
2 Limited to verification of compliance with PDO/PGIs
Delegation of official controls
The HSE do not delegate any official control tasks to delegated bodies in accordance with Article 28 of Regulation (EU) 2017/625.
Scope of responsibility of the SFPA for the official control of food
The HSE EHS, has responsibility for the implementation and enforcement of national and EU legislation, which deal with health conditions for food sale and service of food. The HSE EHS supervises the following types of premises: markets, retail premises, wholesalers, food stalls, food vehicles, restaurants, public houses, early years services, nursing homes, hospitals and hotels are all supervised by the HSE EHS. The HSE EHS carries out hygiene and food contamination checks. The HSE EHS routinely and regularly inspects places where food is handled including food imports at the ports and airports.
Official food control activities carried out by the HSE EHS include routine inspections/audits of food business and food product standards, food sampling and surveillance, import and export controls, investigations of complaints about food businesses and food products, investigation of suspected food borne illness cases and outbreaks, investigation of food fraud allegations, response to food incidences, alerts and recalls and the initiation of enforcement actions and legal cases where appropriate. In addition to these statutory functions the EHS also provides a wide range of technical and regulatory advice, education and information both to food business operators and consumers.
The legislation enforced by the HSE EHS includes general food law, official controls, microbiological criteria, food hygiene, emergency measures and import control, labelling, presentation and advertising of foodstuffs, additives and flavourings, contaminants, zoonoses and food contact materials, food supplements, foods for specific groups, infant formula, processed cereal- based baby foods, Foods intended for use in Energy- Restricted Diets, Foods for Special Medical Purposes, Foodstuffs treated with Ionising Radiation, Bottled water, food fortification.
The EHS maintains a national premises register for all establishments where it carries out official controls. This includes establishments approved by the HSE EHS under Regulation (EC) No 853/2004, laying down specific hygiene rules for food of animal origin.
Official Controls
Risk categorisation and frequency of official controls
The HSE EHS produces a yearly Operational Plan (based on the FSAI/HSE Service Contract) which determines the frequency and nature of official controls, taking resources into account.
The operational plan is based on priorities with reactive work taking the highest priority. The operational plan covers all aspects of Environmental Health functions, not just food control.
Food businesses are risk categorised following the Guidance Note GN1. Any changes to the inspection frequency are communicated by EH management to FSAI and detailed in the operational plan.
Methods of official control
HSE EHS uses all types of methods and techniques specified under Article 14 (a) - (j) of EU Regulation 2017/625 in addition to investigation of complaints and food incidents/alerts.
Recording of official controls
HSE EHS official controls are recorded on the single national IT System which is accessible to all officers as appropriate. Data reports are generated and provided to the necessary agencies/authorities as required. This system offers access to real-time records of official controls conducted.
HSE EHS official controls are recorded on the single national IT System which is accessible to all officers as appropriate. Data reports are generated and provided to the necessary agencies/authorities as required. This system offers access to real-time records of official controls conducted.
National control plans
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Resources and Facilities
Staffing resources
425 posts were filled as Whole Time Equivalent in the HSE EHS in 2020.
Laboratory resources
The HSE EHS uses accredited Designated Official Laboratories for the analysis of HSE EHS official control samples. These laboratories have been designed as Official Laboratories by the FSAI in line with Article 100(1) of Regulation (EU) 2017/625.
It includes three Chemical Laboratories, seven Official Microbiological Laboratories and two National Reference Laboratories (NRL).
