Thursday, 12th March 2026 @11:00
Teagasc Moorepark Fermoy Co. Cork
Members Present
- Deirdre Kennedy (DK) (in person) (Host)
- Darina Allen (DA) (in person)
- Sally Barnes (SB) (online)
- Dan Hegarty (DH) (in person)
- Aoife Nic Giolla Coda (AGC) (in person)
- Dave Lang (DL) (in person)
- Kevin Sheridan (KS) (online)
- Mary Regan (MR) (online)
- John Kent (JK) (online)
FSAI Staff Present
- Micheál O’Mahony (MOM) (Chair) (in person)
- Hannah Wise (HW) (minutes) (in person)
- Cristina Fernandez Bugallo (CFB) (online)
- Elaine Madden (EM) (online)
- Ruth Conefrey (RC) (online)
- Lisa O’Connor (LOC) (online)
- Michael O’Rourke (MOR) (online)
Apologies
- Donal Lehane
- Kevin Brennan
- Blathnaid Bergin
- Niamh Hegarty
1. Welcome & Introduction
MOM welcomed everyone to the meeting.
2. Minutes of Previous Meeting
The minutes of the previous meeting had been agreed and published on the website as set out in the terms of reference.
3. Honey labelling
CFB and EM updated the group on the recent SI published in December, to implement the changes in the EU honey Directive.
From 14 June 2026, labels must indicate the country where the honey was harvested. For blends, all countries of origin must be listed with their percentage contribution to the blend, with a 5% tolerance allowed.
It is already the case that Health claims should not appear on honey.
Complaints regarding labelling can be made through the Advice Line.
Compositional criteria must be met for a product to be called honey.
FSAI has updated its website on Honey to clarify the incoming requirements, where honey origin will need to be declared. [Link]
Additionally, FSAI has drafted guidance for artisan producers and beekeepers.
The draft sets out the key legislative requirements, including origin labelling, traceability, mandatory label content, unauthorised health claims, as well as penalties, enforcement, and the complaints process. The final version will be shared with the group.
Members asked how the guidance will be communicated. FSAI confirmed that Retailers have already been briefed in the Retail Forum, and targeted messaging will go to major honey blenders through their Competent Authority.
FSAI sought assistance from Artisan Forum Members to disseminate awareness of this change.
Questions were raised about imported honey, and it was confirmed that EU and nonEU imports undergo compliance checks, including at Border Control Posts.
It was suggested by the Forum that ‘flavoured honey’ products be included in the guidance.
Concerns about adulteration of honey with sugars were raised. FSAI reiterated that addition of anything to honey, means it is no-longer honey, so requiring antidyons to be declared does not arise. FSAI acknowledge the particular issue of fraudulent addition on sugar syrup to products sold as honey. The Chair described ongoing work of EU Honey Platform towards a standard that could be backed up with laboratory analysis to control adulteration. The group highlighted confusion about the definition of honey, and it was agreed the guidance should clearly state that nothing may be added.
Action 1: HW to Include the website link to the honey legislation in the minutes.
Action 2: CFB to finalise and circulate the Artisan-honey guidance once completed.
Action 3: Members to facilitate dissemination of both and suggest additional dissemination forums/groups.
Action 4: FSAI to consider including information on flavoured honey products in the guidance.
4. FSAI ‘Complaints’ website
MOM noted that the issue raised at the previous meeting regarding a gap in the FSAI complaints process for businesses had been considered. The wording on the website has been updated, and MOM shared the before‑and‑after text with the group, clarifying that facility exists for not-only consumers who had experienced an issue, but anyone who was aware of an issue.
Concerns were raised by the forum that the change still did not resolve the different point about the absence of a clear mechanism for raising issues about an inspector. It was clarified that the existing FSAI complaints facility is not intended for this purpose. There was a discussion on how producers need a way to challenge advice provided by inspectors. It was explained that the FSAI does not have the statutory power to handle such matters; each agency operates its own complaints process, and individuals should follow those established routes. FSAI has several times circulated to Artisan Forum the complaints procedures for each agency and can do so again. There is also a government Ombudsman for complaints relating to public services.
KS proposed that forum members meet separately to develop a coherent set of potential solutions. Forum members agreed that a dedicated discussion would be arranged.
Action 6: Forum members to meet separately to develop proposals on improving complaint pathways and inspector–producer engagement.
5. Legislation Updates
FSAI had circulated an updated summary of recent/incoming legislation changes of potential relevance to Artisan forum. In particular FSAI highlighted a regulatory proposal, EU Food & Feed Simplification ‘Omnibus’ Draft The consultation on the EU “Food and Feed” Omnibus proposal is open until 5 May. The current draft includes simplified processes for Member States seeking exemptions and various changes to approval procedures relevant to larger industries.
Action 7: MOM to recirculate the Omnibus consultation link.
6. Poultry Dialogue with DAFM
The forum revisited poultry issues previously raised with DAFM. DA and MR noted that no responses had been received, and a meeting has not taken place. FSAI confirmed it is not involved as the matter is not a food safety issue, but FSAI will provide DA with the relevant contact.
Action 8: FSAI to provide DA with relevant contact details for poultry issues.
7. Terminology: “Artisan Butcher”
KS updated the group on work with Centre of Food Culture Ireland to differentiate traditional butchers processing carcasses inhouse from retail butchers handling prepacked products. MOM reminded forum of existing FSAI guidance on the use of ‘Artisan’ and suggested that any definition of Artisan Butcher should be guided by that. Members discussed whether the definition should specify whole or half carcasses. DL noted that different butchers handle different cuts depending on markets, and carcasses vary by species. KS emphasised the need for a single definition rather than multiple categories. MOM noted that the existing FSAI document is 10 years old and offered to facilitate its updating to include a specific section on artisan butchers, if the forum settles on a definition.
DL and KS will discuss and revert to FSAI.
Action 9: KS and DL to discuss definition outside of Forum.
8. FSAI Guidance for Shared Facilities
RC presented slides on the development of a Guide to Good Hygiene Practice for food businesses operating from shared facilities. The guide will cover general hygiene requirements, clarify responsibilities between operators and users e.g., pest control and clean-down between users, and include templates to support HACCP development for activities not already covered. The guide is expected to progress by the end of the year, with publication planned for 2027, followed by a training roadshow for small food businesses and shared facility operators. RC also highlighted the comprehensive information freely available on the FSAI Learning Portal, which includes modules for small food businesses.
9. FSAI Guidance for Inspectors on HACCP Flexibility
a. a. Artisan Representatives key flexibility/harmonisation issues
b. Publican sourcing of ready-made food
LOC presented on FSAI 2026 work to update and broaden existing guidance note 11 on assessment of HACCP implementation by competent authorities. Existing guidance on flexibility depending on nature and size of operation will be considered, in particular with additional guidance provided by EU Commission in 2022.
The updated cross‑agency guidance aims to improve consistency; address issues raised in an EU audit and provide clearer guidance for inspectors.
There was discussion on challenges around flexibility, validation and verification, use of external assistance, and examples of traditional products in other Member States.
DA raised concerns about publicans being pushed by inspectors to source readymade food and the need to encourage local cooking.
Action 10: LOC to share presentation slides with HW to share with the forum.
10. Artisan Forum Membership Following FSAI Expression of Interest
MOM updated the group on Forum membership and recent expression of interest.
Eight applications were received and reviewed by FSAI. KS proposed asking all current members whether they wish to continue; this was agreed. The forum discussed attendance expectations, continuity, and the possibility of staggered renewal cycles to avoid full turnover at once, instead balancing continuity with resign membership
DA highlighted the importance of including candidates with a range of perspectives and suggested that this be stated explicitly. A suggestion was made to include a reference ensuring a diversity of viewpoints within the ToR.
MOM will prepare draft text for consideration at the next meeting.
Action 11: FSAI to contact all members regarding continuation of their role, and approach dormant members with view to stepping-back.
Action 12: MOM to prepare draft wording for the ToR reflecting the forum’s comments/suggestions on diversity.
11. AOB
DH outlined a potential project involving cheesemakers and Teagasc on Listeria, including onsite process reviews. DH asked about funding routes. FSAI advised it had no direct funding routes but had awareness of some form other agencies, so asked DH to send further details and noted EFSA’s tailormade project call closing on 26 April. DH and DK agreed to prepare a onepage summary of the project.
SB requested that glyphosate be included on the next agenda.
The next meeting will be held online, target of May/June
Action 13: DH and DK to send a project outline to FSAI.