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About Us

Salt & Health

The FSAI takes all reasonable steps to ensure food meets the highest standards of food safety.


Our Role - Your Resource

The Food Safety Authority of Ireland (FSAI) was established under the Food Safety Authority of Ireland Act, 1998. This Act was enacted in July 1998 and came into effect on 1st January 1999.

The principal function of the Food Safety Authority of Ireland is to take all reasonable steps to ensure that food consumed, produced, distributed or marketed in the State meets the highest standards of food safety and hygiene reasonably available and to ensure that food complies with legal requirements, or where appropriate with recognised codes of good practice.

The Authority is a statutory, independent and science-based body, dedicated to protecting public health and consumer interests in the area of food safety and hygiene. It comes under the aegis of the Minister for Health and currently has a board of ten. It also has a 15 member Scientific Committee that assists and advises the Board. Therefore, decisions relating to food safety and hygiene take account of the latest and best scientific advice and information available.

Strategy 2016-2018

Key Functions of the Authority

We have national responsibility for co-ordinating the enforcement of food safety legislation in Ireland. The FSAI is responsible for -

  • Putting consumer interests first and foremost
  • Providing advice to Ministers, regulators, the food industry and consumers on food safety issues
  • Ensuring the co-ordinated and seamless delivery of food safety services to an agreed high standard by the various state agencies involved
  • Ensuring that food complies with legal requirements, or where appropriate, with recognised codes of good practice
  • Working with the food industry to gain their commitment in the production of safe food
  • Setting food standards based on sound science and risk assessment
  • Risk management in association with frontline agencies and the food sector, and communicating risks to consumers, public health professionals and the food industry. 




Last reviewed: 18/8/2016

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