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Work Plan of the Scientific Committee 2016-2020

Work Plan of the Scientific Committee 2016-2020

The Work Plan of the Scientific Committee is a ‘living’ document that is subject to annual review and adjustment. The work items are laid out by functional area in priority order. The titles used and priorities given may be subject to change. Each work item will be further developed in a more detailed document outlining the full request for advice. These will be agreed between the Scientific Committee and the FSAI before work starts. Certain planned work items in the Public Health Nutrition area will need to be agreed with the Department of Health and are therefore subject to change.

Completed Work

The Safety of Vitamins and Minerals in Food Supplements – Establishing Tolerable Upper Intake Levels and a Risk Assessment Approach for Products Marketed in Ireland. Adopted by the Scientific Committee 08.03.17.
An investigation of the most appropriate z-value to be used in calculating ‘equivalent cooks’ for beef burgers in food business establishments. Adopted by Scientific Committee on 28.09.17.
Statement regarding the safety of fluoride exposure for the developing foetus in Ireland. Adopted by Scientific Committee on 28.09.17.
Total Diet Study 2014-2016: Assessment of dietary exposure to fluoride in adults and children in Ireland. Adopted by Scientific Committee 05.01.18.
Enterobacteriaceae limits for ice cream (containing milk ingredients) and frozen dairy desserts sampled when placed on the market. Adopted by Scientific Committee 10.08.18.
Advice on Shiga Toxin-producing Escherichia coli (STEC) Detection in Food. Adopted by Scientific Committee 10.08.18.
FSAI Risk Ranking Model for Chemical Contaminants in Food. Adopted by Scientific Committee 08.02.19.
Information required for the Risk Assessment of Undeclared Food Allergens in Ireland. Adopted by Scientific Committee on 03.04.19.
Scientific Recommendations for Food-based Dietary Guidelines for 1 to 5 Year Olds in Ireland. Adopted by Scientific Committee on 18.09.19.
Appraisal of New and Emerging Food Processing Technologies and their Potential Risks to Food Safety. Adopted by Scientific Committee on 20.11.19.
Botanicals used in Food Supplements/Statement of the Scientific Committee on Risk Management Options related to the Use of Botanicals in Food Supplements. Adopted by Scientific Committee on 09.12.19.
Vitamin D - Scientific recommendations for food-based dietary guidelines for older adults in Ireland. Adopted by Scientific Committee on 14.09.20.
Safety considerations of seaweed and seaweed-derived foods available on the Irish market. Adopted by Scientific Committee on 05.10.20.
Scientific recommendations for food-based dietary guidelines for older adults. Adopted by Scientific Committee on 17.12.20.
Mycobacterium avium subsp. paratuberculosis and the possible links to Crohn’s disease - Review of Scientific Committee Report. Adopted by Scientific Committee on 17.12.20.

Biological Safety Mandates

Risk ranking of microbiological hazards.

This work will be continued by the next Scientific Committee.

For Consideration for the Work Plan of the Next Scientific Committee

Biological Safety Mandates

Impact of use of coccidiostats in poultry and zinc in pigs on antimicrobial resistance.
Safety of new ready-to-cook food production method aimed at hospital catering which mixes raw and ready-to-eat foods on a plate, with a 7-day shelf life prior to cooking.
Update of the 2005 Listeria monocytogenes report.
Advice on optimal source attribution approaches within the limitations and expected changes (e.g. WGS) of the Irish surveillance systems in human, foods and animals – in particular in relation to Campylobacter.