FSAI HSE National HACCP Strategy
In 2000, a telephone survey of 710 businesses, conducted by the Food Safety Authority of Ireland (FSAI), revealed worrying results. While 74% of respondents claimed that they had a food safety management system 46% said they did not really understand HACCP. For further details see:
The National HACCP Strategy was put in place in 2002, to tackle the low level of compliance with the HACCP requirement of Council Directive 93/43/EEC on the hygiene of foodstuffs. Its implementation was achieved through a HACCP Steering Committee consisting of environmental health officers (EHOs) from each of the 10 former health boards (now known as the Health Service Executive (HSE)) and chaired by the Food Safety Authority of Ireland (FSAI). Over a four year period the strategy achieved considerable success among the specific groups that were targeted.
On 1st January 2006 Directive 93/43/EEC was replaced by Regulation (EC) No 852/2004 and brought into effect in Ireland by European Communities (Hygiene of Foodstuffs) Regulations 2006 (S.I. No. 369 of 2006). The Regulation retains the HACCP requirement but introduces a degree of flexibility. To build on the success of the previous strategy and to ensure consistency of enforcement against a background of flexibility this revised strategy has been issued for a further 3 year period.
Results of Assessments of Premises Targeted under the Strategy:
Last reviewed: 26/6/2012