Skip to main content

Guidance Note 37 Good Manufacturing Practices for the Production of Ready-to-eat Unpasteurised Fermented Plant-based Products

Monday, 01 November 2021

This guidance is applicable to ready-to-eat (RTE) unpasteurised, fermented plant-based products.

Although Ireland does not have a significant tradition of producing fermented plant foods, there has been an increase in their production since the early 2000s mainly by artisan producers. The most common commercially available fermented plant-based foods found in Ireland include sauerkraut, kimchi, kombucha, and kefir, with a more extensive range available in other EU Member States.

This guidance is intended for:

  • Food business operators who produce ready-to-eat unpasteurised fermented vegetable products •
  • The Environmental Health Service (EHS) of the Health Service Executive (HSE) and the Food Safety Authority of Ireland (FSAI)