Friday, 31 July 2026
This section outlines the food safety requirements that must be addressed by food businesses giving (donor) and receiving (donation receiver) food donations. The activity of receiving or donating food may impact on the other activities undertaken in a food business, for example, freezing food, defrosting donated food, storage of food donations, cooking, allergens, etc.
This guidance is intended for small food businesses, already using the Safe Catering Pack as their food safety management system, donating or receiving food donations such as cafés, restaurants, community kitchens, etc.
Please note: This PDF is for food businesses that have an older version of the Safe Catering Pack. New Safe Catering Packs already include this section. If you have an older pack, you can download and print the PDF using the link below and add it to your pack.
This file is intended primarily for print use. If you require an accessible file, please contact info@fsai.ie.
