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Our Safe Catering Pack is designed for caterers as a practical, easy-to-use, food safety management system

Returns Policy

Guidance Note 15 Cook-chill Systems in the Food Service Sector

20-04-2018

A cook-chill food is a food product produced using a cook-chill system with a shelf life not greater than five...
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Total Diet Study 2014–2016: Assessment of Dietary Exposure to Fluoride in Adults and Children in Ireland

19-04-2018

Dietary Exposure to Fluoride in Adults and Children in Ireland

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An Investigation of the Most Appropriate Z-Value to be used in Calculating ‘Equivalent Cooks’ for Beef Burgers in Food Business Establishments

19-04-2018

The safety of beef burgers is dependent on sufficient cooking to ensure the destruction of pathogens.

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Guidance Note 32 Fresh Produce Safety in Processing and Retail in Ireland

14-03-2018

Fresh Produce Safety in Processing and Retail

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Guidance Note 33 Good Manufacturing Practices for the Production of Ready-to-eat Raw Fermented Meat Products Guidance

07-03-2018

Applicable to ready-to-eat raw fermented meat products which are distributed, sold and consumed raw.

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Scientific Committee Statement Regarding the Safety of Fluoride Exposure for the Developing Foetus in Ireland

28-02-2018

The foetus may obtain fluoride from maternal intake since fluoride passes through the placenta.

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