Advice line: 1890 33 66 77

  • You are here:
  • Home /
  • Search Results

Search Results

285 results for 'safe food to go' (Page 6)

Search Results | The Food Safety Authority Of Ireland
Safe Food To Go, especially raw meats, poultry and fish, may contain dangerous bacteria. Bacteria on raw foods may then be transferred onto other food such as cooked or ready-to-eat foods during food preparation or storage. This is called cross contamination. People carry bacteria on and in

Search Results | The Food Safety Authority Of Ireland
Search Results | The Food Safety Authority Of Ireland ... Safe Food To Go chicken and eggs and their products. Campylobacter. has relatively recently been recognised as causing food poisoning and now it exceeds Salmonella as the leading cause of bacterial food poisoning in Ireland.

Safety of Aluminium from Dietary Intake | FAQ | The Food ...
The European Food Safety Authority (EFSA) has established a Tolerable Weekly Intake (TWI) for aluminium. A TWI is established for many contaminants in the diet and is a conservative assessment of the level that can be consumed every week over a lifetime without any appreciable risk to health.

Search Results | The Food Safety Authority Of Ireland
HACCP is a legal requirement for all food businesses Find out more about HACCP Food Safety Authority of Ireland , The Exchange, George’s Dock, IFSC, D01 P2V6, Dublin 1. Record Sheets - Food Safety Authority of Ireland

Monitoring & Surveillance SerieS - Food Safety Authority ...
However, two food safety issues were noted: 1) the use-by date had expired for a small proportion (1%; 6/440) of samples collected and 2) there is the possibility that the shelf-life given to some sandwiches was too long.

C a t r i n g ~ C ateri n g - The Food Safety Authority of ...
implement a food safety management system based on the principles of HACCP. Food safety training is essential to all catering businesses in ensuring the preparation and service of safe food. It is a legal requirement that employees involved in a catering business are adequately trained and/or supervised commensurate with their work activity. The

What is HACCP 2005 FA - Food Safety Authority of Ireland
A Food Safety Management System Based on the Principles of Hazard Analysis and Critical Control Point (HACCP) 1. Summary Hazard Analysis and Critical Control Point (HACCP) is a systematic approach to identifying and controlling hazards (i.e. microbiological, chemical or physical) that could pose a danger to the preparation of safe food. HACCP ...

SUBSTANTIAL EQUIVALENCE OPINION Chia Seed (Salvia hispanica
The Food Safety Authority of Ireland (FSAI) received an application in July of 2014 from Go Superfoods Ltd. T/A Rainforest Foods in the UK for an opinion on the substantial equivalence of its Chia seed (Salvia hispanica) sourced from Central and South America to Chia seed authorised as a novel food on the EU market. The

Home Business or Food Stall - The Food Safety Authority of ...
Home Business or Food Stall. When starting a food business at home or taking a stall at a market, the amount of food safety requirements can seem overwhelming for a small business. In addition, there are certain pitfalls associated with operating a food business from home which must be considered.

FSAI renews advice to boil imported frozen berries
We reiterate our recommendation that food businesses at each stage of the food chain seek assurances regarding the effectiveness of the food safety management systems in place from their suppliers. If such assurances are not available, the imported berries should be boiled for one minute before being used in foods to eliminate or reduce the risk from foodborne viruses and bacteria.”

Campylobacter - The Food Safety Authority of Ireland
As many cases go unreported to health authorities, ... Strategies to control Campylobacter spp. in food are required at all stages of the food chain, ... Food safety management systems in poultry plants and abattoirs should be designed to prevent or control contamination of meat from the skin/hides or alimentary tract of infected birds/animals.

| Press Releases | News | Food Safety Authority of Ireland
Tuesday, 1 July 2003. The Food Safety Authority of Ireland (FSAI) today announced details of its joint HACCP campaign with the 10 health boards to encourage the food industry to enhance their food safety management standards, which in turn will further protect consumers from illness related to food.

Search Results | The Food Safety Authority Of Ireland
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. Food Contact Materials | Food Safety Authority of Ireland Food Contact Materials.

Shelf Life | FAQ' s | The Food Safety Authority of Ireland
Shelf-Life This FAQ section looks at the responsibilities of food business operators (FBOs) in relation to determining the shelf-life of their product and declaring this shelf-life on the label. It provides information for FBOs who are dealing with ready-to-eat foods that support the growth of Listeria monocytogenes .

SC5 hygiene inspection checklist - The Food Safety ...
Are food rooms and equipment in good condition and well maintained? Are food rooms clean and tidy and do staff clean as they go including difficult areas? Review cleaning schedule and discuss with staff. Is equipment easy to clean and kept in a clean condition? Are all food and hand contact surfaces e.g. work surfaces,

« Previous Next »

Latest Surveys/Press Releases/Reports 

Online Information Centre

HACCP Legislation