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

Search Results | The Food Safety Authority Of Ireland
327 results for 'safe catering' (Page 16) Information for Caterers on Microbial Toxins and Marine ... Food Safety Authority of Ireland – Safe Food to Go Food Safety Authority of Ireland – Safe Catering: Your guide to making food safety Food Safety Authority of Ireland – Guidance Note No 15 Cook-chill Systems in the Food Service Sector National Standards Authority of Ireland – I.S. 340 ...

Information for Caterers on Microbial Toxins and Marine ...
Food Safety Authority of Ireland – Safe Food to Go Food Safety Authority of Ireland – Safe Catering: Your guide to making food safety Food Safety Authority of Ireland – Guidance Note No 15 Cook-chill Systems in the Food Service Sector National Standards Authority of Ireland – I.S. 340:2007. Hygiene in the catering sector

Hand Washing and Food Safety | FAQs | The Food Safety ...
Hand Washing and Food Safety Why is hand washing important? Hand washing is vital in preventing contamination of food by food handlers. Harmful bacteria such as E. coli, Salmonella and Staphylococcus aureus and viruses (e.g. norovirus) present on the hands of food workers are removed by proper hand washing techniques.

Guide to Food Safety Training Level 3 – Food Safety Skills ...
(40) Ensure the food safety training needs of your staff are identified and met. (41) Review the implementation of food safety skills by your staff. (42) Establish and maintain effective working relationships with your staff to ensure food safety. (43) Engage with your staff on food safety related activities.

Transport and Delivery - Food Safety Authority of Ireland
Ready-to-eat food supplied from a catering business is at risk from contamination with food poisoning bacteria from raw food if both are transported together. It is essential that both raw and ready-to-eat foods are fully wrapped and kept separate during transportation. Separate, clean, food grade containers should be used for food in transit.

Safe Handling and Serving of Soft Ice-cream
Safe Handling and Serving of Soft Ice-cream. Poor practices by the food handler can result in the ice-cream becoming unsafe to eat and this can lead to food poisoning. Food poisoning is an unpleasant illness. For young children, pregnant women, the elderly and the sick, it can be serious and sometimes fatal. Typical symptoms of food poisoning ...

Survey of the Implementation of HACCP (Hazard Analysis and ...
what can go wrong with regard to producing safe food and then to decide how it can be prevented. The implementation of a food safety management system based on the principles of HACCP and the provision of food hygiene training are recognised as fundamental steps towards assured food safety.

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.

HACCP | FAQs | All FAQs | The Food Safety Authority of Ireland
A food safety management system based on the principles of HACCP is a systematic approach to identifying and controlling hazards, whether microbiological, chemical or physical, that could pose a threat to the production of safe food – in simple terms, it involves identifying what could go wrong in a food system and planning how to prevent it. Q.

Temperature Control | FAQs | The Food Safety Authority of ...
Q. Are there any exceptions to cooking food to 75°C or equivalent? Yes. Foods that may be cooked to order (customer’s preference) are fish, shellfish, whole joints, birds (game and duck), cuts/portions of lamb, beef or venison. When cooking food to order the food business operator shall comply with the following criteria:

Cling Film - Safety of Use | FAQs | The Food Safety ...
Cling Film - Safety of Use. Is cling film safe to use? Yes, cling film is safe to use when used properly and when the manufacturer’s instructions are followed. If not used properly there is a risk of chemical migration from the cling film to the food. Can cling film be used in an oven?

Checklist to be used when assessing compliance with ...
• Remove the food from the distribution chain • Remove food from consumers (if necessary to protect public health)? Yes No 10 (d): Did the food business operator withdraw the batch of food, and: • Notify trade customers • Remove the food from the distribution chain? Yes No 10 (e): Did the food business operator take the corrective

Survey of Small Food Producers in Ireland
There can be no compromise on food safety and consumers’ health has to be protected. Small businesses can produce safe food of high quality but their viability is threatened by a very competitive market place not the cost of compliance with food safety regulations alone. Structural requirements, product distribution, insurance costs, staff ...

FSAI warns food businesses on danger of serving ...
The Food Safety Authority of Ireland (FSAI) today reminded caterers and restaurants of the dangers of not cooking minced beef burgers thoroughly to remove harmful bacteria. In Ireland, 3% of raw minced beef is known to be contaminated with a particular harmful type of E. coli (called Shiga toxin-producing E. coli ) that can cause kidney failure.

Search Results | The Food Safety Authority Of Ireland
24 GUID ANCE NOTE - Food Safety Authority of Ireland Foods and Baby Foods for Infants and Young Children. Commission Directive 2006/125/EC on processed cereal-based foods and baby foods for infants . and young children requires that the presence or the absence of gluten must be indicated when the product is intended for infants below six months of age.

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