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286 results for 'safe food to go' (Page 7)

Legislation | Food Businesses | The Food Safety Authority ...
The legislation has most impact on food businesses that produce, manufacture or package food for which there is a relevant criterion set in the legislation. The steps a butcher must take in order to comply will vary depending on the activities they carry out.

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.

Checklist to be used when assessing compliance with ...
Checklist to be used when assessing compliance with Commission Regulation EC (No) 2073/2005 on microbiological criteria for foodstuffs (as amended) Supporting information relevant to each question is provided in Section 8 of FSAI’s Guidance Note No. 27

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

Green Potatoes | FAQ | The Food Safety Authority of Ireland
Green Potatoes. Q. Why do potatoes go green? Potatoes will often go green when they’re not stored properly and they're exposed to light. This is due to formation of chlorophyll (which is found in all green plants), however the green colour is a useful indicator that levels of certain toxins that are harmful to humans, known as glycoalkaloids, may be increased.

he Food Safety Authority of Ireland in partnership with ...
The Food Safety Authority of Ireland in partnership with safefood, is hosting a conference in Dublin Castle, Thurs 5th and Fri 6th October, 2017 to share national and international learnings on how regulators, inspectors, food industry, food scientists and academia can work in collaboration to protect the authenticity and integrity of the food supply chain.

Food Safety Workbook for Farmhouse Cheesemakers
A food safety hazard is a: • Biological agent, e.g. Salmonella species • Chemical agent, e.g. antibiotic residue • Physical agent, e.g. piece of metal (with the potential to cause adverse health effects) HACCP is used to identify food safety hazards and the steps in your process which are critical to control and monitor

FSAI Information Note No. 4 - Hepatitis A Virus in ...
The Food Safety Authority of Ireland (FSAI) in collaboration with the Health Protection Surveillance Centre (HPSC), the Health Service Executive (HSE), the National Virus Reference Laboratory (NVRL) and the Department of Agriculture, Food and the Marine (DAFM) is investigating a national foodborne outbreak of Hepatitis A virus (genotype IA).

Starting a Food Business | Food Businesses | The Food ...
Starting a Food Business. All food businesses, big or small, whether operating from a business premises, in the home or from a mobile unit or food stall, must be aware of the legislation regarding food hygiene and food safety. Ultimately, you are responsible for ensuring the food you produce is safe.

Search Results | The Food Safety Authority Of Ireland
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.

Search Results | The Food Safety Authority Of Ireland
What to do if things go wrong SeCTION 3_SAFE CATERING PLAN / 14 Advice on Preparation and Handling • If you think that ready-to-eat food has not been kept separate from raw meat/poultry/fish, eggs and council directive 88/388/EEC - Food Safety Authority of ...

25th May 2006 | Minutes | Steering Committee | HACCP ...
Development of a food safety management system by applying the 7 principles of HACCP; Additionally, it gives on flexibility with regard to the application of specific HACCP principles. A discussion ensued as to whether it would be possible to decide which categories of businesses would be able to follow which of the 3 options.

| Press Releases | News | Food Safety Authority of Ireland
Sunday, 10 June 2001. The Food Safety Authority of Ireland (FSAI) today announced details of a new campaign warning the catering sector (hotels, pubs, restaurants) that unhygienic food practices will not be tolerated and Closure Orders will be served on premises found to pose a grave and immediate danger to public health.

Minutes of the FSAI Artisan Forum - 14 May 2013 | The Food ...
Food Safety Authority of Ireland, The Exchange, George’s Dock, IFSC, D01 P2V6, Dublin 1. FSAI advice line: 1890 33 66 77 | Tel: +353 1 817 1300 | Email: info@fsai.ie Facebook Twitter

| Press Releases | News | Food Safety Authority of Ireland
Guide to Food Safety Training – Level One, outlines the minimum staff training standards at induction level that food businesses must meet to comply with the law. The initiative was developed following research by the FSAI which showed that during the period 1998–2000, of the 100 outbreaks* reported to the FSAI, the vast majority were attributable to inadequately trained staff.

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