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Survey of the Microbiological Safety of Ready-To-Eat Fresh Produce
The safety of ready-to-eat produce in Ireland.
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Summary of the European Salt Action Network (ESAN) Statement on “Population Dietary Salt Reduction a
Evidence supporting global actions for a moderate reduction in salt consumption to prevent cardiovascular disease is strong
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Targeted Audit of Sushi Production and Processing Facilities
Sushi is now widely available in Ireland.
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Information required for the risk assessment of undeclared food allergens in Ireland
Advice on the risk assessment of undeclared food allergens by the Scientific Committee of the FSAI
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Guidance on Hunting and Processing of Wild Game for Human Consumption
Are you involved in placing wild game on the Irish market?
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FSAI Risk Ranking Model for Chemical Contaminants in Food
The FSAI Scientific Committee was asked to consider the appropriateness of applying a risk ranking approach to sampling for chemical contaminants in food and to develop a suitable model.
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Advice on Shiga toxin-producing Escherichia coli (STEC) detection in food
This report has been produced in response to a Request for Advice to the Food Safety Authority of Ireland (FSAI) Scientific Committee in December 2016 regarding STEC detection in food.
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Starting a food business at home
Food business operators are legally responsible for producing food that is safe.
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