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Be Allergen Aware

This workbook has been produced to assist farmhouse cheesemakers meet their legal obligation to develop and implement a food safety management system based on the principles of HACCP.

A food business is defined as ‘any undertaking, whether for profit or not and whether public or private, carrying out any of the activities related to any stage of production, processing and distribution of food.’

All food businesses, including those operated from a food stall, must comply with food law.

MenuCal helps you to put allergens and calories on your menu

In Ireland, the FSAI is the focal point for European Food Safety Authority.

GN 31 is applicable to the primary production of all fresh produce produced in Ireland.

Basic information for growers on good food safety practices

Food represents an important vehicle for pathogens of substantial public health significance.

Testing Foods for the Microbiological Criteria Specified in Commission Regulation (EC) No 2073/2005