-
The Food Reformulation Task Force Progress Report 2022
The Reformulation Task Force is a strategic partnership between the Food Safety Authority of Ireland and Healthy Ireland. It was established in late 2021 to implement the Roadmap for Food Reformulation in Ireland (2021-2025), a core element of Ireland’s Obesity Policy and Action Plan.
View this page -
Reformulation of Breakfast Cereals: The Accuracy of Nutrition Declaration on Food Labels for the Mon
A Healthy Weight for Ireland: Obesity Policy and Action Plan 2016 – 2025 sets out a roadmap to reduce rates of overweight and obesity across the Irish population over a 10-year period.
View this page -
Guidance Note 36 Best Practice on the Use of Potassium-based Salt Substitutes for the Food Industry
Salt is an essential nutrient used in the body for fluid and electrolyte balance and normal cellular functions.
View this page - Guidance Note 22 Information Relevant to the Development of Guidance Material for the Safe Feeding View this page
-
FSAI HACCP Series
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.
View this page -
Food Safety Management System Guide for Small Meat Manufacturing Plants
This Food Safety Management System (FSMS) Guide has been produced to help small meat manufacturing plants (SMMPs) comply with food hygiene legislation.
View this page - Record Book for Food Safety Management System for Low-throughput Cattle, Sheep, Goat and Pig Slaught View this page
- Food Reformulation Task Force: The Accuracy of Nutrition Declarations on the Labels of Pre-Packed So View this page
