Search

The single integrated multi-annual national control plan, hereafter referred to as the National Control Plan (NCP), presented by Ireland for the period from 1st January 2018 to 31st December 2022.

In recent years a number of ready-to-eat (RTE) spreads and dip have been linked to foodborne illness worldwide.

Over four years (2021-2025), the Department of Health aims to reduce calories, saturated fat, sugar and salt in the Irish diet.

The Food Reformulation Task Force will implement the Roadmap for Food Product Reformulation and monitor progress made in reducing energy (calories), saturated fat, sugar and salt in processed packaged food.

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.

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.

Salt is an essential nutrient used in the body for fluid and electrolyte balance and normal cellular functions.

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.