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This year the Board focused on planning for the future as we developed our Strategic Plan for 2025 to 2029 and completed the process to recruit our next Chief Executive Officer (CEO).

The purpose of this survey was to establish a 2024 benchmark of the nutrient content of children’s meals sold in Irish foodservice outlets e.g. restaurants, takeaway, public house.

This guide was developed to assist food businesses to determine the information that should be included during training for employees and management. The guide allows you to develop your own training course for your staff or refresh your own food safety skills.

This Guidance Note on food safety culture has been produced to provide guidance to food business operators on implementing food safety culture, and to assist official agencies in the incorporation of food safety culture assessment within official controls.

This directory has been developed to facilitate food businesses to identify and engage with ingredient and solution providers for food reformulation.

Guidance Note 45 aims to support ready-to-eat food businesses in meeting their legal requirements to sample the processing area and equipment for L. monocytogenes by implementing an L. monocytogenes environmental monitoring (LEM) programme under their food safety management system.

The Food Reformulation Task Force progress report for 2025 highlights key achievements throughout the year in implementing A Roadmap for Food Product Reformulation in Ireland.

Chuir ÚSBÉ corpas suntasach oibre ar fáil in 2022 chun sláinte na dtomhaltóirí in Éirinn agus iad siúd a itheann ár mbia i 180 margadh ar fud an domhain a chosaint.