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Food Safety Authority of Ireland

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Food Safety Authority of Ireland is part of the Occupational Health & Safety Information Service's online subscription. Bringing you a comprehensive selection of legislation, regulations, guidance, standards, including BSI and best practice which is updated daily, you can find documents on a wide range of subject areas such as Food & Drink, Environmental Health, Environmental Management, Fire & Offshore Safety.

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Documents supplied by Food Safety Authority of Ireland

A Compendium of Food Law in Ireland 2003
A Compendium of Food Law in Ireland 2008
A Surveillance Study of E.Coli 0111 and E.Coli 026 in Minced Beef on Retail Sale in Ireland
A Surveillance Study of E.Coli 0157:H7 and Enterobacteriaceae in Irish Retail Minced Beef and Beef Burgers - Final Copy
Advice for Caterers on the Country of Origin of Beef Labelling Requirements
Allergens
An Overview of the Food Laboratories in the Food Safety Authority of Ireland's Official Agencies
Assessment of Food Supplements and Consumer Exposure to Bovine Specified Risk Material
Baseline Assessment of HACCP Compliance - FSAI/Health Board National HACCP Strategy 2003 Target Premises
Code of Practice 1: For the Health Service Executive on the Risk Categorisation of Food Businesses (Revision 1)
Control of Campylobactor Species in the Food Chain
Cryptosporidium - Protecting Your Food Business
E. Coli 0157 - Protecting the Children in Your Care
E. Coli 0157 Leaflet - Preventing the Spread of Infection in Catering and Retailing
E. Coli O157 Leaflet - Protecting the Children in Your Care
E.Coli 0157 Leaflet - Protecting Vulnerable Groups
E.Coli 0157 Leaflet - Protecting Yourself and Your Family
FSAI Code of Practice 1: On the Risk Categorisation of Food Businesses to Determine Priority for Inspection
FSAI Code of Practice 2: For Inspection of Food Operations Run by Health Boards
FSAI Code of Practice 3: On the Risk Categorisation, Inspection and Sampling Frequencies of Meat Manufacturing Premises Producing Solely for the Domestic Market
FSAI Code of Practice 4: For Food Safety in the Fresh Produce Supply Chain in Ireland
FSAI Code of Practice 5: Food Incidents and Food Alerts
FSAI E.Coli 0157 Leaflet - Preventing the Spread of Infection in Catering and Retailing
FSAI E.Coli 0157 Leaflet - Preventing the Spread of Infection in the Abattoir
FSAI E.Coli 0157 Leaflet - Preventing the Spread of Infection in the Food Factory
FSAI E.Coli 0157 Leaflet - Protecting Vulnerable Groups
FSAI E.Coli 0157 Leaflet - Protecting Yourself and Your Family
FSAI E.Coli 0157 Leaflet - Reducing the Risk of E.Coli 0157 on the Farm
FSAI Fact Sheet - Business Start-up Information
FSAI Fact Sheet - Guidance on the Use and Handling of Frying Fats and Oils
FSAI Fact Sheet - Salmonella Enteritidis
FSAI Fact Sheet - Selecting an External Food Safety Consultant
FSAI Fact Sheet - Unpasteurised Milk - Is Unpasteurised Milk Safe to Drink?
FSAI Fact Sheet - Updated Advice for Caterers - Salmonella and Eggs
FSAI Fact Sheet - What is Campylobacter?
FSAI Fact Sheet - What is E.Coli 0157?
FSAI Fact Sheet - What is Salmonella Food Poisoning?
FSAI Factsheet - Bacillus cereus
FSAI Factsheet - Campylobacter
FSAI Factsheet - Enterobacter sakazakii
FSAI Factsheet - Listeria monocytogenes
FSAI Factsheet - On Farm Study of Consumption of Unpasteurised Milk
FSAI Factsheet - Sale of T-Bone Steaks
FSAI Factsheet - Salmonella spp.
FSAI Factsheet - Small Meat Manufacturing Premises ("Stand Alones")
FSAI Factsheet - Staphylococcus aureus
FSAI Farm Industry Leaflet - Contamination - Meat Contamination Prevention - A Shared Responsibility to Ensure Food Safety
FSAI Farm Industry Leaflet - Pasteurisation - Milk Pasteurisation on the Farm - Pasteurise your Milk for a Healthy Drink
FSAI Farm Industry Leaflet - Prudent use of Animal Remedies and Pesticides - Good Animal Husbandry to Ensure Food Safety
FSAI Farm Industry Leaflet - Zoonosis - Safe Farm Practices - To Ensure Food is Safe for Farmer and Consumer
FSAI Leaflet - Ensuring that the Best Food Safety and Hygiene Practices are Observed in Ireland
FSAI Leaflet - Food Safety and Genetically Modified Foods
FSAI Leaflet - Nanotechnology and Food
FSAI Leaflet - Novel Food
FSAI Leaflet - Novel Food
FSAI Leaflet - Novel Food
FSAI Leaflet - Organic Food
FSAI Leaflet - Organic Food
FSAI Leaflet - Safe Food To Go
FSAI Leaflet - Safe Food To Go
FSAI Leaflet - Safe Food To Go (Chinese Language)
FSAI Leaflet - Safe Food To Go (Czech Language)
FSAI Leaflet - Safe Food To Go (Latvian Language)
FSAI Leaflet - Safe Food To Go (Lithuanian Language)
FSAI Leaflet - Safe Food To Go (Polish Language)
FSAI Leaflet - Safe Food To Go (Romanian Language)
FSAI Leaflet - Safe Food To Go (Russian Language)
FSAI Leaflet - Understanding Food Labelling
FSAI Report - Salt and Health - Review of the Scientific Evidence and Recommendations for Public Policy in Ireland
FSAI Report on the Mandatory Fortification of Flour with Folic Acid for the Prevention of Neural Tube Defects
FSAI Survey of Egg Usage in the Irish Hotel, Restaurant and Commercial Catering Industry - Including Appendices I to IV
FSAI Survey of the Implementation of Hazard Analysis and Critical Control Point (HACCP) and Food Hygiene Training in Irish Food Businesses
FSAI Training Guide to Food Safety Training Level 2: Additional Skills - Food Service, Retail and Manufacturing Sectors
FSAI Training Guide to Food Safety Training Level 3: Food Safety Skills for Management - Food Service, Retail and Manufacturing Sectors
Farm Industry Leaflet - Clean Livestock - Your Contribution to Clean Food
Food Agency Co-operation Council - A National Food Incident Management Plan
Food Safety Authority of Ireland Annual Report 1999
Food Safety Authority of Ireland Annual Report 2000 - Working Together to Protect Consumer Health
Food Safety Authority of Ireland Annual Report 2001 - 24-7-365
Food Safety Authority of Ireland Annual Report 2002 - A Partnership Approach
Food Safety Authority of Ireland Annual Report 2003
Food Safety Authority of Ireland Annual Report 2006
Food Safety Authority of Ireland Annual Report 2007
Food Safety Authority of Ireland Customer Charter
Food Safety Consultative Council Annual Report 2001
Food Safety Consultative Council Annual Report 2002
Food Safety Consultative Council Annual Report 2003
Food Safety Consultative Council Annual Report 2004-2005
Food Safety and Genetically Modified Foods
Functional Food - Leaflet
General Labelling of Pre-Packaged Food
General Labelling of Pre-Packaged Food (Arabic Language)
General Labelling of Pre-Packaged Food (Chinese Language)
General Labelling of Pre-Packaged Food (Latvian Language)
General Labelling of Pre-Packaged Food (Lithuanian Language)
General Labelling of Pre-Packaged Food (Polish Language)
General Labelling of Pre-Packaged Food (Russian Language)
General Labelling of Pre-Packaged Food (Urdu Language)
Gluten-Free Foods - Food Additives, Chemical Contaminants and Residues
Guidance Note 10: Product Recall and Traceability
Guidance Note 10: Product Recall and Traceability (Revision 1)
Guidance Note 11: Assessment of the Hazard Analysis and Critical Control Point (HACCP) Compliance
Guidance Note 12: The Inspection of Food Safety Training and Competence
Guidance Note 13: Use of Enforcement Powers Under the Food Safety Authority of Ireland Act, 1998
Guidance Note 14: The Application of Commission Directive 2001/101/EC as Amended by Commission Directive 2002/86/EC on the Definition of Meat
Guidance Note 15: Cook-Chill Systems in the Food Service Sector
Guidance Note 16: Food Stalls
Guidance Note 17: The Labelling of Meat
Guidance Note 18: Determination of Product Shelf-Life
Guidance Note 19: The Notification of Dietary Foods for Special Medical Purposes Under the European Communities (Foods for Special Medical Purposes) 1999, S.I. No. 64 of 2001
Guidance Note 1: For Health on the Inspection of a Food Business (Revision 1)
Guidance Note 20: Industrial Processing of Heat-Chill Foods
Guidance Note 21: Food Supplements Regulations and Notifications
Guidance Note 21: Food Supplements Regulations and Notifications
Guidance Note 22: Information Relevant to the Development of Guidance Material for the Safe Feeding of Reconstituted Powdered Infant Formula
Guidance Note 23: Development and Assessment of Recognised National Voluntary Guides to Good Hygiene Practice and the Application of Hazard Analysis and Critical Control Point (HACCP) Principles
Guidance Note 24: Legislation on 'Gluten-Free' Foods and Avoidance of Cross-Contamination During Manufacture of 'Gluten-Free' or 'Very Low Gluten' Products
Guidance Note 2: On the EU Classification of Food
Guidance Note 4: Approval and Operation of Independent Meat Production Units Under EC Meat Legislation Meat Products, Minced Meat and Meat Preparations (Revision 1)
Guidance Note 5: Approval and Operation of Independent Meat Production Units Under EC Fresh Meat Legislation (Revision 1)
Guidance Note 6: Guidance Note on the Implementation of European Communities (Infant Formulae and Follow-on Formulae) Regulations, 1998 to 2000
Guidance Note 7: The Labelling of Fish and Aquaculture Products According to the European Communities (Labelling of Fishery and Aquaculture Products) Regulations, 2003 (S.I. No. 320 of 2003) Revision 1
Guidance Note 9: Flavourings Legislation in Ireland
Guide to Food Safety Training - Level 1: Induction Skills and Level 2: Additional Skills - For Food and Non-Food Handlers (Food Service, Retail and Manufacturing Sectors)
Guidelines for Environmental Health Officers for Enforcement of the Health (Country of Origin of Beef) Regulations 2006 (S.I. No. 307 of 2006), as Amended
HACCP - A Food Safety Management System - What is Hazard Analysis and Critical Control Point?
HACCP - Hazard Analysis and Critical Control Point - A Food Safety Management System - Catering
HACCP - Hazard Analysis and Critical Control Point - A Food Safety Management System - Terminology Explained
HACCP - Hazard Analysis and Critical Control Point - A Food Safety Management System Butcher Shops/Meat Counters
Health Risks from Unpasteurised Milk - Pasteurise Your Milk for a Health Drink
Information Document on Dioxins and Polychlorinated Biphenyls (PCBs)
Interim Guidance Document on the Use of (1) Food Safety Criteria Specified in Commission Regulation (EC) No 2073/2005 on the Microbiological Criteria for Foodstuffs and (2) Guidance for the Interpretation of Results of Microbiological Analysis of Some Ready-To-Eat Foods Sampled at Point of Sale (FSAI GN No.3)
Investigation into Levels of Dioxins, Furans, Polychlorinated Biphenyls (PCBs) and Poly Brominated Diphenyl Ethers (PBDEs) in Irish Food 2004
Irradiated Food
Leaflet - Allergens
Leaflet - Animal Cloning in Food Production
Legislation, Intake and Usage of Food Additives in Ireland
Marketing of Infant Formulae and Follow-On Formulae
Material Relevant to Guidance Note 3: (2001) - Guidelines for the Interpretation of Results of Microbiological Analysis of Some Ready-to-Eat Foods Sampled at Point of Sale - Includes Appendix 1
Mycobacterium Paratuberculosis - Does it Contribute to Crohn's Disease?
New Food Law Are You Ready? - General Food Law - What You Should Know About Regulation EC 178/2002
New Food Law Are You Ready? - New Food Hygiene Regulations - For Premises Handling Products of Animal Origin - What You Should Know About Regulation EC 852/2004 and Regulation EC 853/2004
New Food Law Are You Ready? Key Principles and Obligations for Food Businesses
New Food Law Are You Ready? Regulation on Microbiological Criteria - Key Principles and Guidelines of Regulation EC 2073/2005
Pathogen Control in Farmhouse Cheese
Preventing Faecal Contamination of Meat - A Shared Responsibility to Ensure Food Safety
Prudent Use of Medicines, Pesticides and Chemicals on Farms to Ensure Food Safety
Rapid Test Kits for the Detection of Antibiotics and Sulphonamides in Milk
Recommendations for a National Infant Feeding Policy
Recommendations for a National Policy on Vitamin D Supplementation for Infants in Ireland
Recommended Dietary Allowances for Ireland 1999
Recommended for a National Food and Nutrition Policy for Older People
Report of the Food Safety Authority of Ireland (FSAI) - Survey on Fruit Juices to Determine Compliance with Labelling Requirements and to Examine "Made from Concentrate" Declarations
Report of the Implementation Group on Folic Acid Food Fortification to the Department of Health and Children
Report of the National Committee on Folic Acid Food Fortification
Report on Waste Incineration and Possible Contamination of the Food Supply with Dioxins
Report on Zoonoses in Ireland 2004
Report on Zoonoses in Ireland 2005
Risk Assessment of Azaspiracids (AZAs) in Shellfish - A Report of the Scientific Committee of the Food Safety Authority of Ireland (FSAI)
Risk Assessment of Azaspiracids (AZAs) in Shellfish - Executive Summary
Safe Handling and Serving of Soft Ice-Cream
Safety of Potable Water in Ireland - Report to the Board of the Food Safety Authority of Ireland
Survey on the Marketing, Advertising and Distribution of Infant Formulae and Follow-On Formulae
The Control and Management of Listeria Monocytogenes Contamination in Food
The Labelling of Food in Ireland 2002
The Labelling of Food in Ireland 2007
The Labelling of Food in Ireland Report 2002 - Revised Addendum May 2004
The National Control Plan for Ireland 2007-2011 for the Period from 1st January 2007 to 31st December, 2011
The Prevention of E.Coli 0157: H7 Infection - A Shared Responsibility
The Relevance for Food Safety of Applications of Nanotechnology in the Food and Feed Industries - Food Additives, Chemical Contaminants and Residues
Traceability Fact Sheet for Caterers
Traceability is Everyone's Business - It's Good to Know Where Things Come From and Where They're Going
Traceability is Everyone's Business - It's Not Only Sensible to Know Where Beef Comes From, It's the Law
Traceability is Everyone's Business - This is How an Efficient Food Traceability System Works
Who Does What in Food Safety
Zoonoses - Disease from Animals - Safe Practices to Prevent Disease Transfer to People
Zoonotic Tuberculosis and Food Safety
Zoonotic Tuberculosis and Food Safety

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