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SALT AND HEALTH
Salt and Health. The FSAI is working with the food industry (manufacturers, retailers, caterers, etc) to achieve gradual, sustained and universal reductions in the salt content of processed and prepared foods. This work began in 2003 with 7 main objectives. THE FOOD SAFETY AUTHORITY OF IRELAND The VI-1 document is issued in the third country of origin of the wine by the competent body in the product's country of origin. The original VI-1 and a copy must accompany the wine. When a consignment is split before entry into free circulation in the EU, a VI-2 is issued and stamped by Customs. A VI-2 is an extract of the VI-1 certificate. FOOD SAFETY SURVEILLANCE Food Safety Surveillance Food surveillance is conducted by the Authorities to: support food inspection activities. ensure compliance with legal limits for microorganisms and chemical contaminants in food SOUS VIDE AND FOOD SAFETY Sous Vide and Food Safety CATERING FACTSHEET SERIES ISSUE NO. 1 | JULY 2014 Purpose This factsheet is intended as a guide for restaurants and catering establishments to MAXIMUM AMOUNTS OF VITIMANS AND MINERALS Maximum Amounts of Vitamins and Minerals. Maximum amounts of vitamins and minerals in these types of products have not been set. However, safe levels of vitamins and minerals must be taken into account when formulating products. SAFE PRODUCTION OF SUSHI Food business operators preparing sushi rice have a choice from 2 options. Either: Cool rice to 5°C or below within 2 hours of cooking. or. Uniformly acidifying rice to pH 4.6 or below immediately after cooking to allow warm/hot rice to be kept at room temperature for HISTAMINE IN FISH AND FISHERY PRODUCTS Histamine or “Scombroid fish” poisoning is a foodborne illness most commonly caused by consuming certain species of marine fish (e.g. tuna, herring, mackerel) that have naturally high levels of histamine and possibly other biogenic amines in their tissues. After fish, cheeses are the foods most commonly associated with histaminepoisoning.
SCIENTIFIC RECOMMENDATIONS FOR HEALTHY EATING GUIDELINES Scientific Recommendations for Healthy Eating Guidelines in Ireland 4 of 84 FOREWORD Over the last two decades, adults, teenagers and children living in Ireland have experienced a dramatic rise inobesity.
THE FOOD SAFETY AUTHORITY OF IRELAND The Food Safety Authority of Ireland. The FSAI provides advice to businesses on how to produce safe food. The FSAI ensures that food produced and sold in Ireland meets high standards. The FSAI puts consumers' interests first and foremost. The FSAI ensures that food complies with legal requirements. NUTRITION & HEALTH CLAIMS Nutrition & Health Claims. If you are making a nutrition or health claim about your product you must comply with Regulation 1924/2006 on nutrition and health claims made on foods.. A list of approved health claims and conditions for their use, rejected health claims, and permitted nutrition claims have been published by the European Commission and are listed in the Community Register (seeSALT AND HEALTH
Salt and Health. The FSAI is working with the food industry (manufacturers, retailers, caterers, etc) to achieve gradual, sustained and universal reductions in the salt content of processed and prepared foods. This work began in 2003 with 7 main objectives. THE FOOD SAFETY AUTHORITY OF IRELAND The VI-1 document is issued in the third country of origin of the wine by the competent body in the product's country of origin. The original VI-1 and a copy must accompany the wine. When a consignment is split before entry into free circulation in the EU, a VI-2 is issued and stamped by Customs. A VI-2 is an extract of the VI-1 certificate. FOOD SAFETY SURVEILLANCE Food Safety Surveillance Food surveillance is conducted by the Authorities to: support food inspection activities. ensure compliance with legal limits for microorganisms and chemical contaminants in food SOUS VIDE AND FOOD SAFETY Sous Vide and Food Safety CATERING FACTSHEET SERIES ISSUE NO. 1 | JULY 2014 Purpose This factsheet is intended as a guide for restaurants and catering establishments to MAXIMUM AMOUNTS OF VITIMANS AND MINERALS Maximum Amounts of Vitamins and Minerals. Maximum amounts of vitamins and minerals in these types of products have not been set. However, safe levels of vitamins and minerals must be taken into account when formulating products. SAFE PRODUCTION OF SUSHI Food business operators preparing sushi rice have a choice from 2 options. Either: Cool rice to 5°C or below within 2 hours of cooking. or. Uniformly acidifying rice to pH 4.6 or below immediately after cooking to allow warm/hot rice to be kept at room temperature for HISTAMINE IN FISH AND FISHERY PRODUCTS Histamine or “Scombroid fish” poisoning is a foodborne illness most commonly caused by consuming certain species of marine fish (e.g. tuna, herring, mackerel) that have naturally high levels of histamine and possibly other biogenic amines in their tissues. After fish, cheeses are the foods most commonly associated with histaminepoisoning.
SCIENTIFIC RECOMMENDATIONS FOR HEALTHY EATING GUIDELINES Scientific Recommendations for Healthy Eating Guidelines in Ireland 4 of 84 FOREWORD Over the last two decades, adults, teenagers and children living in Ireland have experienced a dramatic rise inobesity.
THE FOOD SAFETY AUTHORITY OF IRELAND Producing and selling eggs. Visit our section on Welfare of hens and registration for information on keeping hens and registering establishments keeping laying hens. If you are producing and selling eggs you must comply with the marketing rules set out in legislation. Please visit the section on egg legislation to access the legislationin detail.
PERSONAL IMPORTS
Personal Imports Bringing food into Ireland from outside the EU for your personal use There are certain foods that you cannot bring into Ireland if you are coming from outside the EU. APPRAISAL OF NEW AND EMERGING FOOD PROCESSING TECHNOLOGIES Report of the Scientific Committee of the Food Safety Authority of Ireland Appraisal of new and emerging food processing technologies and their potential risks to BREAKFAST BITE: THE LEGAL POSITION OF CANNABIS-BASED FOOD Breakfast Bite: The legal position of cannabis-based food products like CBD oils in the EU and Ireland. June 24th - 24th. Time: 10:00am - 10.40am Location: Online The Food Safety Authority of Ireland (FSAI) would like to present ‘Breakfast Bites’, a series of free, informal meetings for small food businesses.SEARCH RESULTS
658 results for 'standards' (Page 22) GENERAL Labelling and Hygiene Guidelines for Producers of centre, and be in full compliance with eggs marketing standards regulations and other regulations as detailed following Labelling and Hygiene Guidelines for Producers of Small Quantities of Hen Eggs In association with. 3 of 3 Labaeli FACTSHEET SERIES 3 of 3 GENERAL BREAKFAST BITE ON 24TH JUNE: THE LEGAL POSITION OF Breakfast Bite event on 24th June: The legal position of cannabis-based food products like CBD oils in the EU and Ireland. Wednesday, 9 June 2021 POSSIBLE PRESENCE OF MILK IN CERTAIN BATCHES OF EAT REAL Message: Certain batches of Eat Real Quinoa Puffs and Eat Real Quinoa & Kale Puffs are being recalled due to the possible presence of milk, which is not declared on the list of ingredients.SEARCH RESULTS
Food Safety Authority of Ireland, The Exchange, George’s Dock, IFSC, D01 P2V6, Dublin 1.. FSAI advice service: info@fsai.ieSEARCH RESULTS
115 results for 'wayne anderson' (Page 12) Search Results | The Food Safety Authority Of Ireland Wayne Anderson, FSAI (WA), Chair Darina Allen, Ballymaloe Cookery School, (DA) Search Results | The Food Safety Authority Of Ireland 360 results for 'domestic' (Page 12) Search Results | The Food Safety Authority Of Ireland The first audit of domestic and export approved abattoirs as well as retailSEARCH RESULTS
food; safety; authority. 240 results for 'aquaculture' (Page 25) EN - FSAI markets in fishery and aquaculture products (1), and in particular Article 2(3) thereof, Whereas: (1) Regulation (EC) No 104/2000 provides for the possibility of adopting common marketing standards for fishery products in the Community, particularly in order to facilitate commerce based on fair competition. THE FOOD SAFETY AUTHORITY OF IRELAND Welcome to the Food Safety Authority of Ireland website. Here you can get food industry information, find food legislation, check for FSAI latest news or make an online complaint.SALT AND HEALTH
Salt and Health. The FSAI is working with the food industry (manufacturers, retailers, caterers, etc) to achieve gradual, sustained and universal reductions in the salt content of processedand prepared foods.
NUTRITION & HEALTH CLAIMS Nutrition & Health Claims. If you are making a nutrition or health claim about your product you must comply with Regulation 1924/2006 on nutrition and health claims made on foods.. A list of approved health claims and conditions for their use, rejected health claims, and permitted nutrition claims have been published by the European Commission and are listed in the Community Register (see FOOD SAFETY SURVEILLANCE Food Safety Surveillance Food surveillance is conducted by the Authorities to: support food inspection activities. ensure compliance with legal limits for microorganisms and chemical contaminants in food THE FOOD SAFETY AUTHORITY OF IRELAND Importing Alcohol. Under food import controls, alcoholic drinks are treated as either foods of non-animal origin or composite products (contain both plant and animal ingredients e.g. cream liqueurs) and they must meet the import requirements for those product types. SOUS VIDE AND FOOD SAFETY Sous Vide and Food Safety CATERING FACTSHEET SERIES ISSUE NO. 1 | JULY 2014 Purpose This factsheet is intended as a guide for restaurants and catering establishments toPERSONAL IMPORTS
Personal Imports Bringing food into Ireland from outside the EU for your personal use There are certain foods that you cannot bring into Ireland if you are coming from outside the EU. MAXIMUM AMOUNTS OF VITIMANS AND MINERALS Maximum Amounts of Vitamins and Minerals. Maximum amounts of vitamins and minerals in these types of products have not been set. However, safe levels of vitamins and minerals must be taken into account when formulating products. SAFE PRODUCTION OF SUSHI Food businesses purchasing raw fish to make sushi must not attempt to freeze the fish to kill parasites themselves unless they can demonstrate to the satisfaction of their Environmental Health Officer (EHO) that their freezer and practices can achieve and maintain the THE FOOD SAFETY AUTHORITY OF IRELAND Welcome to the Food Safety Authority of Ireland website. Here you can get food industry information, find food legislation, check for FSAI latest news or make an online complaint.SALT AND HEALTH
Salt and Health. The FSAI is working with the food industry (manufacturers, retailers, caterers, etc) to achieve gradual, sustained and universal reductions in the salt content of processedand prepared foods.
NUTRITION & HEALTH CLAIMS Nutrition & Health Claims. If you are making a nutrition or health claim about your product you must comply with Regulation 1924/2006 on nutrition and health claims made on foods.. A list of approved health claims and conditions for their use, rejected health claims, and permitted nutrition claims have been published by the European Commission and are listed in the Community Register (see FOOD SAFETY SURVEILLANCE Food Safety Surveillance Food surveillance is conducted by the Authorities to: support food inspection activities. ensure compliance with legal limits for microorganisms and chemical contaminants in food THE FOOD SAFETY AUTHORITY OF IRELAND Importing Alcohol. Under food import controls, alcoholic drinks are treated as either foods of non-animal origin or composite products (contain both plant and animal ingredients e.g. cream liqueurs) and they must meet the import requirements for those product types. SOUS VIDE AND FOOD SAFETY Sous Vide and Food Safety CATERING FACTSHEET SERIES ISSUE NO. 1 | JULY 2014 Purpose This factsheet is intended as a guide for restaurants and catering establishments toPERSONAL IMPORTS
Personal Imports Bringing food into Ireland from outside the EU for your personal use There are certain foods that you cannot bring into Ireland if you are coming from outside the EU. MAXIMUM AMOUNTS OF VITIMANS AND MINERALS Maximum Amounts of Vitamins and Minerals. Maximum amounts of vitamins and minerals in these types of products have not been set. However, safe levels of vitamins and minerals must be taken into account when formulating products. SAFE PRODUCTION OF SUSHI Food businesses purchasing raw fish to make sushi must not attempt to freeze the fish to kill parasites themselves unless they can demonstrate to the satisfaction of their Environmental Health Officer (EHO) that their freezer and practices can achieve and maintain the THE FOOD SAFETY AUTHORITY OF IRELAND Welcome to the Food Safety Authority of Ireland website. Here you can get food industry information, find food legislation, check for FSAI latest news or make an online complaint. FOOD SAFETY SURVEILLANCE Food Safety Surveillance Food surveillance is conducted by the Authorities to: support food inspection activities. ensure compliance with legal limits for microorganisms and chemical contaminants in food BEST PRACTICE FOR INFANT FEEDING A Practical Guide for Healthcare Professionals: Timing the Provision of Health and Nutrition Information for Pre-conception, Pregnancy and throughout the Infant’s First Year of Life Key points: Advise woman to take 400µg folic acid supplement daily prior to and during the fi rst 12 weeks of pregnancy Discuss the merits of breastfeeding over formula feeding Discuss the correct time to wean APPRAISAL OF NEW AND EMERGING FOOD PROCESSING TECHNOLOGIES Report of the Scientific Committee of the Food Safety Authority of Ireland Appraisal of new and emerging food processing technologies and their potential risks to BREAKFAST BITE: THE LEGAL POSITION OF CANNABIS-BASED FOOD Breakfast Bite: The legal position of cannabis-based food products like CBD oils in the EU and Ireland. June 24th - 24th. Time: 10:00am - 10.40am Location: Online The Food Safety Authority of Ireland (FSAI) would like to present ‘Breakfast Bites’, a series of free, informal meetings for small food businesses.SEARCH RESULTS
658 results for 'standards' (Page 22) GENERAL Labelling and Hygiene Guidelines for Producers of centre, and be in full compliance with eggs marketing standards regulations and other regulations as detailed following Labelling and Hygiene Guidelines for Producers of Small Quantities of Hen Eggs In association with. 3 of 3 Labaeli FACTSHEET SERIES 3 of 3 GENERALSEARCH RESULTS
Food Safety Authority of Ireland, The Exchange, George’s Dock, IFSC, D01 P2V6, Dublin 1.. FSAI advice service: info@fsai.ieSEARCH RESULTS
115 results for 'wayne anderson' (Page 12) Search Results | The Food Safety Authority Of Ireland Wayne Anderson, FSAI (WA), Chair Darina Allen, Ballymaloe Cookery School, (DA) Search Results | The Food Safety Authority Of Ireland 360 results for 'domestic' (Page 12) Search Results | The Food Safety Authority Of Ireland The first audit of domestic and export approved abattoirs as well as retailSEARCH RESULTS
34600 results for 'baby food' (Page 11) Article 14 Health Claims - The Food Safety Authority of Health claims used on products intended exclusively to children, like follow on formulae, processed cereal-based foods and baby foods, as defined by Directive 2006/141/EC and Directive 2006/125/EC, shall be considered as Article 14 claims.SEARCH RESULTS
food; safety; authority. 240 results for 'aquaculture' (Page 25) EN - FSAI markets in fishery and aquaculture products (1), and in particular Article 2(3) thereof, Whereas: (1) Regulation (EC) No 104/2000 provides for the possibility of adopting common marketing standards for fishery products in the Community, particularly in order to facilitate commerce based on fair competition. THE FOOD SAFETY AUTHORITY OF IRELAND The Food Safety Authority of Ireland. The FSAI provides advice to businesses on how to produce safe food. The FSAI ensures that food produced and sold in Ireland meets high standards. The FSAI puts consumers' interests first and foremost. The FSAI ensures that food complies with legal requirements. UPDATED SCIENTIFIC RECOMMENDATIONS FOR FOOD-BASED DIETARY Updated Scientific Recommendations for Food-based Dietary Guidelines for Older Adults Published. Monday, 19 April 2021. A scientific report published today by the Food Safety Authority of Ireland (FSAI) offers updated national recommendations to enhance older people’s nutritional well-being with the ultimate aim of improving health inlater life.
FOOD SAFETY AUTHORITY OF IRELAND Report of the Scientific Committee of the Food Safety Authority of Ireland Scientific recommendations for food-based dietary guidelinesfor older adults in
THE FOOD SAFETY AUTHORITY OF IRELAND The VI-1 document is issued in the third country of origin of the wine by the competent body in the product's country of origin. The original VI-1 and a copy must accompany the wine. When a consignment is split before entry into free circulation in the EU, a VI-2 is issued and stamped by Customs. A VI-2 is an extract of the VI-1 certificate.PERSONAL IMPORTS
Personal Imports Bringing food into Ireland from outside the EU for your personal use There are certain foods that you cannot bring into Ireland if you are coming from outside the EU. HISTAMINE IN FISH AND FISHERY PRODUCTS Histamine or “Scombroid fish” poisoning is a foodborne illness most commonly caused by consuming certain species of marine fish (e.g. tuna, herring, mackerel) that have naturally high levels of histamine and possibly other biogenic amines in their tissues. After fish, cheeses are the foods most commonly associated with histaminepoisoning.
VITAMIN D SUPPLEMENTATION FOR INFANTS The current healthy eating guidelines for Ireland are being revised and this will include an updated recommendation for vitamin D intake. However, recently updated dietary guidelines in North America recommend an intake of 5µg of vitamin D per day for infants and young children up to 3 years of age.GREEN POTATOES
Green Potatoes. Q. Why do potatoes go green? Potatoes will often go green when they’re not stored properly and they're exposed to light. This is due to formation of chlorophyll (which is found in all green plants), however the green colour is a useful indicator that levels of certain toxins that are harmful to humans, known as glycoalkaloids,may be increased.
TOXICOLOGY POLYCYCLIC AROMATIC HYDROCARBONS (PAHS) IN FOOD 1 of 10 This factsheet is intended for food business operators, enforcement officers and other interested persons. It: • Summarises the dietary sources and health hazards of THE USE AND REMOVAL OF NITRITE IN MEAT PRODUCTS Nitrite, in combination with salt and pH, is used in cured meats to ensure their safety with respect to a number of pathogens including Cl. botulinum. To cause illness, spores of Cl. botulinum have to be able to germinate and then grow in the meat product until a point at THE FOOD SAFETY AUTHORITY OF IRELAND The Food Safety Authority of Ireland. The FSAI provides advice to businesses on how to produce safe food. The FSAI ensures that food produced and sold in Ireland meets high standards. The FSAI puts consumers' interests first and foremost. The FSAI ensures that food complies with legal requirements. UPDATED SCIENTIFIC RECOMMENDATIONS FOR FOOD-BASED DIETARY Updated Scientific Recommendations for Food-based Dietary Guidelines for Older Adults Published. Monday, 19 April 2021. A scientific report published today by the Food Safety Authority of Ireland (FSAI) offers updated national recommendations to enhance older people’s nutritional well-being with the ultimate aim of improving health inlater life.
FOOD SAFETY AUTHORITY OF IRELAND Report of the Scientific Committee of the Food Safety Authority of Ireland Scientific recommendations for food-based dietary guidelinesfor older adults in
THE FOOD SAFETY AUTHORITY OF IRELAND The VI-1 document is issued in the third country of origin of the wine by the competent body in the product's country of origin. The original VI-1 and a copy must accompany the wine. When a consignment is split before entry into free circulation in the EU, a VI-2 is issued and stamped by Customs. A VI-2 is an extract of the VI-1 certificate.PERSONAL IMPORTS
Personal Imports Bringing food into Ireland from outside the EU for your personal use There are certain foods that you cannot bring into Ireland if you are coming from outside the EU. HISTAMINE IN FISH AND FISHERY PRODUCTS Histamine or “Scombroid fish” poisoning is a foodborne illness most commonly caused by consuming certain species of marine fish (e.g. tuna, herring, mackerel) that have naturally high levels of histamine and possibly other biogenic amines in their tissues. After fish, cheeses are the foods most commonly associated with histaminepoisoning.
VITAMIN D SUPPLEMENTATION FOR INFANTS The current healthy eating guidelines for Ireland are being revised and this will include an updated recommendation for vitamin D intake. However, recently updated dietary guidelines in North America recommend an intake of 5µg of vitamin D per day for infants and young children up to 3 years of age.GREEN POTATOES
Green Potatoes. Q. Why do potatoes go green? Potatoes will often go green when they’re not stored properly and they're exposed to light. This is due to formation of chlorophyll (which is found in all green plants), however the green colour is a useful indicator that levels of certain toxins that are harmful to humans, known as glycoalkaloids,may be increased.
TOXICOLOGY POLYCYCLIC AROMATIC HYDROCARBONS (PAHS) IN FOOD 1 of 10 This factsheet is intended for food business operators, enforcement officers and other interested persons. It: • Summarises the dietary sources and health hazards of THE USE AND REMOVAL OF NITRITE IN MEAT PRODUCTS Nitrite, in combination with salt and pH, is used in cured meats to ensure their safety with respect to a number of pathogens including Cl. botulinum. To cause illness, spores of Cl. botulinum have to be able to germinate and then grow in the meat product until a point at NUTRITION & HEALTH CLAIMS Nutrition & Health Claims. If you are making a nutrition or health claim about your product you must comply with Regulation 1924/2006 on nutrition and health claims made on foods.. A list of approved health claims and conditions for their use, rejected health claims, and permitted nutrition claims have been published by the European Commission and are listed in the Community Register (see FSAI ADVICE LINE RECEIVED 2,772 FOOD COMPLAINTS IN 2020 FSAI Advice Line Received 2,772 Food Complaints in 2020. Monday, 22 February 2021. Over 2,772 consumer complaints were handled by the Food Safety Authority of Ireland’s (FSAI) Advice Line in 2020, with 34% of complaints relating to unfit food and 30% to poor hygienestandards.
THE FOOD SAFETY AUTHORITY OF IRELAND Export Health Certificate requirements for foods of animal origin will be required from 1 October 2021. Physical checks for foods of animal origin and certain foods of non-animal origin at Border Control Posts will be in place from 1 January 2022. Irish exporters of food products to the UK will have to undertake a number of additional steps to CAREERS | FOOD SAFETY AUTHORITY OF IRELAND Careers Training & Compliance Executive Training & Compliance Executive; Feidhmeannach Oiliúna agus Comhlíontachta; An application should be made by submitting your Curriculum Vitae with a comprehensive covering letter in PDF format, outlining your suitability against the requirements of the position, by email to:recruitment@fsai.ie
RECALL OF A BATCH OF TESCO COTTAGE PIE MINI MEAL Latest Food Alert: 11.06.2021. Message: Tesco is recalling the above batch of its Tesco Cottage Pie Mini Meal Adventures baby food, due to the possible presence of pieces of blue plastic. HAND WASHING AND FOOD SAFETY Hand Washing and Food Safety Why is hand washing important? Hand washing is vital in preventing contamination of food by food handlers. Harmful bacteria such as E. coli, Salmonella and Staphylococcus aureus and viruses (e.g. norovirus) present on the hands of food workers are removed by proper hand washing techniques.SEARCH RESULTS
658 results for 'standards' (Page 22) GENERAL Labelling and Hygiene Guidelines for Producers of centre, and be in full compliance with eggs marketing standards regulations and other regulations as detailed following Labelling and Hygiene Guidelines for Producers of Small Quantities of Hen Eggs In association with. 3 of 3 Labaeli FACTSHEET SERIES 3 of 3 GENERAL SHELF-LIFE DETERMINATION EU (2013) Guidance Document on Listeria monocytogenes shelf-life studies for ready-to-eat foods under Regulation (EC) No 2073/2005 of 15 November 2005 on microbiological criteria for foodstuffs. This document is aimed at food business operators producing ready-to-eat foods. . It helps them to decide if L. monocytogenes is a risk intheir product.
POSSIBLE PRESENCE OF MILK IN CERTAIN BATCHES OF EAT REAL 1 day ago · Message: Certain batches of Eat Real Quinoa Puffs and Eat Real Quinoa & Kale Puffs are being recalled due to the possible presence of milk, which is not declared on the list of ingredients. BREAKFAST BITE: THE LEGAL POSITION OF CANNABIS-BASED FOOD Breakfast Bite: The legal position of cannabis-based food products like CBD oils in the EU and Ireland. June 24th - 24th. Time: 10:00am - 10.40am Location: Online The Food Safety Authority of Ireland (FSAI) would like to present ‘Breakfast Bites’, a series of free, informal meetings for small food businesses. THE FOOD SAFETY AUTHORITY OF IRELAND The Food Safety Authority of Ireland. The FSAI provides advice to businesses on how to produce safe food. The FSAI ensures that food produced and sold in Ireland meets high standards. The FSAI puts consumers' interests first and foremost. The FSAI ensures that food complies with legal requirements. THE FOOD SAFETY AUTHORITY OF IRELAND The VI-1 document is issued in the third country of origin of the wine by the competent body in the product's country of origin. The original VI-1 and a copy must accompany the wine. When a consignment is split before entry into free circulation in the EU, a VI-2 is issued and stamped by Customs. A VI-2 is an extract of the VI-1 certificate. FOOD SAFETY SURVEILLANCE Food Safety Surveillance Food surveillance is conducted by the Authorities to: support food inspection activities. ensure compliance with legal limits for microorganisms and chemical contaminants in food MAXIMUM AMOUNTS OF VITIMANS AND MINERALS Maximum Amounts of Vitamins and Minerals. Maximum amounts of vitamins and minerals in these types of products have not been set. However, safe levels of vitamins and minerals must be taken into account when formulating products. SCIENTIFIC RECOMMENDATIONS FOR HEALTHY EATING GUIDELINES Scientific Recommendations for Healthy Eating Guidelines in Ireland 4 of 84 FOREWORD Over the last two decades, adults, teenagers and children living in Ireland have experienced a dramatic rise inobesity.
VITAMIN D SUPPLEMENTATION FOR INFANTS The current healthy eating guidelines for Ireland are being revised and this will include an updated recommendation for vitamin D intake. However, recently updated dietary guidelines in North America recommend an intake of 5µg of vitamin D per day for infants and young children up to 3 years of age. SAFE PRODUCTION OF SUSHI Food business operators preparing sushi rice have a choice from 2 options. Either: Cool rice to 5°C or below within 2 hours of cooking. or. Uniformly acidifying rice to pH 4.6 or below immediately after cooking to allow warm/hot rice to be kept at room temperature for HISTAMINE IN FISH AND FISHERY PRODUCTS Histamine or “Scombroid fish” poisoning is a foodborne illness most commonly caused by consuming certain species of marine fish (e.g. tuna, herring, mackerel) that have naturally high levels of histamine and possibly other biogenic amines in their tissues. After fish, cheeses are the foods most commonly associated with histaminepoisoning.
PRODUCT RECALL AND TRACEABILITY (REVISION 3) 2 GLOSSARY OF TERMS Central distribution centre A food distribution unit that is either owned by a retailer or operated by a third party on behalf of a retailer Codex Alimentarius (Laoor fin fodt com paoodnrsdardrgohea) ise jo f tdt smint e of the Food and Agriculture Organization of the United INDUSTRIAL PROCESSING OF HEAT-CHILL FOODS Guidance Note No.11 Compliance with Regulation 4.2 of the European Communities (Hygiene of Foodstuffs) Regulations, 2000 (S.I. No. 165 of 2000) (2002) ISBN 1-904465-07-2 Guidance Note No.12 The Inspection of Food Safety Training and Competence (2003) THE FOOD SAFETY AUTHORITY OF IRELAND The Food Safety Authority of Ireland. The FSAI provides advice to businesses on how to produce safe food. The FSAI ensures that food produced and sold in Ireland meets high standards. The FSAI puts consumers' interests first and foremost. The FSAI ensures that food complies with legal requirements. THE FOOD SAFETY AUTHORITY OF IRELAND The VI-1 document is issued in the third country of origin of the wine by the competent body in the product's country of origin. The original VI-1 and a copy must accompany the wine. When a consignment is split before entry into free circulation in the EU, a VI-2 is issued and stamped by Customs. A VI-2 is an extract of the VI-1 certificate. FOOD SAFETY SURVEILLANCE Food Safety Surveillance Food surveillance is conducted by the Authorities to: support food inspection activities. ensure compliance with legal limits for microorganisms and chemical contaminants in food MAXIMUM AMOUNTS OF VITIMANS AND MINERALS Maximum Amounts of Vitamins and Minerals. Maximum amounts of vitamins and minerals in these types of products have not been set. However, safe levels of vitamins and minerals must be taken into account when formulating products. SCIENTIFIC RECOMMENDATIONS FOR HEALTHY EATING GUIDELINES Scientific Recommendations for Healthy Eating Guidelines in Ireland 4 of 84 FOREWORD Over the last two decades, adults, teenagers and children living in Ireland have experienced a dramatic rise inobesity.
VITAMIN D SUPPLEMENTATION FOR INFANTS The current healthy eating guidelines for Ireland are being revised and this will include an updated recommendation for vitamin D intake. However, recently updated dietary guidelines in North America recommend an intake of 5µg of vitamin D per day for infants and young children up to 3 years of age. SAFE PRODUCTION OF SUSHI Food business operators preparing sushi rice have a choice from 2 options. Either: Cool rice to 5°C or below within 2 hours of cooking. or. Uniformly acidifying rice to pH 4.6 or below immediately after cooking to allow warm/hot rice to be kept at room temperature for HISTAMINE IN FISH AND FISHERY PRODUCTS Histamine or “Scombroid fish” poisoning is a foodborne illness most commonly caused by consuming certain species of marine fish (e.g. tuna, herring, mackerel) that have naturally high levels of histamine and possibly other biogenic amines in their tissues. After fish, cheeses are the foods most commonly associated with histaminepoisoning.
PRODUCT RECALL AND TRACEABILITY (REVISION 3) 2 GLOSSARY OF TERMS Central distribution centre A food distribution unit that is either owned by a retailer or operated by a third party on behalf of a retailer Codex Alimentarius (Laoor fin fodt com paoodnrsdardrgohea) ise jo f tdt smint e of the Food and Agriculture Organization of the United INDUSTRIAL PROCESSING OF HEAT-CHILL FOODS Guidance Note No.11 Compliance with Regulation 4.2 of the European Communities (Hygiene of Foodstuffs) Regulations, 2000 (S.I. No. 165 of 2000) (2002) ISBN 1-904465-07-2 Guidance Note No.12 The Inspection of Food Safety Training and Competence (2003) THREE CLOSURE ORDERS SERVED ON FOOD BUSINESSES IN MAY Three Closure Orders Served on Food Businesses in May. Tuesday, 8 June 2021. The Food Safety Authority of Ireland (FSAI) today reported that three Closure Orders were served on food businesses during the month of May for breaches of food safety legislation, pursuant to the FSAI Act, 1998 and the European Union (Official Controls in Relation to Food Legislation) Regulations, 2020.SALT AND HEALTH
Salt and Health. The FSAI is working with the food industry (manufacturers, retailers, caterers, etc) to achieve gradual, sustained and universal reductions in the salt content of processed and prepared foods. This work began in 2003 with 7 main objectives. THE FOOD SAFETY AUTHORITY OF IRELAND Export Health Certificate requirements for foods of animal origin will be required from 1 October 2021. Physical checks for foods of animal origin and certain foods of non-animal origin at Border Control Posts will be in place from 1 January 2022. Irish exporters of food products to the UK will have to undertake a number of additional steps to THE FOOD SAFETY AUTHORITY OF IRELAND Some foods and food contact materials are considered to pose a higher risk to public health, animal health, or the environment in terms of diseases, pests, or contaminants. Additional requirements are in place to control such risks and include: additional documentation. prior notification before arrival of the food into Ireland. FOOD SAFETY AUTHORITY OF IRELAND Report of the Scientific Committee of the Food Safety Authority of Ireland Scientific recommendations for food-based dietary guidelinesfor older adults in
SOUS VIDE AND FOOD SAFETY Sous Vide and Food Safety CATERING FACTSHEET SERIES ISSUE NO. 1 | JULY 2014 Purpose This factsheet is intended as a guide for restaurants and catering establishments toPERSONAL IMPORTS
Personal Imports Bringing food into Ireland from outside the EU for your personal use There are certain foods that you cannot bring into Ireland if you are coming from outside the EU.SEARCH RESULTS
Food Safety Authority of Ireland, The Exchange, George’s Dock, IFSC, D01 P2V6, Dublin 1.. FSAI advice service: info@fsai.ieSEARCH RESULTS
food; safety; authority. 240 results for 'aquaculture' (Page 25) EN - FSAI markets in fishery and aquaculture products (1), and in particular Article 2(3) thereof, Whereas: (1) Regulation (EC) No 104/2000 provides for the possibility of adopting common marketing standards for fishery products in the Community, particularly in order to facilitate commerce based on fair competition.SEARCH RESULTS
34600 results for 'baby food' (Page 10) Energy restricted diets | Foods for Particular Nutritional Energy restricted diets. From the 20th July 2016 Directive 2009/39/EC (PARNUTs) is repealed by Regulation (EU) No 609/2013 of 12 June 2013 on food intended for infants and young children, food for special medical purposes, and total diet replacement for weight control. THE FOOD SAFETY AUTHORITY OF IRELAND The Food Safety Authority of Ireland. The FSAI provides advice to businesses on how to produce safe food. The FSAI ensures that food produced and sold in Ireland meets high standards. The FSAI puts consumers' interests first and foremost. The FSAI ensures that food complies with legal requirements. THE FOOD SAFETY AUTHORITY OF IRELANDSEE MORE ON FSAI.IE CAREERS | FOOD SAFETY AUTHORITY OF IRELAND Welcome to the Food Safety Authority of Ireland website. Here you can get food industry information, find food legislation, check for FSAI latest news or make an online complaint. BREXIT | FOOD SAFETY AUTHORITY OF IRELAND Brexit. The UK left the EU on Friday 31 January 2020 on the terms set out in the Withdrawal Agreement, including the Protocol on Ireland/Northern Ireland. The Withdrawal Agreement provided for a transition period up to 31 December 2020. On 24 December, the EU and UK negotiating teams reached agreement in principle on a Trade andCooperation
FOOD SAFETY SURVEILLANCE Food Safety Surveillance Food surveillance is conducted by the Authorities to: support food inspection activities. ensure compliance with legal limits for microorganisms and chemical contaminants in foodMAKE A COMPLAINT
You can also call our advice-line on 1890 33 66 77 or report the premises or product to your local environmental health officer (EHO). Food premises are inspected by EHOs (of the Health Service Executive) who also investigate food complaints on our behalf. All details provided on the 'make a complaint' form or to the FSAI advice-line arefully
THE FOOD SAFETY AUTHORITY OF IRELAND Producing and selling eggs. Visit our section on Welfare of hens and registration for information on keeping hens and registering establishments keeping laying hens. If you are producing and selling eggs you must comply with the marketing rules set out in legislation. Please visit the section on egg legislation to access the legislationin detail.
PERSONAL IMPORTS
Personal Imports Bringing food into Ireland from outside the EU for your personal use There are certain foods that you cannot bring into Ireland if you are coming from outside the EU. POTENTIAL FOR TRANSMISSION OF ANTIMICROBIAL RESISTANCE IN 2 of 58 2015Pot5eton0tial0 olelatt f5rrloo00t5eton0tT55stime0oAt cbon5PloAt5etRP0hm s Potential for Transmission of Antimicrobial Resistance in the Food Chain MAXIMUM AMOUNTS OF VITIMANS AND MINERALS Maximum Amounts of Vitamins and Minerals. Maximum amounts of vitamins and minerals in these types of products have not been set. However, safe levels of vitamins and minerals must be taken into account when formulating products. THE FOOD SAFETY AUTHORITY OF IRELAND The Food Safety Authority of Ireland. The FSAI provides advice to businesses on how to produce safe food. The FSAI ensures that food produced and sold in Ireland meets high standards. The FSAI puts consumers' interests first and foremost. The FSAI ensures that food complies with legal requirements. THE FOOD SAFETY AUTHORITY OF IRELANDSEE MORE ON FSAI.IE CAREERS | FOOD SAFETY AUTHORITY OF IRELAND Welcome to the Food Safety Authority of Ireland website. Here you can get food industry information, find food legislation, check for FSAI latest news or make an online complaint. BREXIT | FOOD SAFETY AUTHORITY OF IRELAND Brexit. The UK left the EU on Friday 31 January 2020 on the terms set out in the Withdrawal Agreement, including the Protocol on Ireland/Northern Ireland. The Withdrawal Agreement provided for a transition period up to 31 December 2020. On 24 December, the EU and UK negotiating teams reached agreement in principle on a Trade andCooperation
FOOD SAFETY SURVEILLANCE Food Safety Surveillance Food surveillance is conducted by the Authorities to: support food inspection activities. ensure compliance with legal limits for microorganisms and chemical contaminants in foodMAKE A COMPLAINT
You can also call our advice-line on 1890 33 66 77 or report the premises or product to your local environmental health officer (EHO). Food premises are inspected by EHOs (of the Health Service Executive) who also investigate food complaints on our behalf. All details provided on the 'make a complaint' form or to the FSAI advice-line arefully
THE FOOD SAFETY AUTHORITY OF IRELAND Producing and selling eggs. Visit our section on Welfare of hens and registration for information on keeping hens and registering establishments keeping laying hens. If you are producing and selling eggs you must comply with the marketing rules set out in legislation. Please visit the section on egg legislation to access the legislationin detail.
PERSONAL IMPORTS
Personal Imports Bringing food into Ireland from outside the EU for your personal use There are certain foods that you cannot bring into Ireland if you are coming from outside the EU. POTENTIAL FOR TRANSMISSION OF ANTIMICROBIAL RESISTANCE IN 2 of 58 2015Pot5eton0tial0 olelatt f5rrloo00t5eton0tT55stime0oAt cbon5PloAt5etRP0hm s Potential for Transmission of Antimicrobial Resistance in the Food Chain MAXIMUM AMOUNTS OF VITIMANS AND MINERALS Maximum Amounts of Vitamins and Minerals. Maximum amounts of vitamins and minerals in these types of products have not been set. However, safe levels of vitamins and minerals must be taken into account when formulating products. FOOD SAFETY SURVEILLANCE Food Safety Surveillance Food surveillance is conducted by the Authorities to: support food inspection activities. ensure compliance with legal limits for microorganisms and chemical contaminants in foodPERSONAL IMPORTS
Personal Imports Bringing food into Ireland from outside the EU for your personal use There are certain foods that you cannot bring into Ireland if you are coming from outside the EU. ALLERGENS | FOOD INFORMATION | FOOD LEGISLATION Allergens. Food businesses must declare the presence of food allergens used as ingredients in their foods. In this section you will find the EU list of 14 allergens that must be declared and how to THE FOOD SAFETY AUTHORITY OF IRELAND Breakfast Bite: food safety - back to basics. Monday, 27 April 2020. The Food Safety Authority of Ireland (FSAI) would like to present ‘Breakfast Bites’, a series of free, informal events for smallfood businesses.
FREE RANGE | FAQS | THE FOOD SAFETY AUTHORITY OF IRELAND The term ‘free range’ is legally defined for two foods – eggs and poultry meat. Therefore, only these two types of food can be called ‘free range’ and only where they meet the requirements set out for use of this term in the relevant legislation. However, there may be foods labelled as ‘free range FSAI INCIDENT REPORT FORM Section 6: Other Information. Any other details known relevant to the incident: Note: When you submit this form it is sent to foodincidents@fsai.ie. The FSAI Food Incidents team will acknowledge receipt. If no acknowledgment is forthcoming please telephone FSAI on 01 8171300 or out of hours, in an emergency, please telephone 01 6856555.
NOVEL FOOD APPLICATIONS Novel Food Applications. Information on novel foods has been moved to the Food Legislation - Novel Foods. Last reviewed: 11/10/2018. Healthy Eating. Nutrition & Health Claims. Novel Food Applications. Safety Assessments on Novel Food Applications. Substantial Equivalence Opinions. Salt & Health.SEARCH RESULTS
Food Safety Authority of Ireland, The Exchange, George’s Dock, IFSC, D01 P2V6, Dublin 1.. FSAI advice service: info@fsai.ie SAFE PRODUCTION OF SUSHI Food business operators preparing sushi rice have a choice from 2 options. Either: Cool rice to 5°C or below within 2 hours of cooking. or. Uniformly acidifying rice to pH 4.6 or below immediately after cooking to allow warm/hot rice to be kept at room temperature forSEARCH RESULTS
34600 results for 'baby food' (Page 10) Energy restricted diets | Foods for Particular Nutritional Energy restricted diets. From the 20th July 2016 Directive 2009/39/EC (PARNUTs) is repealed by Regulation (EU) No 609/2013 of 12 June 2013 on food intended for infants and young children, food for special medical purposes, and total diet replacement for weight control. THE FOOD SAFETY AUTHORITY OF IRELAND The Food Safety Authority of Ireland. The FSAI provides advice to businesses on how to produce safe food. The FSAI ensures that food produced and sold in Ireland meets high standards. The FSAI puts consumers' interests first and foremost. The FSAI ensures that food complies with legal requirements. THE FOOD SAFETY AUTHORITY OF IRELANDSEE MORE ON FSAI.IE CAREERS | FOOD SAFETY AUTHORITY OF IRELAND Welcome to the Food Safety Authority of Ireland website. Here you can get food industry information, find food legislation, check for FSAI latest news or make an online complaint. BREXIT | FOOD SAFETY AUTHORITY OF IRELAND Brexit. The UK left the EU on Friday 31 January 2020 on the terms set out in the Withdrawal Agreement, including the Protocol on Ireland/Northern Ireland. The Withdrawal Agreement provided for a transition period up to 31 December 2020. On 24 December, the EU and UK negotiating teams reached agreement in principle on a Trade andCooperation
FOOD SAFETY SURVEILLANCE Food Safety Surveillance Food surveillance is conducted by the Authorities to: support food inspection activities. ensure compliance with legal limits for microorganisms and chemical contaminants in foodMAKE A COMPLAINT
You can also call our advice-line on 1890 33 66 77 or report the premises or product to your local environmental health officer (EHO). Food premises are inspected by EHOs (of the Health Service Executive) who also investigate food complaints on our behalf. All details provided on the 'make a complaint' form or to the FSAI advice-line arefully
THE FOOD SAFETY AUTHORITY OF IRELAND Producing and selling eggs. Visit our section on Welfare of hens and registration for information on keeping hens and registering establishments keeping laying hens. If you are producing and selling eggs you must comply with the marketing rules set out in legislation. Please visit the section on egg legislation to access the legislationin detail.
PERSONAL IMPORTS
Personal Imports Bringing food into Ireland from outside the EU for your personal use There are certain foods that you cannot bring into Ireland if you are coming from outside the EU. POTENTIAL FOR TRANSMISSION OF ANTIMICROBIAL RESISTANCE IN 2 of 58 2015Pot5eton0tial0 olelatt f5rrloo00t5eton0tT55stime0oAt cbon5PloAt5etRP0hm s Potential for Transmission of Antimicrobial Resistance in the Food Chain MAXIMUM AMOUNTS OF VITIMANS AND MINERALS Maximum Amounts of Vitamins and Minerals. Maximum amounts of vitamins and minerals in these types of products have not been set. However, safe levels of vitamins and minerals must be taken into account when formulating products. THE FOOD SAFETY AUTHORITY OF IRELAND The Food Safety Authority of Ireland. The FSAI provides advice to businesses on how to produce safe food. The FSAI ensures that food produced and sold in Ireland meets high standards. The FSAI puts consumers' interests first and foremost. The FSAI ensures that food complies with legal requirements. THE FOOD SAFETY AUTHORITY OF IRELANDSEE MORE ON FSAI.IE CAREERS | FOOD SAFETY AUTHORITY OF IRELAND Welcome to the Food Safety Authority of Ireland website. Here you can get food industry information, find food legislation, check for FSAI latest news or make an online complaint. BREXIT | FOOD SAFETY AUTHORITY OF IRELAND Brexit. The UK left the EU on Friday 31 January 2020 on the terms set out in the Withdrawal Agreement, including the Protocol on Ireland/Northern Ireland. The Withdrawal Agreement provided for a transition period up to 31 December 2020. On 24 December, the EU and UK negotiating teams reached agreement in principle on a Trade andCooperation
FOOD SAFETY SURVEILLANCE Food Safety Surveillance Food surveillance is conducted by the Authorities to: support food inspection activities. ensure compliance with legal limits for microorganisms and chemical contaminants in foodMAKE A COMPLAINT
You can also call our advice-line on 1890 33 66 77 or report the premises or product to your local environmental health officer (EHO). Food premises are inspected by EHOs (of the Health Service Executive) who also investigate food complaints on our behalf. All details provided on the 'make a complaint' form or to the FSAI advice-line arefully
THE FOOD SAFETY AUTHORITY OF IRELAND Producing and selling eggs. Visit our section on Welfare of hens and registration for information on keeping hens and registering establishments keeping laying hens. If you are producing and selling eggs you must comply with the marketing rules set out in legislation. Please visit the section on egg legislation to access the legislationin detail.
PERSONAL IMPORTS
Personal Imports Bringing food into Ireland from outside the EU for your personal use There are certain foods that you cannot bring into Ireland if you are coming from outside the EU. POTENTIAL FOR TRANSMISSION OF ANTIMICROBIAL RESISTANCE IN 2 of 58 2015Pot5eton0tial0 olelatt f5rrloo00t5eton0tT55stime0oAt cbon5PloAt5etRP0hm s Potential for Transmission of Antimicrobial Resistance in the Food Chain MAXIMUM AMOUNTS OF VITIMANS AND MINERALS Maximum Amounts of Vitamins and Minerals. Maximum amounts of vitamins and minerals in these types of products have not been set. However, safe levels of vitamins and minerals must be taken into account when formulating products. FOOD SAFETY SURVEILLANCE Food Safety Surveillance Food surveillance is conducted by the Authorities to: support food inspection activities. ensure compliance with legal limits for microorganisms and chemical contaminants in foodPERSONAL IMPORTS
Personal Imports Bringing food into Ireland from outside the EU for your personal use There are certain foods that you cannot bring into Ireland if you are coming from outside the EU. ALLERGENS | FOOD INFORMATION | FOOD LEGISLATION Allergens. Food businesses must declare the presence of food allergens used as ingredients in their foods. In this section you will find the EU list of 14 allergens that must be declared and how to THE FOOD SAFETY AUTHORITY OF IRELAND Breakfast Bite: food safety - back to basics. Monday, 27 April 2020. The Food Safety Authority of Ireland (FSAI) would like to present ‘Breakfast Bites’, a series of free, informal events for smallfood businesses.
FREE RANGE | FAQS | THE FOOD SAFETY AUTHORITY OF IRELAND The term ‘free range’ is legally defined for two foods – eggs and poultry meat. Therefore, only these two types of food can be called ‘free range’ and only where they meet the requirements set out for use of this term in the relevant legislation. However, there may be foods labelled as ‘free range FSAI INCIDENT REPORT FORM Section 6: Other Information. Any other details known relevant to the incident: Note: When you submit this form it is sent to foodincidents@fsai.ie. The FSAI Food Incidents team will acknowledge receipt. If no acknowledgment is forthcoming please telephone FSAI on 01 8171300 or out of hours, in an emergency, please telephone 01 6856555.
NOVEL FOOD APPLICATIONS Novel Food Applications. Information on novel foods has been moved to the Food Legislation - Novel Foods. Last reviewed: 11/10/2018. Healthy Eating. Nutrition & Health Claims. Novel Food Applications. Safety Assessments on Novel Food Applications. Substantial Equivalence Opinions. Salt & Health.SEARCH RESULTS
Food Safety Authority of Ireland, The Exchange, George’s Dock, IFSC, D01 P2V6, Dublin 1.. FSAI advice service: info@fsai.ie SAFE PRODUCTION OF SUSHI Food business operators preparing sushi rice have a choice from 2 options. Either: Cool rice to 5°C or below within 2 hours of cooking. or. Uniformly acidifying rice to pH 4.6 or below immediately after cooking to allow warm/hot rice to be kept at room temperature forSEARCH RESULTS
34600 results for 'baby food' (Page 10) Energy restricted diets | Foods for Particular Nutritional Energy restricted diets. From the 20th July 2016 Directive 2009/39/EC (PARNUTs) is repealed by Regulation (EU) No 609/2013 of 12 June 2013 on food intended for infants and young children, food for special medical purposes, and total diet replacement for weight control. * Skip to Navigation | * Skip to Content |* Skip to Footer
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The FSAI provides advice to businesses on how to produce safe food.*
The FSAI ensures that food produced and sold in Ireland meets highstandards
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The FSAI puts consumers' interests first and foremost*
The FSAI ensures that food complies with legal requirementsLATEST FOOD ALERTS
Recall of Cumberland Sausages from O Flynns Gourmet Sausage Company Due to the Presence of SalmonellaMarch 26th
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Recall of a Batch of Unique Paper Drinking Straws Due to ElevatedLevels of 3-MCPD
March 19th
LATEST FOOD ALLERGEN ALERTS Undeclared Sulphur Dioxide in a Batch of Alesto Cacao and Orange Raw Fruit and Nut Bar, Sold by LidlApril 3rd
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Guidance Published on Stricter Rules for Advertising and MarketingInfant Formula
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FOOD SAFETY AUTHORITY OF IRELAND, The Exchange, George’s Dock, IFSC,D01 P2V6, Dublin 1.
* FSAI advice line: 1890 33 66 77 | Tel: +353 1 817 1300 | Email:info@fsai.ie
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FOOD SAFETY AUTHORITY OF IRELAND, The Exchange, George’s Dock, IFSC,D01 P2V6, Dublin 1.
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