FOOD LEGISLATION AND NATIONAL FOOD SAFETY AGENCIES
What you will learn:
• Food Hygiene Regulations 1950–1989
• Food information to Consumers (FIC) Regulation 2011
• European Communities (Hygiene of Foodstuffs) Regulations 2006 (amended 2009 and 2010)
• Sale of Food and Drugs Acts 1875, 1879, 1899 and 1936
• Health Acts 1947, 1953 and 1970
• Food Safety Authority of Ireland (FSAI)
FOOD LEGISLATION
The Irish food industry has a responsibility to produce safe food for consumers. National and European food legislation outlines regulations that ensure the provision of safe food from food manufacturers and retailers. Failure to follow these can lead to companies being fined or closed down.
Food Hygiene Regulations 1950–1989
These regulations: • ban the sale of food that is diseased, contaminated or unfit for human consumption • require precautions to be taken to prevent the contamination of food at all stages of manufacture, packaging and distribution
• require food premises to maintain hygienic conditions • require food handlers to maintain the highest standard of hygiene and safety and adhere to a Hazard Analysis and Critical Control Point (HACCP) system
• require mobile food stalls where food is prepared and cooked/heated to obtain a licence.
When there is an immediate threat to public health, closure orders can be issued to food premises and unfit food can be destroyed.
Food Information to Consumers (FIC) Regulation 2011
For information on the Food Information to Consumers (FIC) Regulation see page 198.
Leaving Certificate Home Economics 251
• Department of Agriculture, Food and the Marine
• Department of Health
• Department of the Environment, Community and Local Government
• Health Service Executive (HSE) • Public analyst laboratories • Local authorities
• Safe Food (the Food Safety Promotion Board)
CHAPTER 11 FOOD SAFETY AND HYGIENE
FOOD LEGISLATION AND NATIONAL FOOD SAFETY AGENCIES
