Friday, 19 December 2014
This Guide to Good Hygiene Practice is the collaborative work of the Food Safety Authority of Ireland, the Health Service Executive and Country Markets Ltd.
The guide is aimed at the low-risk producers in country markets who account for the majority of food produced and sold at our weekly markets. Producers of high-risk foods are directed towards the Food Safety Authority of Ireland’s Safe Catering Pack for best practice.
In order to produce safe food, it is essential you understand the risks involved and how to control them. Before you start, you must have basic food hygiene conditions and practices in place (these are called ‘prerequisites). You must also know what can go wrong in your kitchen, what you can do to prevent it and make sure you are doing it. In simple terms, it involves controlling ingredients and supplies coming into your kitchen and what you do with them after that.
