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Tuarascáil Bhliantúil 2017
Cosnaímid ár dtomhaltóirí trí phobal comhoibríoch sábháilteachta bia a stiúradh chun leanúint i gcónaí le caighdeáin bhia a ardú agus cultúr barr feabhais a chruthú.
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Enterobacteriaceae limits for ice cream (containing milk ingredients) and frozen dairy desserts samp
It is important that shops selling ice-cream are clean to ensure that the ice-cream they are selling is safe to eat.
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Advice for Caterers on Serving Burgers that are Safe to Eat
When cooking and serving minced meat burgers, cook them fully to guarantee any harmful microorganisms present, e.g. bacteria, are destroyed.
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Survey of the microbiological safety of ready-to-eat cakes, pastries and desserts with high-risk fil
Investigation into the microbiological safety of ready-to-eat (RTE) cakes, pastries and desserts.
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Survey of the microbiological safety of pre-packaged ready-to-eat nuts seeds and dried fruit
Samples were tested for Listeria monocytogenes, Shiga toxin-producing Escherichia coli (STEC),1 Salmonella and Escherichia coli.
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Food Law Enforcement Policy
This enforcement policy explains how food legislation is enforced in Ireland and describes the consequences of non-compliance.
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Survey of the Trans Fatty Acid Content in Processed Food Products in Ireland
Trans Fatty Acid Content in Processed Food Products in Ireland
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Guidance Note 17 The Labelling of Meat and Meat as an Ingredient
This applies to all meat and foodstuffs that contain meat as an ingredient marketed in Ireland.
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Guidance Note 15 Cook-chill Systems in the Food Service Sector
A cook-chill food is a food product produced using a cook-chill system with a shelf life not greater than five days.
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An Investigation of the Most Appropriate Z-Value to be used in Calculating ‘Equivalent Cooks’ for Be
The safety of beef burgers is dependent on sufficient cooking to ensure the destruction of pathogens.
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