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MONITORING & SURVEILLANCE SERIES

The single integrated multi-annual national control plan, hereafter referred to as the National Control Plan (NCP), presented by Ireland for the period from 1st January 2018 to 31st December 2022.

In recent years a number of ready-to-eat (RTE) spreads and dip have been linked to foodborne illness worldwide.

Over four years (2021-2025), the Department of Health aims to reduce calories, saturated fat, sugar and salt in the Irish diet.

The Food Reformulation Task Force will implement the Roadmap for Food Product Reformulation and monitor progress made in reducing energy (calories), saturated fat, sugar and salt in processed packaged food.

Hazard Analysis and Critical Control Point (HACCP) is a systematic approach to identifying and controlling hazards (i.e. microbiological, chemical or physical) that could pose a danger to the preparation of safe food.

Bliain claochlaithe ab ea 2022 don Údarás. Glacadh le foghlaim ón bpaindéim COVID-19 agus cuireadh nuálaíocht chun cinn. Bhog an eagraíocht go samhail oibre hibrideach agus tháinig athrú mór ar phróifíl foirne an Údaráis ag tabhairt eolais agus deiseanna nua. Ba mhaith linn aitheantas a thabhairt do...

2022 was a year of transformation for the Authority. Learnings from the COVID-19 pandemic were embraced and innovation was championed. The organisation moved to a hybrid working model and the staff profile of the Authority changed dramatically bringing new knowledge and opportunities.