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Updated Guidance on Food Labelling Challenges Caused by the Crisis in Ukraine
The purpose of this guidance is to support a consistent approach to the labelling of foods, in the short term, where ingredients must be substituted due to supply issues.
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Guidance on Food Labelling Challenges Caused by the Crisis in Ukraine
The purpose of this guidance is to support a consistent approach to the labelling of foods, in the short term, where ingredients must be substituted due to supply issues
View this page - Guidance Note 39 Guidance for Food Business Operators Supervised by the Health Service Executive on View this page
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Survey of Plant-based Fermented Beverages Available on the Irish Market
MONITORING & SURVEILLANCE SERIES
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Food Hypersensitivity
Food allergy and intolerance
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The National Control Plan for Ireland 2017-2022
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.
View this page - Protein Infographic View this page
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Survey of the Microbiological Safety of Refrigerated Ready-to-eat (RTE) Spreads and Dips (18NS5)
In recent years a number of ready-to-eat (RTE) spreads and dip have been linked to foodborne illness worldwide.
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Decision Tree and Calculator for Determining Food Product Reformulation Baseline
Over four years (2021-2025), the Department of Health aims to reduce calories, saturated fat, sugar and salt in the Irish diet.
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Food Reformulation Task Force: A Technical Report on the Methodology for Setting Nutrient Baseline V
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.
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