samedi 22 juillet 2000

Department of Agriculture, Food and Rural Development (Irlande) 25-07 SLAUGHTER PREMIUM 2000 - PRODUCER STATEMENTS

http://www.irlgov.ie/daff/Pressrel/2001/105-2001.htm

  mercredi 29 mai 2002 14:38

FSAI - Guidance Note 8 - The Implementation of Food Safety Management Systems in Beef and Lamb Slaughter Plants based on HACCP Principles.
(document de 68 pages)

http://www.fsai.ie/publications/index.asp

samedi 22 mars 2003 10:57

FSAI - Food Safety Authority of Ireland Annual Report 2001

http://www.fsai.ie/publications/index.asp

FSAI - Au sommaire :
Guidelines for the Interpretation of Results of Microbiological Analysis of Some Ready-To-Eat Foods Sampled at Point of Sale
Guidance Note on Approval and Operation of Independent Meat Production Units under EC Meat Legislation - Meat Products, Minced Meat & Meat Preparations
Guidance Note on Approval and Operation of Independent Meat Production Units under EC Fresh Meat Legislation
Guidance Note on the implementation of European Communities (Infant Formulae and Follow-on Formulae) Regulations, 1998 to 2000
The implementation of Food Safety Management Systems in Beef and Lamb Slaughter Plants based on HACCP Principles
Legislation in Ireland Flavourings Legislation in Ireland
Guidance note - Product Recall and Traceability
Guidance note - Compliance with Regulation 4.2 of the European Communities (Hygiene of Foodstuffs) Regulations 2000 (S.I. No. 165 of 2000)
The Labelling of Food in Ireland 2002
Survey of the Implementation of HACCP (Hazard Analysis and Critical Control Point) and Food Hygiene Training in Irish Food Businesses

http://www.fsai.ie/publications/index.asp

(information transmise par Loïc MEUNIER)

mercredi 2 juillet 2003 22:22

FOOD NAVIGATOR 02/07/03 HACCP: limiting risk in Ireland
A national campaign in Ireland will tackle food safety standards by highlighting the value of  HACCP absorption, announced the Food Safety Authority of Ireland (FSAI) on Monday....
http://www..foodnavigator.com/news/news.asp?id=7916

MERCREDI 24 NOVEMBRE 2004

FSAI 23/11/04 HACCP Butcher Shops / Meat Counter PDF 1638kb
http://www.fsai.ie/publications/haccp/HACCP_BUTCHER.pdf

JEUDI 02 DECEMBRE 2004

FSAI 01/12/04 Assessment of compliance with the HACCP based element (Regulation 4.2) of the European Communities (Hygiene of Foodstuffs) Regulations, 2000 (S.I. No. 165 of 2000) (Revision 1) (2004) PDF 850kb 
http://www.fsai.ie/publications/guidance_notes/gn11_revision.pdf 

MARDI 01 AOUT 2006

FSAI 31/07/06 FSAI Report Indicates Doubling of HACCP Compliance at Meat Outlets Following Nationwide Information Campaign
http://www.fsai.ie/news/press/pr_06/pr20060731.asp

MARDI 20 MARS 2007

NATIONAL FOOD CENTER (Dublin) - Dec 2005 - Restaurant and catering food safety : putting HACCP on the menu
HACCP for Irish restaurants
http://www.eu-rain.com/publications/docs/RCFS.pdf

JEUDI 19 AVRIL 2007

FSAI 19/04/07 No. 11 - Assessment of HACCP Compliance (Revision 2) PDF 140kb
http://www.fsai.ie/publications/guidance_notes/gn11.pdf

MERCREDI 09 MAI 2007

IHF - Practical Guidelines on HACCP for Irish Hotels Federation Members
http://www.ihf.ie/reports/healthsafety/hazard/hazard1.htm

SAMEDI 03 NOVEMBRE 2007

FSAINEWS SEPT/OCT 2007 FSAI-HSE National HACCP Strategy 2007-2010:
A Strategy to Facilitate an Increase in the Development, Implementation and Maintenance of Food Safety Management Systems within the Irish Food Industry
http://www.fsai.ie/industry/haccp/industry_haccp_strategy.asp

JEUDI 22 NOVEMBRE 2007

FSAI - Nouveaux "guidance notes":
Guidance Note No. 23 Development and Assessment of Recognised National
Voluntary Guides to Good Hygiene Practice and the Application of HACCP Principles
http://www.fsai.ie/publications/guidance_notes/gn23.pdf

MERCREDI 02 JUILLET 2008

The Irish HACCP Strategy
http://www.fao.org/ag/agn/agns/files/botswana2006/7HACCP%20strategy%20Ireland%20(Friel).pdf
Mary Friel PhD
Food Safety Authority of Ireland
Workshop on strengthening food safety in small and less developed food
businesses
Botswana, November 28th – December 1st 2006

VENDREDI 13 MARS 2009

FSAI NEWSLETTER Volume 11, Issue 1 - January/February '09 1.10mb
http://www.fsai.ie/news/newsletter/nl_09/newsletter_536.pdf
Au sommaire:
Safe Catering Pack — A User Friendly Approach to HACCP