The Food Safety Company

Retail Quality Assurance Services are beneficial for several reasons;

Regulatory Compliance: Retail business must comply with Food Safety Regulations. QA services ensure that these regulations and standards are met, helping to avoid legal issues or penalties. Having a QA consultant can assist the business in preparation for regulatory authority inspections and enable the team to always be audit ready and compliant.
Auditing and Inspection: QA personnel can replicate or simulate audit/inspections, which in turn assists management, senior and junior team members to prepare for such audits e.g, from the Health Service Executive, Food Safety Authority of Ireland or 3^rd Party Food Safety and Hygiene Audits.

QA Personnel ensure that every part of the supply chain from to fork adheres to quality standards. QA members help retailers monitor and manage risks closely and effectively through internal inspections

Food Safety Management Systems: It is a legal requirement for retail business to have a Food Safety Management System in place. QA personnel are responsible for developing and updating Food Safety Management Systems that are bespoke to the business. Legislation and standards continuously change and updates must be reflected through policies and standard operating procedures.
Food Safety Culture: QA personnel are responsible for training all staff in the retail business. Continuous training through in-house sessions and tool box talks help promote a positive food safety culture within a retail business. Training can range from Food Safety, Hygiene, Audit Preparation, Allergen Awareness, Chemical Training or tailored, bespoke training.
Customer Confidence and Satisfaction: When customers are aware that a business prioritises food safety, they trust the retailer, positively improving sales and business success. Customer health and safety is of great importance. QA personnel ensure food products meet safety standards and help protect consumers from foodborne illness, contamination and allergenic reactions. This in turn builds trust and loyalty.

For further information on Quality Assurance Services, click here.

Please call the office number on: 021 – 4355917 or Email: info@thefoodsafetycompany.ie

Achieving approval under Regulation (EC) No. 853/2004, which sets specific hygiene rules for food of animal origin in the European Union, involves a detailed and structured process. Below is a step-by-step guide to help a food business achieve this approval:

Step 1: Understand the Regulation

Study Regulation (EC) No. 853/2004: Familiarize yourself with the specific hygiene requirements for food of animal origin, including rules for different types of products (e.g., meat, fish, dairy, eggs).
Identify Applicable Sections: Determine which parts of the regulation apply to your business, depending on the type of food products you handle.

Step 2: Prepare Your Facility

Design and Layout: Ensure that your facility’s design and layout comply with hygiene requirements, including proper separation of clean and dirty areas, and the use of materials that are easy to clean and disinfect.
Equipment and Utensils: Ensure that all equipment and utensils used in the processing, handling, and storage of food are hygienic, and can be effectively cleaned and maintained.
Water Supply: Make sure your water supply meets potable water standards, as required by the regulation.

Step 3: Implement a HACCP-Based System

HACCP Plan: Develop and implement a Hazard Analysis and Critical Control Points (HACCP) plan. This plan should identify potential hazards in your production process, establish critical control points, set limits, and outline monitoring and corrective actions.
Documentation: Maintain detailed records of all HACCP procedures, monitoring, and corrective actions to demonstrate compliance.

Step 4: Establish Pre-Requisite Programme (PRP)/Good Hygiene Practices (GHP)

Staff Hygiene Training: Train all employees on personal hygiene and food safety practices, ensuring they understand their role in maintaining food safety.
Cleaning and Sanitation Procedures: Implement strict cleaning and sanitation procedures for all areas of the facility, and ensure regular monitoring.
Pest Control: Establish a robust pest control program to prevent contamination.
Waste Management: Ensure that waste is effectively managed and disposed of in a way that does not pose a risk of contamination.

Step 5: Implement Traceability Systems

Product Traceability: Develop systems to trace all ingredients and food products from receipt through processing and distribution. This includes maintaining records of suppliers and customers.
Labeling Compliance: Ensure that all product labeling complies with EU regulations, providing necessary information for traceability.

Step 6: Conduct Internal Audits

Internal Audits: Regularly conduct internal audits of your processes, facility, and documentation to ensure ongoing compliance with the regulation.
Corrective Actions: Address any non-conformities identified during audits promptly, and document the actions taken.

Step 7: Prepare for External Inspection

Contact Competent Authority: Contact your local competent authority (e.g., food safety authority) to request an inspection for Regulation (EC) No. 853/2004 approval.
Inspection Preparation: Ensure that your facility is fully prepared for inspection by reviewing all processes, records, and hygiene practices.
Compliance Check: During the inspection, demonstrate compliance with all aspects of the regulation, including hygiene, HACCP, and traceability systems.

Step 8: Post-Inspection

Review Inspection Report: After the inspection, review the report provided by the authority. If any issues are identified, address them promptly and provide evidence of corrective actions.

Approval: If your business meets the required standards, you will receive approval under Regulation (EC) No. 853/2004, allowing you to produce and distribute food of animal origin within the EU market.

Step 9: Maintain Compliance

Ongoing Monitoring: Continuously monitor and improve your hygiene practices, HACCP system, and traceability procedures.
Regular Training: Provide ongoing training to staff to ensure they stay informed about food safety practices and regulatory requirements.
Stay Updated: Keep up-to-date with any changes to Regulation (EC) No. 853/2004 or related legislation to ensure ongoing compliance.

Step 10: Re-Inspections and Renewals

Periodic Re-Inspections: Expect periodic inspections by the competent authority to ensure continued compliance. Address any recommendations or issues they raise.
Documentation Review: Regularly review and update all relevant documentation to reflect any changes in processes or regulations.

By following these steps, your food business can achieve and maintain approval under Regulation (EC) No. 853/2004, ensuring that your products meet the high standards required for the EU market.

The Food Safety Company offers a flexible technical placement service that provides businesses with experienced food safety or health and safety professionals on a part-time or full-time basis. This service is ideal for companies, especially small to medium-sized ones, that need expert support for their 853 application but find it more cost-effective than hiring a full-time resource. Whether for ongoing support or short-term projects, our professionals are available to ensure your business meets regulatory requirements efficiently and effectively.

In Ireland, there are different agencies involved in monitoring and holding the food industry responsible for food safety and management.

The Health Service Executive (HSE) employs Environmental Health Officers (EHO) to inspect and monitor food businesses in which food is manufactured or sold. There is a registry for EHO’s on the HSE website so your local officer can be easily located.

Inspections by an independent authority are important as they ensure that food law is being fulfilled by food businesses throughout the production and sale of foods. It is the law to have safe and controlled environments for the production and sale of food for consumption. Food businesses are therefore subject to compliance checks which is a large part of what the EHO inspections are.

While every business functions slightly differently, the same laws apply to them all. However, many aspects of a food business is taken into account during these inspections such as risk assessments the business may have accounted for, how reliable their systems and general compliance has been as a whole, and any ongoing non-conformances already flagged.

EHO’s and inspections prioritise high risk businesses or businesses that have areas of major non-compliances already identified. Repeat inspections, enforcement orders and closure orders can all come from major non-compliances being identified during the EHO’s checks and if little to no action is completed by the food business to rectify any non-conformances, then closure is the eventual route.

Food business operators are responsible for ensuring that the requirements of food law are met within their businesses, including identifying food hazards and controlling risks and only placing safe food on the market. Businesses can be fined and closed if these legal requirements are not sufficiently met.

Food safety includes everything from good personal hygiene, ensuring critical control limits are maintained, washing hands, keeping work areas clean, understanding issues of cross-contamination and allergens and more. EHO’s check all of these areas and more during their inspections and look back on documentation and records to ensure that food safety is being continuously monitored and implemented to the highest standard possible.

Inspections are paramount for food business to be aware of and ready for and they keep food businesses as a whole aiming for the best food safety standards and seeking continuous improvement. Many businesses use food safety consultancy services such as The Food Safety Company to conduct regular audits in between EHO visits so they are suitably prepared and ready for an inspection at any time. This shows a food business is investing in food safety and culture and are actively seeking to create as safe an environment for food creation as possible.

Get in contact with the Food Safety Company today to get your own bespoke quote to ensure your business is ready for inspection at all times.

In the dynamic world of the foodservice industry, ensuring the well-being of both employees and customers is paramount. From preventing accidents and injuries to promoting employee well-being, a comprehensive health and safety strategy is essential for businesses to thrive. While food safety is undoubtedly crucial, the concept of health and safety encompasses a wider spectrum of practices aimed at creating a safe and secure work environment.

The Significance of Health and Safety Training

Health and safety training occupies a central role in fostering a culture of safety within any food business. By investing in comprehensive training programs, businesses can equip their employees with the knowledge, skills, and confidence to navigate their work environment safely and responsibly. This, in turn, translates into a multitude of benefits, including:

Enhanced Employee Safety: Trained employees are better equipped to identify and mitigate potential hazards, reducing the risk of accidents, injuries, and illnesses.
Improved Productivity: A safe and secure work environment fosters employee engagement, reduces absenteeism, and promotes overall well-being. This, in turn, leads to increased productivity and reduced costs associated with staff turnover.
Enhanced Employee Morale: Employees who feel valued and protected by their employer experience greater job satisfaction and a stronger sense of belonging. This positive impact on morale trickles down to customer service and overall business performance.
Legal Compliance: By adhering to health and safety regulations, businesses protect themselves from potential legal liabilities and reputational damage.

Effective Health and Safety Training Practices

Effective health and safety training goes beyond simply providing information; it’s about creating a lasting culture of safety within the organisation. Here are some key principles to consider when designing and implementing training programs:

Tailored Training: Tailor training programs to the specific needs and responsibilities of different roles within the business. This ensures that employees receive the most relevant and applicable information.
Hands-on Learning: Incorporate hands-on activities and simulations into training programs to provide real-world experience and reinforce learning.
Regular Refresher Courses: Conduct regular refresher courses to keep employees’ knowledge and skills up-to-date and address any changes in regulations or procedures.
Engaging and Interactive Delivery: Use engaging and interactive training methods to capture employees’ attention and make learning more enjoyable.

Promoting a Culture of Safety

Beyond formal training, creating a culture of safety requires a holistic approach that encompasses all aspects of the workplace. This includes:

Open Communication: Encourage open communication between employees and management to address safety concerns promptly and effectively.
Incident Reporting: Establish clear and accessible incident reporting procedures to identify and address potential hazards before they cause harm.
Rewarding Safety Practices: Recognise and reward employees who demonstrate a commitment to safety, creating a culture of positive reinforcement.
Regular Safety Audits: Conduct regular safety audits to identify areas for improvement and ensure that safety procedures are being followed consistently.

Conclusion

By prioritising comprehensive health and safety training, businesses can create a safer, more productive, and more positive work environment for their employees. This, in turn, contributes to the overall success and sustainability of the business. Remember, investing in health and safety is not just a legal requirement; it’s an investment in the well-being, productivity, and reputation of your organisation. For more info on our health and safety training please click here.

In today’s fast-paced world, accidents can happen anytime and anywhere. Being prepared to provide first aid in an emergency can make a world of difference in someone’s life. At The Food Safety Company, we recognize the importance of first aid training and are proud to offer a comprehensive range of courses to equip you with the skills and knowledge you need to take action in a crisis.

Emergency First Aid Training:

Our Emergency First Aid Training course is designed for anyone who wants to learn the basics of first aid and be able to respond to common emergencies, such as cuts, burns, bleeding, and choking. The course covers a wide range of topics, including:

Assessment and treatment of injuries
CPR and choking
Use of first aid supplies
Scene safety

This course is ideal for individuals, families, and businesses. It is also a great way to meet your employer’s first aid training requirements.

PHECC First Aid Responder Training:

Our PHECC First Aid Responder Training course is designed for individuals who want to become qualified first aid responders. The course covers a more advanced level of first aid than our Emergency First Aid Training course, and it includes training on:

More complex medical emergencies
Advanced life support (ALS)
Incident management

This course is ideal for individuals who work in high-risk environments or who want to be prepared to provide first aid in a variety of situations.

PHECC First Aid Responder Refresher Training:

Our PHECC First Aid Responder Refresher Training course is designed for qualified first aid responders who need to renew their skills and knowledge. The course covers a refresher on the material covered in the PHECC First Aid Responder Training course, as well as updates on the latest first aid guidelines.

This course is ideal for first aid responders who want to stay up-to-date on their skills and knowledge.

Why Choose The Food Safety Company for First Aid Training?

Our courses are taught by experienced and qualified instructors.
Our courses are designed to be practical and hands-on.
Our courses are in line with Pre-Hospital Emergency Care Council (PHECC).

Enroll in a First Aid Training Course Today!

Don’t wait until an emergency happens to learn first aid. Enroll in a first aid training course today and be prepared to make a difference in someone’s life.

Norovirus, also known as the winter vomiting bug, is a highly contagious intestinal virus that poses a significant threat to the Irish food industry. As the leading cause of foodborne outbreaks, accounting for over half of all reported cases in Ireland, this microscopic menace can wreak havoc on kitchens and dining establishments, causing widespread illness and reputational damage.

The recent norovirus outbreak at a popular hotel in Ireland serves as a stark reminder of the virus’s potential impact. The outbreak, which affected over 50 guests, underscores the importance of stringent hygiene practices and proactive prevention measures in the food industry.

How Norovirus Spreads in Irish Food Service Settings

Norovirus primarily spreads through contaminated food and water. Food workers play a crucial role in the transmission chain, as they can inadvertently transfer the virus to food through poor hygiene practices. This can happen when an infected worker touches their nose, mouth, or eyes and then handles food without washing their hands thoroughly.

Ready-to-eat foods, such as salads, sandwiches, and bakery items, are particularly susceptible to norovirus contamination. These foods are typically consumed without further cooking, leaving the virus intact and able to cause illness. Additionally, norovirus can survive in cold temperatures, making it a threat even in refrigeration settings.

Preventing Norovirus Outbreaks: A Collective Responsibility

Ensuring food safety is a shared responsibility among management and staff in Irish food service establishments. Management must establish and enforce strict hygiene protocols, provide ample training on food safety practices, and create a culture of vigilance among employees. Staff, on the other hand, must adhere to the hygiene guidelines, practice thorough handwashing, and report any signs of illness to their supervisors immediately.

Here are some specific preventative actions that management and staff can take in Irish food service establishments to minimize the risk of norovirus outbreaks:

Thorough Handwashing: Encourage and enforce frequent handwashing with soap and water for at least 20 seconds. Hands should be washed after using the restroom, handling raw food, touching garbage or trash bins, and before handling ready-to-eat foods. Link to Handwashing Guidelines from the Health Protection Surveillance Centre: https://www.hpsc.ie/a-z/gastroenteric/norovirus/
Personal Hygiene: Remind staff to avoid touching their noses, mouths, and eyes while working. They should also cover their mouths and noses when coughing or sneezing.
Reduce Cross-Contamination: Implement proper food handling procedures to prevent cross-contamination between raw and ready-to-eat foods. Use separate utensils, cutting boards, and wash areas for raw and cooked foods.
Clean and Sanitize: Regularly clean and sanitize all surfaces in the kitchen, including countertops, cutting boards, utensils, and appliances. Use appropriate disinfectants and follow cleaning protocols thoroughly. Link to Guidance on Cleaning and Disinfection from the Health Protection Surveillance Centre: https://hberm.com/hpsc-guidelines-for-the-prevention-and-control-of-infection-from-water-systems-in-healthcare-facilities/
Educate and Train: Provide ongoing training and education to staff on proper food handling, personal hygiene, and the importance of reporting illness. Regularly review food safety procedures and update them as needed.

By adopting these preventative measures, Irish food service establishments can significantly reduce their risk of norovirus outbreaks and safeguard the health of their customers. A culture of cleanliness and vigilance is essential to maintain food safety standards and uphold the reputation of the Irish food industry.

Additional Resources

Health Protection Surveillance Centre (HPSC): https://www.hpsc.ie/
Food Safety Authority of Ireland (FSAI): https://www.fsai.ie/

Calling all burger lovers!! Ever wondered about the magic behind those perfectly thin, crispy-on-the-outside, juicy-on-the-inside smash burgers? Join us in this bite-sized blog where we unwrap the secrets of smash burgers. From their intriguing history to the artful smash techniques, we’ve got your cravings covered. Ready to sizzle?

What is a Smash Burger?

A smash burger is when a beef burger is made by squashing a ball of ground beef onto a hot cooking surface, creating a thin patty that is cooked quickly at a high heat. This method results in a crispy exterior and a juicy interior, making for a delicious and flavourful burger.

History of Smash Burgers

smash bu

The origins of smash burgers can be traced back to the early 20th century in the United States. While the exact origin is debated, smash burgers gained popularity in the 1940s and 1950s as diners and burger joints began using the technique to create quick and tasty burgers. Over the years, they have evolved, and today, smash burgers are enjoyed worldwide.

Cooking Techniques

Ingredients:

Ground beef (typically 80% lean, 20% fat for juiciness)

Salt and pepper for seasoning

Soft burger buns

Cheese slices (optional)

Lettuce, tomatoes, onions, pickles, ketchup, and mayonnaise for toppings

Cooking Steps:

Preheat the cooking surface: Whether you’re using a griddle, frying pan, or flat-top grill, preheat it over medium-high to high heat.

Divide and form the beef: Divide the ground beef into small balls (about 2-3 ounces each). Season one side of each ball with salt and pepper.

Smash the burger: Place a ball of beef onto the hot surface and immediately smash it flat with a spatula. Press down firmly to create a thin patty. Season the top side with salt and pepper.

Cook quickly: Let the patty cook for 3-5 minutes. Flip the patty and add cheese if desired. Cook for an additional 3-5 minutes.

Assemble the burger: Transfer the patty to a bun and add your favourite toppings and condiments.

Safety of Smash Burgers

To ensure the safety of smash burgers, it’s essential to cook the ground beef to an internal temperature of at least 75°C to kill any harmful bacteria. Using a meat thermometer is a reliable way to check the doneness of the burgers and ensure they are safe to eat. Mince meat should never be consumed raw even if seared on the outside.

Ensure to choose meat that is in date and has the correct labeling,

Store the meat in the refrigerator at a temperature of between 0°C-5°C

Ensure all equipment and surfaces used for storage, preparation, and cooking are clean and sanitized

Ensure to segregate raw foods to ready-to-eat foods, do not let the burger toppings come into contact with the raw meat for example.

Wash hands thoroughly following correct methods before preparation and after handling raw meat

If you suffer from gastrointestinal illness do not prepare foods for other people.

For more information on food safety, see our upcoming training dates here.

Nursing homes play a vital role in providing care and support for elderly individuals. Maintaining a clean and hygienic nursing home is crucial to ensure the well-being and health of each resident. In this article, we will explore the essential hygiene requirements for nursing homes, highlighting the importance of adherence to these standards in promoting a safe and comfortable living space for residents.

Below are general hygiene considerations that are often applicable in a nursing home:

👩‍🏫👨🏿‍🏫 Training and Education:

Ongoing training for staff members on hygiene practices and infection control.
Educating residents and their families on the importance of personal hygiene.

🧹🧽Cleaning & Sanitation:

Regular cleaning and disinfection of surfaces, especially high-touch areas.
Adequate cleaning supplies and equipment should be available.

🧼 Personal Hygiene:

Staff members should practice regular handwashing using soap and water or alcohol-based hand sanitizers.
Adequate facilities for hand hygiene should be available throughout the nursing home.
Residents should receive assistance with personal hygiene tasks as needed.

🧺 Laundry Hygiene:

Proper laundering of residents’ clothing (>60°C) and linens to prevent the spread of infections.
A system of proper disposal of soiled linens and clothing is advisable.
Adequate facilities and procedures for laundry hygiene are required.

🌡️ 📋 HACCP/Records:

Adherence to food safety standards in the preparation, storage, and serving of meals.
Temperatures of Critical Control Points (CCP’s) should be recorded in ‘real time’ at regular intervals throughout the day.
Regular inspection and maintenance of kitchen and dining areas.

🗑️ Waste Management:

Proper segregation and disposal of different types of waste, including medical waste.
Compliance with waste management regulations.

🍽️ Dining & Experience:

Adequate ventilation and lighting to support a clean and healthy environment.
Regular maintenance to address any issues that could impact hygiene.

Please note that this is a general overview, and specific regulations may vary.

It’s crucial to refer to the latest guidelines and regulations available through both Health Service Executive (HSE) or the Health Information and Quality Authority (HIQA) in Ireland for the most accurate and current information. For food safety training and guidance, email our team at info@thefoodsafetycompany.ie.

Pumpkins are the quintessential symbol of autumn and Halloween. From carving a spooky pumpkin to creating delicious pies and soups, pumpkins can add a touch of magic to your fall festivities. But before you dive into pumpkin carving and cooking, it’s important to follow a few simple rules to ensure that your pumpkin journey is not just fun, but safe. In this guide, we’ll take you through the process of pumpkin preparation from carving to cooking, all while keeping food safety in mind.

1. Pumpkin Picking:

Choose a pumpkin that is firm, free from soft spots, and has a sturdy stem. A clean pumpkin exterior is essential to avoid contamination from dirt and mold.

2. Tools of the Trade:

When it’s time to carve, make sure your carving tools are clean and sanitized. Cleanse your hands thoroughly before and after handling the pumpkin’s insides. Utilize a designated pumpkin-carving knife to prevent accidents.

3. Scoop Safely:

When gutting your pumpkin, use clean hands or sanitized utensils. Resist the temptation to snack on raw pumpkin seeds during the carving process.

4. Cooking Time:

If you plan to use your pumpkin for recipes like pies, soups, or roasted pumpkin, wash the pumpkin’s exterior to remove any lingering dirt. Be sure to cut and cook the pumpkin before use to eliminate potential pathogens.

5. Roasting Ritual:

If you’re roasting pumpkin seeds, clean them thoroughly and ensure they are roasted at the right temperature to kill any bacteria. Store roasted seeds in an airtight container.

6. Chilling the Cauldron:

Leftover cooked pumpkins should be cooled promptly and stored in the refrigerator within two hours. Store leftovers in airtight containers or wrap them to avoid contamination.

7. Botulism Beware:

Canned pumpkin puree is popular for many recipes. If you’re canning your own, follow proper canning guidelines to avoid the risk of botulism. Any unsealed or spoiled jars should be discarded.

8. Avoid Lingerers:

Pumpkin dishes that have been left out at room temperature for too long can pose a food safety risk. Discard any leftovers that have been out for over two hours.

9. Spice Safely:

Be cautious with spice blends, especially if they’ve been stored for a while. Spices can lose potency over time, potentially leading to underseasoned dishes.

10. Allergy Alert:

If you’re hosting a Halloween party, be aware of your guests’ food allergies and sensitivities. Provide allergen-free options to ensure everyone’s safety.

11. Pumpkin’s Afterlife:

Consider composting your pumpkin or checking for local pumpkin recycling programs to reduce waste.

From the spooky fun of pumpkin carving to the comforting flavors of pumpkin recipes, celebrating the Autumn season is a delightful experience. Just remember to follow these precautions, and you can enjoy the season without any pumpkin perils. Have a safe and happy Halloween from all of us at The Food Safety Company!!

For more on safe food preparation, get in touch with our team here.

Food business operators have a responsibility for the quality of water used directly, e.g. as an ingredient in food production, or indirectly, e.g. in cleaning or processing during the manufacturing of food. The quality of the water used in food production must meet the basic standards governing the quality of drinking water, i.e. potable water intended for human consumption. Water quality regulations for food business operators are governed by the European Union (EU) and the national authorities. In Ireland, the Environmental Protection Agency (EPA) is responsible for monitoring and regulating water quality. Food business operators must comply with Drinking Water Regulations to ensure the safety and quality of water used in their establishments. Here are some key considerations:

EU and Irish Drinking Water Regulations.

Ireland must comply with EU Drinking Water Regulations, which sets the standards for the quality of water intended for human consumption. These regulations specify the maximum allowable levels for various contaminants, including microbiological, chemical, and indicator parameters. Uisce Éireann is responsible for supplying safe drinking water to consumers. Food business operators should receive water that complies with Uisce Éireann’s standards.

Water Source:

The source of water you use for food preparation, cleaning, and consumption must be safe and meet regulatory standards. The majority of drinking water used by food business operators in Ireland is supplied by:

Public Water Supplies – these water supplies are administered and maintained by 31 local authorities across Ireland on behalf of Uisce Éireann. They are responsible for testing and monitoring the water and the results are available on most local authority websites for water supplies in their geographical area or on the Uisce Éireann’s website. These results can be used by the food business operator to confirm that the quality of the water supply is compliant with EU Drinking Water Regulations. The relevant local authority is responsible for testing and monitoring the water up to the point of compliance *.

*After the point of compliance, the food business operator is responsible for the maintenance and verification of the quality of the water supply they use.

Group Water Schemes – these water supplies can be provided in areas where a local authority does not provide public water supply. A group water scheme can be set up by two or more properties coming together to provide their own drinking water supply either through public mains or through a private source (lake or groundwater source). Generally, the relevant local authority is not responsible for the maintenance of the water system, e.g. checking for leaks, or distribution network. However, it can be requested that the local authority take over the scheme and will then be responsible for maintaining the system. If the group water scheme remains private, it may get technical and grant assistance from the local authority for any necessary maintenance. The relevant local authority is responsible for testing and monitoring the water up to the point of compliance *.

Small Private Water Supplies – if a public water supply or group water scheme is not available, a small private water supply (private well) may be required. The relevant local authority will have the remit to test the quality of water, however, the food business operator is responsible for the maintenance and/or treatment of the small private water supply. Regular testing and treatment may be necessary to ensure compliance.

It is important to stay up to date on the latest regulations and guidelines related to water quality, as they may be subject to updates and changes over time. Regular training and education of staff regarding water safety and hygiene practices are essential to ensure compliance with these regulations.

Ensure that employees have access to clean and safe water for handwashing, Proper handwashing is essential for food safety.
Use clean and safe water for cleaning food contact surfaces, utensils, and equipment.
Regularly monitor and test the water quality in your establishment to ensure it meets regulatory standards. Keep records of these test results as they may be required during inspections.
Have a plan in place for emergencies that could affect water quality,
Maintain records of all water quality tests, treatments, and actions taken to address water quality issues. They are required to demonstrate compliance with regulations.

TEL/TEFL

All food business operators are required to have a Trade Effluent License or Trade Effluent Fats Oils & Grease License. (FOG license). Currently, all establishments that require a FOG license are being inspected by Uisce Éireann.

Trade Effluent License – all food business operators that have a swimming pool on site.

Trade Effluent FOG License – all other food business operators.

FOG is generated from kitchens where food is prepared, cooked, or served. It should never be washed down the sink. If you are operating to best practice, you may already have a grease trap or grease removal unit. This should be serviced in accordance with the manufacturer’s recommendations, recording how your used cooking oil is recycled and keeping records of all maintenance and servicing. If you are operating a food service establishment, it is likely you are generating FOG.

Trade effluent is any liquid waste, other than surface water and domestic wastewater that is discharged from a premises. If you operate a food service establishment you produce trade effluent. Trade Effluent FOG Licences set out conditions that the food service establishment must comply with. If you do not have a Trade Effluent FOG License, you are only allowed to discharge domestic effluent which is typically wastewater from person washing, domestic, and toilet use. If trade effluent from your business is discharged to the sewer you need to apply for a Trade Effluent FOG Licence. This is a legal requirement in line with Section 16 of the Local Government (Water Pollution) Acts 1997 and 1990 as amended.

The Food Safety Company can help you stay compliant in all areas of your food business. For more information, get in touch here.

If you are a food business owner or manager, you know the importance of training your staff to comply with food safety regulations. When it comes to choosing the right training methods, there are many options available, such as online, public, or in-house training. Each option has its own advantages and disadvantages, depending on your specific needs and preferences. However, in this blog post, we will focus on the benefits of in-house training, which is a type of training that is delivered within your business premises by a qualified trainer.

What is In-House Training?

In-house training is a form of training that is customized to suit the needs and goals of your business and employees. It allows you to choose the topics, the duration, the schedule, and the format of the training, depending on what works best for you. It also means that you can have all your staff trained at the same time, without having to send them off-site or disrupt their normal work routine.

In-house training is usually delivered by a licensed provider of certified food safety training programs, such as The Food Safety Company. The Food Safety Company are expert in food safety consultancy and training, with over 23 years of experience in helping food businesses across Ireland to comply with food safety regulations and maintain a safe and hygienic food service environment.

The Food Safety Company offers a variety of customized in-house food safety training courses to clients looking for tailored programs. These courses are suitable for all food workers, from food service staff to quality controllers. Some of the popular courses include:

Level 1 Food Safety, HACCP, and Allergen Awareness: This 2-hour course is suitable for front-of-house staff, and pantry staff, and as a refresher course for food handlers who have completed training in the past.
Level 2 Food Safety, HACCP, and Allergen Awareness: This 4-hour course is suitable for all food handlers who are directly involved in preparing or handling food.
Effective Cleaning and Infection Control Management: This 2-hour course is suitable for all staff who are responsible for cleaning or sanitizing any areas or equipment within the food premises.
Sustainability in Food & Hospitality Sector: This 2-hour course is suitable for all staff who are involved in any aspect of the food service operation.

More information on these courses can be found here.

What are the Benefits of In-House Training?

There are many benefits of hosting customized in-house training with The Food Safety Company, such as:

Customization: The ability to tailor the course to the specific needs and goals of your company and employees. You can choose the topics, the level, the duration, the schedule, and the format of the training, depending on what you want to achieve. You can also request additional topics or modules that are relevant to your business or industry.
Increased control: Your company has more control over the scheduling and content of the training, allowing for more flexibility to meet the needs of employees. It also means that all staff can receive certified training at one time, without having to go off-site or disrupt their normal work routine.
Increased employee engagement: We find that in-house training leads to increased employee engagement and buy-in, as the training is directly relevant to their work and your company’s goals. It also allows for more interaction and feedback between the trainer and the trainees, as well as among the trainees themselves.
Improved communication and collaboration: In-house training can also improve communication and collaboration among your employees, as they are learning and working together in the same physical location. It can also foster a sense of team spirit and camaraderie, as well as a shared commitment to food safety excellence.
Cost savings: Hosting training in-house can save your company money by eliminating the need for travel and lodging expenses for individual employees. It can also reduce the costs of hiring external trainers or venues, as well as the costs of lost productivity or sales due to staff absence.

How to Book In-House Training with The Food Safety Company?

If you are interested in booking in-house training with The Food Safety Company, you can contact us through our website or by phone: 021 435 5917 (Cork) or 01 210 4586 (Dublin).

We will be happy to discuss your requirements and provide you with a quote and a proposal for your customized in-house training program. We will also arrange a suitable date and time for the delivery of the training, as well as provide you with all the necessary materials and equipment.

The Food Safety Company is committed to providing you with high-quality food safety training that meets your needs and expectations. We have a team of experienced and qualified trainers who are passionate about food safety and who will ensure that your staff receives the best possible learning experience.

Don’t hesitate to contact us and we can help you boost your food safety standards through in-house training!

Allergens used as ingredients in food must legally be declared by Food business operators (FBOs). Menu compliance can be achieved by identifying allergens in dishes and clearly communicating this information to customers and training employees accordingly.

Let’s delve into the key aspects of allergen menu compliance and what it means for both customers and food business operators.

The 14 major Allergens:

The Food Safety Authority of Ireland (FSAI), recognises 14 major food allergens that by law, must be accurately identified and communicated in written format for both prepacked and non-prepacked foods.

The 14 major allergens that must be declared by law:

Cereals containing gluten – wheat (such as spelt and khorasan wheat), rye, barley, oats. Note: The cereal name, e.g., ‘wheat’, must be declared and highlighted.
Crustaceans, e.g., crabs, prawns, lobsters
Eggs
Fish
Peanuts
Soybeans
Milk
Nuts (almonds, hazelnuts, walnuts, cashews, pecan nuts, brazil nuts, pistachio nuts, macademia/Queensland nut). Note: The name of the nut, e.g., ‘almond’, must be declared and highlighted.
Celery
Mustard
Sesame seeds
Sulphur dioxide and sulphites (at concentrations of more than 10 mg/kg or 10 mg/L in terms of total sulphur dioxide) – used as a preservative.
Lupin
Molluscs e.g., mussels, oysters, squid, snails

Food Allergen Management

Food allergens should be an integral part of the food safety management system and food businesses must be aware of the food allergens they handle and ensure that they can track their use in various products. Businesses producing and preparing food should adopt practices to ensure proper allergen management, communication and to minimise cross-contamination. Allergen awareness training is important to prevent mishandling and reduce the risk of cross contamination of allergenic ingredients. To reduce the risk of cross-contamination, food businesses should maintain separate preparation areas and use separate utensils for allergenic ingredients.

How to ensure allergen menu compliance:

FBOs must provide allergen information at the point of presentation, sale, or supply. The information must be:

provided in English and in written form.
provided in handwritten or printed form.
available to the customer in plain sight before the sale or supply of food. The customer should not have to ask for the allergen information.
accurate and relate directly to the specific food.

Written food allergen information can be placed alongside each written menu item or alternatively a separate allergen list can be provided in one or several locations on the premises.
The word ‘contains’ must be used in the allergen information provided followed by the specific allergen e.g., ‘contains wheat, milk, and eggs.
The information must be clearly signposted so that it is easily accessible. A food business may choose to display their allergen information using an electronic format or QR code.

It is important that a FBO includes allergen information for all components including beverages such as wine, draught beer, ciders, cocktails, juices, and smoothies and where menu items such as ‘specials’ are advertised e.g., on chalkboards, the food allergen information must be updated each time a food item changes.

Key points:

14 major food allergens must be declared.
The cereal name containing gluten e.g., ‘wheat’ must be declared not ‘gluten’
The name of the nut, e.g., hazelnut, must be declared not ‘nut’.
Communication is essential.
Employee awareness and training is integral to allergen compliance.
Allergen information shall be provided in plain sight to the customer.
Contact us to see how we can assist with ensuring you are compliant.

The production of safe food lies in the hands of the food business operator. Part of that responsibility includes having adequate procedures in place to control pest activity within the business. Pest control is important because pests can carry harmful bacteria that can contaminate foods, i.e., Salmonella, Listeria monocytogenes, etc. Pests are a threat to human health and can lead to fatal illness in humans. Common pests include rodents (rats and mice), flies and flying insects, cockroaches, ants, birds, beetles, and weevils.

Who is responsible for complying?

Pest control is a partnership between the food business operator, the employees, and the pest control specialist who are working together to ensure that there is no threat to the food business.

Food business operator:

Ultimately responsible for the management of pest control.
Train and supervise staff in pest control – to be able to identify signs of pest activity and report to management.
Put systems in place – appointing a specialist within your own organization or hiring an external pest control contractor. Service providers and clients must work together to achieve an optimum standard and prevention of pest activity.
Agree a site contract specification with your pest control specialist. The specification is based on an initial pest risk assessment survey. Business-specific pests should be identified during the site assessment and monthly surveys.
It should include how many visits will be made, what will be done each time/the nature of the inspection, which pests will be covered in the inspection, if rodent monitors are used what type are they, if rodents are identified what is the elimination procedure, is there a follow-up procedure, what is the fly control strategy.
Maintain communication with employees and contractors.
Ensure action is taken promptly.
Ensure that resources are in place for pest-proofing.

The employee:

Report suspicions.
Ensure that food and waste are stored appropriately.
Carry out cleaning duties effectively.
Maintain communication with the FBO and specialist.

The specialist:

Can be an external consultant or someone appointed in-house.
Must be thorough.
Must provide detailed advice and guidance to the food business operator.
Be available to respond urgently.

What are the consequences of failing to control pests?

Damage to your stock, equipment, and premises.
Damage to your reputation.
Legal action – could result in a closure order, prosecution, forced withdrawal of product, or destruction of products.

If you discover a pest control problem in your premises:

Contact your pest contractor immediately.
Contact your Environmental Health Officer.
Wash, disinfect, and dry any equipment, surfaces, or utensils pests may have come into contact with.
Throw away any food they might have touched.
Find out the cause of the infestation.
Repair any structural defects immediately.
Have more frequent pest checks, it is recommended to have one at least every three months.
Improve staff training. Ensure they can spot signs of pest activity.

How to reduce pest activity in your business:

Ensure the building is in good condition. Make sure that everything is tightly sealed so there are no access points for rats or mice.
Pest proof your premises.
Fit insect screens on windows and doors that open directly into food preparation areas from the outside.
Install electronic fly-killers. Follow the manufacturer’s advice on the location, cleaning, and maintenance of this equipment. The bulbs should be changed annually.
Rodent monitoring devices – visual inspection with a flashlight, internal/external boxes, non-toxic bait, and monition sensors – all devices need to be mapped and dated.
Check your deliveries and do not accept a delivery if it shows signs of pests.
Cover foods waiting to be prepared. Keep food items in sealed food-grade containers.
Keep external areas clean and tidy. Ensure bins have close-fitting lids and are easy to clean.
Always supervise pest control providers and ensure the work is carried out as per contract.

Key messages:

You must have an effective pest control program in place in your food business.
Prevention is key.
If you see something – say something.
Effective pest control is a partnership between the business and the pest control contractor.

For more information on ensuring food safety in your business, get in touch at info@thefoodsafetycompany.ie.

Your Guide to Starting a Food Business

If you are thinking of starting a food business, it is your legal responsibility to make sure your business complies with food law and produces safe food. In this article, we’ll be taking you through 9 essential points for anyone starting a food business.

Register your food business

Your business must be registered before you start operating, even if you are operating from home. Who you register with depends on the type of business and whether you are handling or processing foods of animal origin. Registration can be done through the following competent authorities:

The local environmental health office
The Department of Agriculture, Food and the Marine
The Local Authority Veterinary Service
The Sea-Fisheries Protection Authority

It is important to register as soon as possible, as the relevant authoritative body will need to advise whether your premises and operations are compliant with food hygiene legislation.

Your business may also need approval

If your business handles and/or processed foods of animal origin you may need approval. The relevant competent authority will offer advice and provide details of the approval process. Some examples of businesses that would require approval include:

Slaughterhouses
Meat processors
Meat product manufacturers
Egg producers
Dairy producers
Fish processors
Producers of processed fishery products (e.g., smoked, marinated fish)

After your business is approved, you will receive a unique approval number. This number appears on the health mark, which is stamped on the carcass or cut meat after slaughter or on packaging/labels as an identification mark.

Understand the basics of food hygiene.

Understanding the basics of food hygiene will help you stop harmful bacteria and viruses from entering your food business and enable you to produce safe food. Understanding the basics of food hygiene includes knowledge of personal hygiene, cleaning, and sanitation, pest control, waste disposal, temperature control, storage, and delivery.

You must be familiar with food hygiene legislation as this lays down the rules that food business operators must comply with in order to supply safe food. The main pieces of food legislation to understand the basics of food hygiene include

Legislation for all food businesses: Regulation (EC) No 852/2004
Food businesses handling products of animal origin: Regulation (EC) No 853/2004
Specific rules for official controls on products of animal origin: Regulation (EC) No 854/2004.

The legislation setting out the general principles of food law – Regulation (EC) No. 178/2002 should also be consulted for the rules setting out food safety requirements and the responsibilities of food businesses, including traceability.

Have appropriate food hygiene training

It is the food business operators’ responsibility to ensure that they, or any staff that handles food, have received enough training in food hygiene to allow them to do their job safely. Training should address good hygiene practices, causes, and prevention of food poisoning and spoilage, personal hygiene, cleaning, and pest control. Those responsible for the development and maintenance of procedures based on your business’s HACCP system must undertake training in the application of HACCP principles.

Level 1 training provides information on basic food safety skills that staff should be able to demonstrate within the first month of employment and is required by all workers in your business.
Level 2 provides information on the additional food safety skills that staff should be able to demonstrate within 3-12 months of employment in your food business.
Level 3 provides information on the food safety skills that should be demonstrated by managers and supervisors.

Have a traceability system

All food businesses must have an effective traceability system in place, food business operators must be able to trace the food they receive one step back to the supplier, and if they supply to another food business, one step forward. This is crucial for quickly addressing any potential food safety issues. The following information needs to be kept on record for products supplied to your business:

The name and address of the supplier
Description of the product
Date of delivery/purchase.

More specific information must be recorded for food of animal origin. The additional information required is the volume or quantity of food and a reference identifying the lot or batch. It is best practice to keep this additional information for all products supplied to you and not just for those of animal origin.

Food business operators must know what to do if food is unsafe and needs to be recalled or withdrawn from the market. A plan must be in place to be able to quickly identify and remove unsafe food from the market and provide quick information to businesses, consumers, and competent authorities.

Develop a food safety management system (HACCP)

The word HACCP (Hazard Analysis & Critical Control Point) refers to procedures put in place to ensure the food you produce is safe. These procedures make up your food safety management system. Your food safety management system allows you to identify and control any food hazards that could pose a threat to the preparation of safe food. It helps you to:

Identify what can go wrong
Plan to prevent it
Make sure you are doing it

HACCP is a legal requirement but it also benefits your business.

Consider the requirements when operating from home, a food truck, or selling at a farmer’s market

When starting a food business at home, a food truck, or taking a stall at the market, the amount of food safety requirements can seem overwhelming for a small business. In addition, there are certain pitfalls associated with operating a food business from home that must be considered. The FSAI has the following publications on its website to assist small producers in starting a business: Starting a Food Business at Home, a Market Trader Handbook, Irish Village Markets Handbook, guidance note for food stalls, and a Country Market’s Guide to Good Hygiene Practice.

Declare the presence of food allergens used as ingredients

There is a list of 14 allergens that you must declare the presence of if they are used as ingredients in your food. The list of allergens you must declare by law includes:

Cereals containing gluten – wheat, rye, barley, oats.
Crustaceans – e.g., crabs, prawns, lobsters
Eggs
Fish
Peanuts
Soybeans
Milk
Nuts – almonds, hazelnuts, walnuts, cashews, pecan nuts, Brazil nuts, pistachio nuts, macadamia/Queensland nut) The name of the nut must be declared and highlighted.
Celery
Mustard
Sesame seeds
Sulphur dioxide and sulphites (at concentrations of more than 10 mg/kg or 10mg/L) – used as a preservative.
Lupin
Molluscs – e.g., mussels, oysters, squid, snails.

Provide evidence of an appropriate food safety culture

Commission Regulation (EU) 2021/382 amends an existing regulation that requires all food business operators to establish, maintain, and provide evidence of a food safety culture. Food safety culture refers to the shared values, attitudes, beliefs, and behaviors within an organization that prioritizes and promotes food safety. It is a collective mindset and approach that influences how all individuals within an organization think about, perceive, and act upon food safety practices. A strong food safety culture is essential for maintaining the highest standards of food safety and preventing foodborne illness.

Here at the Food Safety Company, we can help you get started and stay compliant throughout your journey when starting a food business. For more information, get in touch at info@thefoodsafetycompany.ie

If you are thinking of starting up a food business, it is your legal responsibility to make sure your business complies with food law and produces safe food. The following 9 points are a must when starting up you own food business.

Register your food business

The local environmental health office
The Department of Agriculture, Food and the Marine
The Local Authority Veterinary Service
The Sea-Fisheries Protection Authority

It is important to register as soon as possible, as the relevant authoritative body will advise whether your premises and operations are compliant with food hygiene legislation. In particular, if you are operating from home to ensure it is suitable for the activities you intend to carry out.

Your business may also need approval

If your business handles and/or processes foods of animal origin you may need approval. The relevant competent authority will offer advice and provide details of the approval process. Some examples of businesses that would require approval include:

Slaughterhouses
Meat processors
Meat product manufacturers
Egg producers
Dairy producers
Fish processors
Producers of processed fishery products (e.g., smoked, marinated fish)

After your business is approved you will receive a unique approval number. This number appears on the health mark which is stamped on the carcass or cut meat after slaughter or on packaging/labels as an identification mark.

Understand the basics of food hygiene.

Understanding the basics of food hygiene will help you to stop harmful bacteria and viruses entering your food business and produce safe food. Understanding the basics of food hygiene includes knowledge around personal hygiene, cleaning and sanitation, pest control, waste disposal, temperature control, storage and delivery.

You must be familiar with food hygiene legislation as this lays down the rules which food business operators must comply with in order to supply safe food. The main pieces of food legislation to understand the basics of food hygiene include

A legislation for all food businesses: Regulation (EC) No 852/2004
Food businesses handling products of animal origin: Regulation (EC) No 853/2004
Specific rules for official controls on products of animal origin: Regulation (EC) No 854/2004.

The legislation setting out the general principles of food law – Regulation (EC) No. 178/2002 should also be consulted for the rules setting out food safety requirement and the responsibilities of food businesses, including traceability.

Have appropriate food hygiene training

It is the food business operators responsibility to ensure that they, or any staff that handle food, have received enough training in food hygiene to allow them to do their job safely. Training should address good hygiene practices, causes and prevention of food poisoning and spoilage, personal hygiene, cleaning and pest control. Those responsible for the development and maintenance of procedures based on your business’s HACCP system, must undertake training in the application of HACCP principles.

Level 1 training provides information on basic food safety skills that staff should be able to demonstrate within the first month of employment and is required by all workers in your business.
Level 2 provides information on the additional food safety skills that staff should be able to demonstrate within 3-12 months of employment in your food business.
Level 3 provides information on the food safety skills that should be demonstrated by managers and supervisors.

Have a traceability system

All food businesses must have an effective traceability system in place, food business operators must be able to trace the food they receive one step back to the supplier and if they supply to another food business, once step forward. This is crucial for quickly addressing any potential food safety issues. The following information needs to be kept on record for products supplied to your business:

the name and address of supplier
description of the product
date of delivery/purchase.

Develop a food safety management system (HACCP)

The word HACCP (Hazard Analysis & Critical Control Point) refers to procedures put in place to ensure the food you produce is safe. These procedures make up your food safety management system. Your food safety management system allows you to identify and control any food hazards that could pose as a danger to the preparation of safe food. It helps you to:

Identify what can go wrong
Plan to prevent it
Make sure you are doing it

HACCP is a legal requirement but it also benefits your business.

Consider the requirements when operating from home, a food truck or selling at a farmer’s market

When starting a food business at home, a food truck or taking a stall at the market, the amount of food safety requirements can seem overwhelming for a small business. In addition there are certain pitfalls associated with operating a food business from home that must be considered. The FSAI have the following publications on their website to assist small producers starting a business: starting a food business at home, a market trader handbook, Irish village markets handbook, guidance note for food stalls and a country market’s guide to Good Hygiene Practice.

Declare the presence of food allergens used as ingredients

There is a list of 14 allergens that you must declare the presence of if they are used as ingredients in your food. The list of allergens you must declare by law include:

Cereals containing gluten – wheat, rye, barley, oats.
Crustaceans – e.g., crabs, prawns, lobsters
Eggs
Fish
Peanuts
Soybeans
Milk
Nuts – almonds, hazelnuts, walnuts, cashews, pecan nuts, brazil nuts, pistachio nuts, macadamia/Queensland nut) The name of the nut must be declared and highlighted.
Celery
Mustard
Sesame seeds
Sulphur dioxide and sulphites (at concentrations of more than 10 mg/kg or 10mg/L) – used as a preservative.
Lupin
Molluscs – e.g., mussels, oysters, squid, snails.

Provide evidence of an appropriate food safety culture

Commission Regulation (EU) 2021/382 amending an existing regulation requires all food business operators to establish, maintain and provide evidence of a food safety culture. Food safety culture refers to the shared values, attitudes, beliefs, and behaviours within an organisation that prioritizes and promotes food safety. It is an collective mindset and approach that influences how all individuals within an organisation think about, perceive, and act upon food safety practices. A strong food safety culture is essential for maintaining the highest standards of food safety and preventing foodborne illness.

Introduction: Soft-serve ice cream is a beloved treat that brings joy to people of all ages. Whether it’s a sunny summer day or a chilly afternoon, soft-serve ice cream has a way of satisfying cravings and creating smiles. However, as delicious as it is, ensuring its safe handling and serving is of utmost importance for food businesses. In this blog post, we’ll delve into essential guidelines and best practices to guarantee the safe enjoyment of this delightful treat.

1. Maintaining Clean and Sanitary Equipment: One of the first steps to serving safe soft-serve ice cream is maintaining clean and sanitary equipment. Regular cleaning and disinfecting of machines, dispensers, and utensils is crucial to prevent the growth of harmful bacteria. Use food-safe cleaning agents, follow the manufacturer’s instructions, and establish a cleaning schedule to ensure hygiene standards are consistently met.

2. Hand Hygiene and Glove Usage: For staff members who handle ice cream and serve customers, hand hygiene is non-negotiable. Proper handwashing with soap and warm water for at least 20 seconds is essential before and after handling ice cream. Additionally, wearing disposable gloves can provide an extra layer of protection, especially when handling cones and toppings.

3. Temperature Control: Maintaining the right temperature is essential to prevent the growth of bacteria that can cause foodborne illnesses. Soft-serve ice cream should be stored and served at a temperature of -18°C to -12°C. Make sure that your equipment is calibrated to maintain these temperatures consistently.

4. Avoiding Cross-Contamination: Cross-contamination occurs when bacteria from one surface or food source are transferred to another. To prevent this, store toppings and cones separately from raw ingredients, such as cookie dough or fresh fruit. Use separate utensils and scoops for different flavors and ensure that they are cleaned and sanitized between uses.

5. Proper Employee Training: Investing in employee training is key to ensuring safe food handling practices. Train your staff on proper handwashing, equipment cleaning, temperature control, and cross-contamination prevention. Regular refresher courses can help reinforce these practices and keep your team informed about the latest food safety guidelines.

6. Regular Inspections and Maintenance: Regular inspections of your soft-serve ice cream equipment and facilities can help you identify potential issues before they become serious problems. Address any maintenance needs promptly to ensure the safety and quality of your ice cream.

7. Allergen Awareness: In a diverse food culture like Ireland’s, allergen awareness is crucial. Clearly label allergens present in your soft-serve ice cream and toppings. Train your staff to respond to customer inquiries about allergens and cross-contact to provide a safe experience for all patrons.

8. Proper Storage and Display: If your soft-serve ice cream is on display, make sure it’s protected from contaminants like dust and insects. Use transparent shields or covers to maintain hygiene without sacrificing the visual appeal.

Conclusion: Soft-serve ice cream is a delightful treat that captures the hearts of many in Ireland. By adhering to proper safety practices and guidelines, food businesses can ensure that this beloved treat remains as safe as it is delicious. From maintaining clean equipment and practicing good hygiene to educating staff and monitoring temperature control, every step taken toward food safety is a step toward the happiness and well-being of your customers. So, scoop away with confidence, knowing that your soft-serve ice cream is as safe as it is scrumptious. The Food Safety Company can help ensure that your business is compliant with all food safety regulations. Get in touch now with our team of experts for more information!

What is BRC?

Within the food industry, there are numerous standards that need to be followed to ensure the safety of all food produced. So, what is BRC and what are your organisation’s responsibilities in meeting it?

The British Retail Consortium (BRC) first published its Global Standard for Food Safety in 1998. Developed to help the food industry comply with UK and EU food safety laws, it’s become an internationally recognised benchmark for best practice in food safety, quality and responsibility, with over 17,000 BRC-certified sites worldwide.

Now in its ninth issue, the standard gives organisations working in the food industry a framework for managing the safety, integrity and quality of their products and services. This includes retailers, manufacturers, importers, caterers and ingredient suppliers. Many retailers across the UK, the US and Europe will only do business with suppliers who have passed an audit and been accredited by a BRC certification body.

Below, we take a closer look at what the standard covers, what the latest issue (August 2022) introduced, and how your organisation can benefit from accreditation.

What the standard covers

The Global Standard for Food Safety sets out requirements for how processed foods and other products (for example, branded foods; retailer-brand foods; or ingredients used by food service companies, caterers, or manufacturers) should be made or prepared. Only products that are manufactured, prepared, or stored at the site that’s being audited as part of the certification will apply.

The standard is divided into seven sections:

1 – Senior management commitment and continual improvement

Your senior managers must commit to implementing and continually improving your organisation’s food safety processes.

2 – The Food Safety Plan – HACCP

Having a Hazard Analysis and Critical Control Point (HACCP) plan in place allows you to identify and manage any biological, chemical, or physical hazards that could make the food you produce unsafe to eat.

3 – Food safety and quality management system

You should implement a system that enables you to produce safe products, meet customers’ expectations and ensure staff are well trained.

4 – Site standards

Sites on which you manufacture or prepare food must be laid out, maintained, cleaned, and secured according to strict standards. Your organisation must also meet requirements relating to the control of pests and foreign bodies.

5 – Product control

For your products to be considered safe, you need to demonstrate that you properly manage things such as allergens, provenance, and product testing.

6 – Process control

You must implement your HACCP plan from day to day and have effective procedures in place for ensuring you manufacture your products to the correct quality.

7 – Personnel

This part of the standard covers training, protective clothing, and hygiene. You need to ensure that all personnel are equipped with everything they need to carry out their duties in a safe manner.

BRC 9 aims to promote best practice and ensure that organisations are working to strong, consistent standards. By gaining the BRC certification, you can assure your customers that you are highly competent at monitoring and continually improving the quality and safety of your product, and that you’ve taken every possible precaution to prevent problems should quality and safety ever be challenged.

What’s in the latest version?

BRC periodically review and update the standard to reflect changes in food safety laws and any new risks that may have emerged. With issue 9 of the standard being published in August 2022 below we have compiled a list of some of the most notable changes and additions:

Traceability and food fraud

Ensuring the safety and integrity of food products is paramount for companies. In the event of a contamination or a potential safety concern, having the ability to trace and swiftly recall these products is crucial. The updated requirements in section 5.4 now emphasize the need for companies to safeguard their purchased materials against vulnerabilities within the supply chain. Traceability is key to ensure customer confidence and satisfied regulatory bodies.

Audits

With the latest advancements, businesses are now provided with a range of options to choose from, tailoring the auditing process to their specific needs and preferences. These options include:

Announced on-site audit: The company in question will be notified in advance, allowing them to prepare for the audit and ensuring that all relevant stakeholders are available for the assessment.

Announced blended audit: A combination of online and on-site auditing, this approach combines the convenience of remote document review with a traditional on-site audit. This blended method enables companies to streamline the audit process while ensuring a thorough evaluation of their operations.

Unannounced on-site audit: Although this option remains unchanged, version 9 of the protocol mandates that, within a three-year cycle, at least one audit must be unannounced, regardless of the chosen option (on-site or blended).

This update underscores the growing emphasis on surprise assessments, with BRC demonstrating their significant rise of 35% in the past two years alone. promoting transparency and accountability within organizations. Unannounced audits serve as a powerful tool for assessing a company’s compliance and integrity, as they offer an unbiased snapshot of their practices without prior preparation.

Labelling and withdrawal control:

In the latest update, clause 6.2.1 has been given a boost to require companies to have robust process in place to ensure that labels are used in accordance with their intended purpose, and any inconsistencies are promptly investigated. By following this requirement diligently, businesses have the potential to reduce the number of recalls caused by the use of incorrect labels or even the placement of products in the wrong packaging.

Product authenticity:

Product authenticity section (5.4.1) has notably improved. One such enhancement is the introduction of a requirement for individuals or teams responsible for vulnerability assessments to possess knowledge of the underlying principles. Meeting this requirement might involve providing training on vulnerability assessment methods. With a better understanding of vulnerability assessments, organizations can take proactive measures to safeguard their products from counterfeit or fraudulent activities. It’s a crucial step towards maintaining trust and protecting consumers.

What are the BRC benefits?

The benefits of BRC certification include the following:

Protects your brand and your customers
Allows you to do business with those retailers, manufacturers, ingredients companies and food service organisations who specify certification as part of their approval process
Helps reduce the number of product recalls, customer complaints and rejected products
Incorporates food safety management systems and internationally accepted best practice to ensure the safety and quality of products
Audits are carried out by trained and experienced certification bodies working to BRC Global Standards

The BRC Global Standard for Food Safety was the first standard to meet the Global Food Safety Initiative (GFSI) benchmark, which means it’s accepted by many of the world’s biggest retailers, such as Tesco and Walmart. Achieving the certification ensures your customers have confidence in your products.

In our last article, we introduced you to Cork Incubator Kitchens – an initiative of the Cork County Council. Cork Incubator Kitchens have had great success with a range of clients so far. In this post, we are going to take you through the benefits of the initiative and who it is aimed at.

Cork Incubator Kitchens are ideal for:

Small businesses looking to expand
People wishing to hold culinary classes
Photographers/filmmakers looking to shoot new menu items, food products, etc.

Please note that anyone interested in booking a kitchen must have completed a certified food safety course prior to booking a slot. We regularly run entry-level food safety courses in Cork, Dublin, and online. See here for more information.

Cork Incubator Kitchens have revolutionized the journey from a small home kitchen to a larger industrial-sized space. Small businesses now have the opportunity to produce on a larger scale, without the high costs of owning a professional space.

Other benefits of CIK include:

Provision of top-of-the-range equipment
No long-term commitment. Simply book and cook!
Space for hosting demonstrations
Storage areas provided
Kitchens are kept spotless, allowing for the safe production of food every time

To learn more about the benefits of Cork Incubator Kitchens, visit corkincubatorkitchens.ie

Cork Incubator Kitchens is an initiative established by Cork County Council with the aim of assisting new and existing food ventures to start, grow, and expand their businesses.

Located in the Carrigaline Industrial Business Park, this state-of-the-art facility is comprised of two professional kitchens, fully equipped with fantastic equipment and storage areas.

Previous clients have used the kitchens to carry out cooking demonstrations, hold culinary classes, develop and launch new products, photograph for new menus, and more. The kitchens can be rented at an hourly rate of just €15.

Inside Cork Incubator Kitchens:

First, let’s take a look at The Bakery Kitchen. This kitchen is perfect for those who want to scale up their baking.

Equipment in The Bakery Kitchen:

20-liter table-top mixer
40-liter floor mixer
3-tier deck oven with additional proving oven
80-litre bratt pan
Double door fridge
Dishwasher

Next up is The Catering Kitchen. This kitchen is perfect for preparation and batch cooking and cooling for catering events.

Equipment in The Catering Kitchen:

Combi oven
80 liters Bratt pan
6-ring gas hob (with oven below)
4-ring gas hob (with oven below)

So how do you book a kitchen? Simply register on the Cork Incubator Kitchens website, pay your deposit, and we’ll get in touch to take it from there!

Please note: upon registration, you will be asked to confirm that you have completed a certified food safety course. Here at the Food Safety Company, we offer a range of different food safety courses. Click here to browse and book.

For more information, visit www.corkincubatorkitchens.ie

Food safety culture is a mindset throughout all levels of an organisation, no matter its size, to put food safety to the forefront of its business goals and development.

Evidence of a good food safety culture might be; commitment of all management and employees to produce and distribute safe food; leadership geared toward safe food production and engaging employees on all levels in safe food practices; organisational awareness of food safety hazards and their control measures; awareness of the importance of good hygiene and safe food practices by all employees; encouraged open and clear communication between all employees in the food business; and the availability of sufficient resources to ensure the safe production and hygienic handling of food.

Food safety culture is important as it forms assessment criteria for many 3^rd party business accreditations, for example BRCGS. It has also been proposed and agreed as an amendment to current EU legislation which will make it a legal requirement for all food businesses operating in the EU.

A good food safety culture can be achieved by any organisation, no matter the size. Strong management commitment to:

Having clearly defined roles and responsibilities (e.g., who is responsible for completing records, cleaning certain equipment and areas etc…)
Maintaining the integrity of the food hygiene system during changes (e.g., structural changes, staff changes or management changes).
Verification that controls are performed timely and efficiently, and that documentation is up to date (e.g., internal audits, supervisor or manager spot checks).
Appropriate training and supervision for all personnel.
Compliance with regulatory requirements.
Encouraging continual improvement of the food safety system.
Where appropriate taking advantage of new technologies (e.g. continuous monitoring system for chilled storage or paperless HACCP and records).

As part of our service, The Food Safety Company will work with you to create or enhance your food safety culture. This can be achieved through staff training, internal audits, and making sure staff are familiar with your policies and procedures within your HACCP manual.