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I.S. 342 has been revised and re-issued in May 2022.

This is a guidance document that applies to food business operators with food processing operations and includes those that process food of animal origin. This guidance does not apply to the food operations of retailers, wholesalers, caterers or abattoirs.

This Standard provides guidance to food processors on the design and implementation of a HACCP based food safety management system, as required by EU law.

The aim of the standard is to assist food business operators to ensure compliance with food legislation, to not mislead the consumer, to place only safe food on the market, to inform competent authorities where the food produced is not safe, and to conduct the necessary product withdrawal or recall.

The section on prerequisite programmes provides guidance on compliance with hygiene regulations and regulations relating to food traceability, materials and articles intended to come into contact with food, microbial criteria, animal by-products, and food information to consumers. Topics covered include:

  • Food premises
  • Structures in food preparation and processing areas (floors, walls, windows, doors etc.)
  • Cleaning and disinfection
  • Pest control
  •  Equipment maintenance and calibration
  •  Physical, chemical and biological contamination from environment
  •  Allergens
  •  Waste management
  •  Utilities and services
  •  Personnel
  •  Control of suppliers
  • ·Maintenance of cold chain

Other sections cover registration of a food business, training, records, food labelling, temperature control for food storage, processing and transport.

The guidance document does not cover all food law and the food business operator is responsible for ensuring compliance with all relevant laws.

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