Amendments to I.S. 340:2007 & I.S. 341:2007

Food Regulations

By law, all food business operators must comply with Irish and EU legislation governing food hygiene.

The legal requirements for catering and food retail businesses are set out in two Irish Standards certified by NSAI:

  • I.S. 340:2007 Hygiene in Catering
  • I.S. 341:2007 Hygiene in Food Retailing and Wholesaling.

These two voluntary Standards provide guidance on how to achieve compliance with the relevant legislation. The full text of either or both of these Standards can be obtained by contacting NSAI.

What the standards cover

All food businesses are required by Irish law to comply with EU food hygiene regulations. The two Standards are designed to help both established businesses and new businesses comply with the requirements of EU food hygiene regulations.

They cover both operational and structural requirements. The areas dealt with include:

  • Registering your business
  • Handling and preparing food
  • Storing of food, utensils and waste
  • Selling and serving food
  • Protecting the cold chain
  • Maintaining hygiene
  • Controlling supplies
  • Identifying Hazard Analysis and Critical Control Points (HACCP).

Background

The Standards were developed by two working groups with representation from the food industry and from regulators.

Representatives included:

  • Caterers
  • Restaurateurs
  • Hoteliers
  • Retailers
  • Wholesalers.
  • Health Service Executive
  • Environmental Health Association of Ireland
  • Food Safety Authority of Ireland
  • The National Hygiene Partnership

Catering

I.S. 340:2007 replaces an earlier Standard – I.S. 340:1994 – and gives guidance for compliance with the requirements of EU food hygiene regulation 852/2004. All food businesses are required by Irish law to comply with the food hygiene regulations.

The Standard uses the term ‘shall’ where the food catering business is required by law to implement the guidance. The term ‘should’ indicates a recommendation that the food business comply with the guidance.

The Standard is organized into five sections as follows:

  • Registration of a Food Business
  • Food Traceability, Recall and Labelling
  • Maintenance of the Cold Chain
  • Food Hygiene Requirements
  • Application of HACCP Principles.

Catering downloads

Sample documents and records from I.S. 340:2007 are available below:

Please note the following corrigendum (correction) to:

  • I.S. 340:2007; page 12; section 3; sub-clause 3.1; point 3.

Chilled Foods

Temperature of food/time

Corrective Action

Temperature >5 °C for <2 hrs Use immediately or restore temperature.
Temperature >5 °C for >2 hrs and <4 hrs Use immediately or discard.
Temperature >5 °C for >4 hrs Discard.

Frozen Foods

Temperature of food

Corrective Action

Temperature >-12°C Use immediately or risk assess, or discard.

Retail and wholesale

I.S. 341:2007 replaces I.S.341:1998 and gives guidance to compliance with the requirements of EU food hygiene regulation 852/2004. All food businesses are required by Irish law to comply with the food hygiene regulations.

Use of the term ‘shall’ indicates a legal requirement to implement the guidance. The additional guidance under the heading Good Practice consists of a series of strong recommendations.

The Standard is organized into five sections as follows:

  • Registration of a Food Business
  • Food Traceability, Recall and Labelling
  • Maintenance of the Cold Chain
  • Food Hygiene Requirements
  • Application of HACCP Principles.

Retail/wholesale downloads

Sample documents and records for I.S. 341:2007 are available below:

Corrigendum/errors in I.S. 341:2007

Please note the corrigendum (correction) to I.S. 341:2007 Hygiene in Food Retailing and Wholesaling. The following text is incorrect: Clause 2.4.2 Specific Labelling Requirements - i) Fish.

It should read:

“All fish sold in the EU is required to comply with EU Regulation 104/2000, Commission Regulation 2065/2001 and S.I. 320 of 2003 European Communities (Labelling of Fishery and Aquaculture Products) Regulations 2003.”


Please note the following errors in I.S. 341:2007:

  • Page 51; Clause 5.2.1 (spelling) should be ignored.
  • Page 55 Good Practice. This sentence should read as follows: “Verification activities should be carried out by a person who is not responsible for monitoring activities.”

I.S. 340:2007 Hygiene in the catering sector is now also available in Irish, Chinese and Polish and is available to download at a cost of €38.00. Please contact info@standards.ie for further information.

Corrigendum No 1 (Issued on 17-1-2008)

For more information about food standards, contact us at:

NSAI, 1 Swift Square,
Northwood, Santry,
Dublin 9, Ireland

T: +353 1 807 3800
E: nsai@nsai.ie