The publication of the Guide to Food Law for Artisan/Small Food Producers Starting a New Business is timely given that the FSAI has witnessed a marked increase in interest in starting a new food business from members of the public. In 2009, there was a 50% increase on 2008, on the number of enquiries to the FSAI’s advice line asking for information on how to set up a new food business.
To operate legally the food business operator must ensure: that their food business is registered, or approved; that they have a food safety management system in place; that their business has an effective traceability system; that staff handling food have received food safety training; and that they comply with food law. This guide provides concise and clear details on these legal requirements. It also includes simplified summaries on food legislation including:
- General food law
- Food hygiene
- Microbiological criteria
- Labelling and marketing standards
- Additives, packaging, contaminants and pesticides
Prof Alan Reilly, Chief Executive, FSAI, welcomes the growth in interest from new artisan and small food producers.
“We are seeing a big increase in the number of requests for information on starting a new food business. It is possibly a reflection of the downturn in the economy and people looking for new business opportunities. On the positive side, it is showing that people wishing to take their first entrepreneurial step to establish a food business, wish to do so in the correct manner, seeking the best advice available to them. Our Guide to Food Law for Artisan/ Small Food Producers Starting a New Business provides proactive advice, details of the law governing this area and a checklist on criteria required of them.”
“The responsibility for food safety rests firmly on food industry and this guide provides details on the fundamental requirements for setting up an artisan or small food business, including contact details of the various agencies which can assist in fulfilling a start-up. This will ultimately allow those new to the industry to be self-sufficient in setting up their food business in the correct way, so that they are complying with food safety legislation,” stated Prof Reilly.
The guide is free to download on the FSAI website. Alternatively, any additional queries in relation to setting up a new food business can be directed to the Food Safety Authority of Ireland Advice Line on 1890 33 66 77 or info@fsai.ie.
