This is achieved by leading a collaborative food safety community in partnership with a food inspectorate and laboratory network throughout the country and by striving to continuously raise food standards and encourage a culture of excellence.
The FSAI, established by the Food Safety Authority of Ireland Act, 1998, was one of the fi rst independent food safety authorities established in the world. It is a statutory, independent and science-based regulatory organisation operating under the aegis of the Minister for Health. It currently has a Board of 10 people which is advised by a 15-member Scientific Committee.
• Protecting consumers by ensuring safe food for everyone and that food information is accurate and can be trusted. In this way consumers are empowered to make informed choices about the food they choose.
• Raising food standards by ensuring that food businesses are in compliance with EU and national food legislation and standards.
• Provision of robust evidence-based scientific information to policy makers.
• Promoting a culture of excellence by ensuring that food safety and integrity are priorities for all food businesses.
The FSAI is a recognised leader and partner in food safety. It has an enthusiastic, innovative and effective team committed to delivering its vision.
You can find out more about the work of FSAI at www.fsai.ie
You can find numerous factsheets and other resources at: www.fsai.ie/resources_publications.html
Food hypersensitivity is the umbrella term used to describe food allergies and food intolerances that affect a small but significant number of people all over the world. Food allergies involve an excessive immune response to a specific antigen. A food intolerance is typically not mediated by the immune system but may, for example, be caused by an enzyme deficiency.
From food and drink we get all the nutrients required to sustain life. However, consuming food can also expose us to certain hazards. The labels on packaged foods can alert people to the risk posed by certain foods (e.g. food allergens). However, for this to be effective the lists of ingredients and other information must be accurate.