• I.S. 340:2007

    Superseded A superseded Standard is one, which is fully replaced by another Standard, which is a new edition of the same Standard.


    Available format(s):  Hardcopy, PDF

    Superseded date:  13-12-2015

    Language(s):  English

    Published date:  01-01-2007

    Publisher:  National Standards Authority of Ireland

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    Table of Contents - (Show below) - (Hide below)

    Scope and Field of Application
    Terms and Definitions
    Section 1 - Registration of a Food Business
      1.1 General
    Section 2 - Food Traceability, Recall and Labelling
      2.1 General
      2.2 Food Traceability
      2.3 Product Recall
      2.4 Labelling Requirements
    Section 3 - Maintenance of the Cold Chain
      3.1 General
      3.2 Food Deliveries
      3.3 Cold Food Storage Facilities
      3.4 Temperature Measuring Equipment
          3.4.1 General
          3.4.2 Temperature Probes
          3.4.3 Internal Calibration/Accuracy Check of temperature Probes
          3.4.4 External Calibration
          3.4.5 Measuring the Temperature of Food
    Section 4 - Food Hygiene Requirements for Food Catering Operations
      4.1 General
      4.A Training
      4.B Personal Requirements
          4.B.1 Personal Hygiene
          4.B.2 Protective Clothing
          4.B.3 Fitness to Handle Food
                4.B.3.1 General
                4.B.3.2 Exclusion of Staff from Food Handling
      4.C Supplier Control
          4.C.1 General
          4.C.2 Control of Suppliers
          4.C.3 Control of Food Deliveries
          4.C.4 Food Returns
      4.D Premises and Structures
          4.D.1 General Requirements
          4.D.2 Surfaces
          4.D.3 Grounds
          4.D.4 Structures
                4.D.4.1 Floors
                4.D.4.2 Walls
                4.D.4.3 Ceilings
                4.D.4.4 Windows
                4.D.4.5 Doors
          4.D.5 Equipment
          4.D.6 Staff Facilities
          4.D.7 Sanitary Accommodation
      4.E Building Services and Utilities
          4.E.1 General
          4.E.2 Water Supply
                 4.E.2.1 Public Water Supply
                 4.E.2.2 Private Water Supply
          4.E.3 Water Sampling and Testing
                 4.E.3.1 Water Testing
                 4.E.3.2 Water Sampling
                 4.E.3.3 Sample Taking
          4.E.4 Ice/Ice making facilities
          4.E.5 Water Storage Tanks
          4.E.6 Non potable water
          4.E.7 Washing Facilities
                 4.E.7.1 Food Washing
                 4.E.7.2 Equipment Washing
                 4.E.7.3 Hand Washing
          4.E.8 Drainage
          4.E.9 Waste Management
                 4.E.9.1 General
                 4.E.9.2 Operational Waste/Waste Holding
                 4.E.9.3 Internal Waste Storage
                 4.E.9.4 External Waste Storage
          4.E.10 Lighting
          4.E.11 Ventilation
                 4.E.11.1 General
                 4.E.11.2 Cooking Areas
                 4.E.11.3 Sanitary Accommodation
      4.F Pest Control
          4.F.1 General
          4.F.2 Electric Fly Killers
      4.G Cleaning and Sanitation
          4.G.1 General
          4.G.2 Storage and use of cleaning materials
          4.G.3 Cleaning Schedule
      4.H Food Handling and Processing
          4.H.1 General
          4.H.2 Food Packaging
          4.H.3 Food Transport
          4.H.4 Food Storage
          4.H.5 Thawing
          4.H.6 Food Preparation
          4.H.7 Food Cooking
          4.H.8 Food Cooling
          4.H.9 Reheated Food
          4.H.10 Food Holding and Service
    Section 5 - Application of HACCP Principles for Food Catering Sector
      5.1 General
      5.2 Compliance with HACCP Principles by using this standard
          5.2.1 General
          5.2.2 Verification
          5.2.3 Documentation and records
      5.3 Application of HACCP Principles
          5.3.1 General
          5.3.2 Documentation and Records
          5.3.3 Centrally developed HACCP systems
    Annex I - Sample Documents and Records for Food Catering Business

    Abstract - (Show below) - (Hide below)

    Describes guidance to compliance with the requirements of Regulation (EC) No. 852/2004 on hygiene of foodstuffs. It applies to food businesses where food is prepared and served to consumers and for example includes restaurants, hotels, fast food outlets, cafes, catering facilities and licensed premises.

    General Product Information - (Show below) - (Hide below)

    Development Note 2007 Edition Re-Issued in December 2015 & incorporates AMD 1 2015. (12/2015)
    Document Type Standard
    Publisher National Standards Authority of Ireland
    Status Superseded
    Superseded By
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