HACCP (Hazard Analysis & Critical control Point) is a management system in which food safety is addressd through the analysis and control of biological, Chemical and Physical hazards from raw material production, procurement and handling, to manufacturing, distribution and consumption of the finished products.
The SFPA ( Sea Fisheries Protection Agency) was established under the provisions of the Sea-Fisheries and Maritime Jurisdiction Act 2006 and is Ireland’s Competent authority for Seafood Safety and Sea-Fishries Protection.
The FSAI ( Food Safety Authority of Ireland ) was established under the food safety Authority of Ireland Act,1998. The principal function of the Food Safety Authority of Ireland is to take all reasonable steps to ensure that food consumed, produced, distributed or marketed in the State meets the highest standards of food safety and hygiene reasonably available and to ensure that food complies with legal requirements, or where apprpriate with recognised codes of good practice.
United Halal Board
Certified by the Monitoring Department of Halal Slauhtering and UHB ( United Halal Board) concerning the production of Beef, Sheep and Lamb.