Food Industry Standards Ireland

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Food Industry Standards Ireland

Pest Control - Food Industry Standards in Ireland

  • AIB
  • BRC
  • FEMAS
  • HACCP

AIB International Consolidated Standards

In use since 1956, the Consolidated Standards are the foundation of the world-renown AIB International inspection. The Standards serve two key goals:

To provide a series of statements that represent key requirements that a food-processing or handling facility must meet in order to keep the products in a facility wholesome and safe.
To educate the users of the Standards on the meaning of the individual Standards, the inspection process, and how to have a successful inspection.

BRC Global Standards

“British Retail Consortium Global Standards”

The BRC’s Global Standard for Food Safety was created to establish a standard for due diligence and supplier approval.

The standard has been adopted by food manufacturers throughout the world, especially by those organizations supplying British retailers. Third-party certification to the standard helps manufacturers, brand owners and retailers fulfil their legal obligations and safeguard consumers. The standard covers a comprehensive scope of product safety areas, as well as the legal and due diligence responsibilities of both the supplier and the retailer.

FEMAS

“Feed Material Assurance Scheme”

FEMAS is part of an ongoing strategy to build and maintain confidence in UK livestock production through the use of safe animal feed. It is designed to cover the production and supply of all feed materials and ensure the supply of safe feed materials to farms and feed manufacturers. This not only benefits the well being of the livestock but also the health and safety of the ultimate consumer.

FEMAS is based on HACCP principles and good operational practise. Suppliers of feed materials identify the hazards that may be associated with their products.

HACCP

“Hazard analysis and critical control points”

It is a Food production, storage, and distribution monitoring system for identification and control of associated health hazards. It is aimed at prevention of contamination. In place of relying on food inspectors to detect food safety problems, HACCP shifts the responsibility to the food producer to ensure that the product is safely consumable. Proposed by the Codex Alimentarius Commission for the food industry in general, and meat, poultry, and seafood industry in particular, it has been adopted by some 150 countries.

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