According to the survey, many people in Ireland do not know how to complain to the authorities about unsuitable food or poor hygiene.
A study by the Food Safety Authority of Ireland (FSAI) found that almost two-thirds of adults do not know what to do in such a situation. The survey was conducted by Coyne Research in May with 1,000 people in the country.
The FSAI launched an awareness campaign called “See Something, Say Something” to focus on consumers’ right to safe food.
Launched June 7 to commemorate World Food Safety Day, the campaign is presented online and includes videos encouraging people to file complaints if they encounter unsafe food or poor hygiene when shopping for food or eating out.
Complain via the FSIN website
The survey also showed intergenerational differences when it comes to filing complaints about unsuitable food or poor hygiene, with people aged 54 and older being the least likely to ever do so. Faced with a problem, millennials or people between the ages of 23 and 37 are unlikely to know how to file a complaint.
You can report a problem with a food business or product through the FSAI website by completing the online complaint form.
Pamela Byrne, Executive Director of the FSAI, said food safety is important to those who grow, process, transport, sell, prepare and serve food.
“It is encouraging to see from our survey that three-quarters of adults are confident in Ireland’s food safety standard, and almost 2 in 5 already know how to file a complaint if they encounter unsuitable food or poor hygiene. Our new Look, Say Something campaign gives the public the knowledge they need to file a complaint,” she said.
Byrne also reminded businesses looking to change their processes to be more sustainable of the importance of food safety.
“It’s great to see so many manufacturers and suppliers taking steps to become more sustainable, however this can never be done at the expense of food safety. We encourage food businesses to ensure they comply with their food safety legal requirements, and to take full advantage of the information and support provided by the FSAI and other bodies,” she said.
Revised Hygiene Guidelines for Catering Establishments
In the meantime, an updated guide on good food hygiene for the hotel, restaurant and coffee sectors was presented in Luxembourg.
First published in 2014, the HORESCA Federation launched the guideline with Consumer Protection Minister Paulette Lehnert to commemorate World Food Safety Day.
It covers chemical, physical and biological hazards, allergens, personnel hygiene, food storage, and labeling and can be found here (In French).
The update includes new technological and regulatory developments and allows HORECA facility operators to adapt their practices to the current state of knowledge to provide consumers with a high level of food safety protection.
The State Commissioner for Quality, Safety and Food Fraud and the Ministry of Consumer Protection also held a conference on official control in the food chain, which was attended by 250 people.
Six topics were discussed, including animal feed; animal care; microbiological safety; food hygiene and new products. Presentations can be found at by this link.
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