Niamh Smyth (Cavan-Monaghan, Fianna Fail)
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2141. To ask the Minister for Health if she will examine the case outlined in correspondence (details supplied); if she will address the concerns raised; and if she will make a statement on the matter. [44849/25]

Jennifer Murnane O'Connor (Carlow-Kilkenny, Fianna Fail)
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Dear Deputy Smyth,

Thank you for your recent correspondence regarding the limited availability of gluten free products in local shops and restaurants.

I thank you for bringing to my attention the challenges that living with a chronic disease can bring to individuals and their families. I understand that coeliac disease, as an autoimmune disease carries with it potential further health risks when a gluten free diet is not strictly adhered to, this must be difficult for any person to live with.

Food safety policy is a priority for my Department, and this is informed by scientific advice from the Food Safety Authority of Ireland (FSAI) and from the European Food Safety Authority (EFSA).

Current European Allergen Labelling regulation sets out rules for mandatory labelling, under which foods allergens must be displayed. There are fourteen allergens that must be labelled on food, “Cereals containing gluten” is one of them and is distinguished from wheat. Manufacturers must declare the name of the gluten containing grain when used, i.e. rye, barley, oats, wheat. The purpose is to ensure the health and safety of consumers across the European Union. All foods that contain ingredients such as gluten-containing ingredients, with a scientifically proven allergenic or intolerance effect must be labelled. Allergy information for unpackaged foods (loose food) means that caterers have to provide allergen information for dishes they serve. In Ireland, this information must be available in a written format and in a conspicuous place that is clearly visible to the consumer. The ‘Crossed Grain’ symbol is both nationally and internationally recognised by those who need to follow a gluten-free diet.

In Ireland, training that addresses food allergy and intolerance is mandatory for anyone involved in the handling or serving of food. Specifically, Allergen Awareness and Communication Training is legally required for all food service staff. Safefood provide a free training programme “safefood for Business” training programme for food-based organisations and the catering sector which includes education on food allergens and coeliac free food preparation.

There are several Regulations at EU level setting out the responsibilities of Food Business Operators regarding allergen management and food information.

Regulation (EC) No 852/2004 on the hygiene of foodstuffs sets out the general rules for food business operators on the hygiene of foodstuffs. This Regulation was amended in 2021 by Commission Regulation (EU) 2021/382 to introduce specific requirements for good hygiene practices to prevent or limit the presence of substances causing allergies or intolerances.

Regulation EC 178/2002 (General Food Law) provides the legal framework for ensuring food safety and consumer protection within the European Union requiring that foods placed on the market must be safe.

Regulation (EU) No. 1169/2011 on the provision of Food Information for Consumers (FIC) sets out the general principles and obligations regarding the provision of food information to consumers. This Regulation sets out the requirement to declare the use of 14 food allergens, listed in Annex II, when they have been used in the production and/or processing of foods. For non-prepackaged food, the food allergens must be declared in accordance with S.I. No 489 of 2014 on the Health (Provision of Food Allergen Information to Consumers in respect of Non- Prepacked Food) Regulations 2014, the written information must be in clear legible script and indicated at the point of presentation, sale or supply of the food such that it is freely and easily accessible before the sale or supply of the food.”

The Coeliac Society of Ireland supports up to 100,000 people living with coeliac disease and a further 450,000 living with a gluten intolerance. Resources are available such as gluten free food lists, gluten free friendly restaurant lists, peer support and other educational material. HSE healthcare professionals engage with the Coeliac Society to ensure that information for individuals living with coeliac disease is evidence based and up to date. Regular events are held each year to support families living with coeliac disease.

I trust this reply is of assistance to you.