Ken O'Flynn (Cork North-Central, Independent Ireland Party)
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374. To ask the Minister for Health to detail the cross-departmental governance for safeguarding pupils with serious allergies consuming externally prepared meals, including traceability of ingredient allergen information along the supply chain and recall procedures. [49520/25]

Jennifer Carroll MacNeill (Dún Laoghaire, Fine Gael)
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The Food Safety Authority of Ireland (FSAI) is the central competent authority for the enforcement of food safety legislation in Ireland. This includes the Regulations on food information for consumers, food traceability and recalls. The HSE National Environmental Health Service carry out inspections of food businesses to verify compliance with food legislation under service contract with the FSAI.

The legislation relating to allergens in food includes Regulation (EU) No. 1169/2011 on the provision of food information for consumers. This 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. Food business operators (FBOs) are required to declare details of the 14 allergens present in food on all prepacked foods either in the list of ingredients where there is one, or using the word “Contains...” followed by the name of the food allergen.

For non-prepackaged food, the food allergens must be declared in accordance with the Health (Provision of Food Allergen Information to Consumers in respect of Non- Prepacked Food) Regulations 2014 (S.I. No 489 of 2014). This national legislation requires that food businesses declare the 14 EU priority allergens in written format when they are used to produce or prepare non-prepackaged food. The written information must be 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. It must be provided in English or in English and Irish, in clear legible script and clearly indicate which allergens are used to produce or prepare which food items.

Furthermore, Regulation (EC) No 852/2004 on the hygiene of foodstuffs sets out the general rules for food business operators on the hygiene of foodstuffs and specifies that food business operators are responsible for food safety. Chapter XII, of this Regulation requires that all food handlers are supervised and instructed/trained in food hygiene matters relevant to their work activities. In addition, Chapter IX, ‘Provisions applicable to foodstuffs’, point 9 provides that equipment used for preparing or storing foods containing allergen(s) must not be used for foods not containing that allergen(s) unless it has been cleaned and checked.

The legal responsibilities for FBOs regarding traceability and recall of food are set out in Regulation (EC) No 178/2002 laying down the general principles and requirements of food law, establishing the European Food Safety Authority and laying down procedures in matters of food safety.