Frequently Asked Questions

What are the requirements for Commencement of a Retail or Catering Food Business?

Legislative Background

A suite of statutory legislation originating in Europe governs the operation of a food business.

The umbrella piece of legislation is “Regulation (EC) No 178/2002 of the European Parliament and of the Council of 28 January 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”.

Catering and retail food premises are under the jurisdiction of the Environmental Health Service and are subject to routine food safety inspections.

Role of  the Environmental Health Officer
The Environmental Health Department provides an advisory service to persons intending to commence a food business to agree the suitability of the proposed premises for the purpose intended. 

Structural Requirements     

See separate Question

Training Requirements

All persons working in a food business must be trained in matters of food safety commensurate with their responsibilities.

Managers / Proprietors of food businesses must be trained in the management of food safety. 

Operational Requirements

The food business operator must develop a food safety management system for the food business based on “the principles of Hazard Analysis and Critical Control Points (HACCP)”

The ‘Safecatering Guide’ illustrates the steps involved in the the development of a basic food safety management system (available from the Food Safety Authotity)

Additional information on food safety management can be found in  Irish Standard IS 340 : 2007 Hygiene in Catering or IS 341: 2007 Hygiene in Food Retailing and Wholesaling  

Registration of a Food Business

Registration of a Food Business European Communities (Hygiene of Foodstuffs) Regulations 2006 stipulate that all food businesses must register with the relevant enforcement agency.

Catering and Retail business must register with the Health Service Executive Please note application forms for the registration of catering and food retail businesses must be forwarded to the Environmental Health department in the local Health Service Executive office where the food business is located not the EHOA.

Please click here to find the contact details of your local office

Download a food business registration form here.

Useful web links for this topic

Food Safety Authority of Ireland   www.fsai.ie
National Standards Authority of Ireland www.standards.ie  (select link to publications,select food safety)
Health Service Executive www.hse.ie (follow link to Environmental Health Service)

Maura Deely,    Environmental Health Officer

Question: What are the  Structural Requirements for  Catering and Retail Food Businesses?

Legislative Framework

Structural requirements for catering and retail food businesses are set out in “Regulation (EC) No 852/2004 of the European Parliament and of the Council of 29 April 2004 on foodstuffs ” and elaborated on in “Irish Standard I.S. 340: 2007 Hygiene in the Catering Sector” and “Irish Standard I.S. 341 : 2007 Hygiene in Food Retailing and Wholesaling. 

Structural requirements include;

• Wall and floor surface finishes
• Ventilation – natural and / or mechanical
• Lighting – natural and/or artificial
• Food storage facilities – chilled, frozen & ambient. 
• Storage facilities for equipment, utensils, cleaning materials, packaging
• Refuse storage
• Toilet facilities for staff and patrons
• Cloakroom facilities for staff
• Pest Proofing measures

The layout design construction and size of food premises must provide adequate working space to allow for the hygienic performance of all operations. 

For more information on structural requirements see EC Reg. 852 Annex 2 and Irish Standards 340 / 341. 

Role of the Environmental Health Officer
The legislation stipulates that a food premises must be suitable for the business carried out there-in or proposed to be carried out there-in. 

Environmental Health Officers evaluate the suitability and capability of food premises      to provide safe food for human consumption. 

Advice on suitability of buildings for use as Food Premises.

Advice on structural requirements and the suitability of a particular building for use as food premises can be sought from the local Environmental Health Department 

A consultation can be arranged whereby the Environmental Health Officer will visit the existing / proposed food premises with the food business operator and advise on the work necessary to bring the premises into compliance with statutory requirements. 

The Environmental Health Officer may place limitations on the scale of a food business, relative to the capacity of the premises to produce safe food. 

Complaints about the Structure of Food Business 

A complaint about the structure of a food business can be directed to the Principal Environmental Health Officer in the local HSE office or the Food Safety Authority Office in Dublin.