Ref. Ares(2018)2709936 - 25/05/2018 TABLE of CONTENTS INTRODUCTION

Total Page:16

File Type:pdf, Size:1020Kb

Ref. Ares(2018)2709936 - 25/05/2018 TABLE of CONTENTS INTRODUCTION Ref. Ares(2018)2709936 - 25/05/2018 TABLE OF CONTENTS INTRODUCTION ...............................................................................................................2 1 ARRANGEMENTS FOR THE IMPLEMENTATION OF CERTAIN REQUIREMENTS OF REGULATION (EC) NO 882/2004 ......................................2 Designation of competent authorities ..........................................................................2 Organisation and implementation of official controls .................................................2 Enforcement measures...............................................................................................19 Verification and review of official controls and procedures .....................................20 2 COMPETENT AUTHORITIES AND DISTRIBUTION OF RESPONSIBILITIES IN RELATION TO INDIVIDUAL CONTROL SYSTEMS .................................................................................................................25 2.1. Control system for animal health.....................................................................25 2.2. Control system for food of animal origin ........................................................29 2.3. Control system for imports of animals and food of animal origin...................32 2.4. Control system for feedingstuffs and animal nutrition ....................................35 2.5. Control system for TSE/ABP...........................................................................38 2.6. Control system for veterinary medicines and residues ....................................44 2.7. Control system for foodstuffs and food hygiene (food of non-animal origin) 48 2.8. Control system for imports of food of non-animal origin................................51 2.9. Control system for plant protection products (PPP) and pesticide residues ....53 2.10. Control system for animal welfare...................................................................57 2.11. Control system for plant health........................................................................59 2.12. Control system for quality labelling (Organic, PDO/PGI/TSG)......................61 ANNEX – ACRONYMS, ABBREVIATIONS AND SPECIAL TERMS .......................63 2 DG(SANTE)/2018-6471 Version date April 2018 INTRODUCTION This overview has been drawn up by the Health and Food Audit and Analysis Directorate of the Directorate-General for Health and Food Safety of the European Commission, based on information supplied by Ireland. The aim is to present, in summary form, the latest information on how control systems for food and feed safety, animal health, animal welfare, plant health and quality labelling are organised in Ireland. Chapter 1 describes the overall organisation of the Irish authorities and the respective responsibilities of the ministries and government agencies in relation to the different components of the control system. A chart is used to help the reader better understand the inter- relationships between the responsibilities of the different bodies. Chapter 2 gives a more detailed description of the main responsibilities for each of the twelve separate systems that form the complete range of control systems in Ireland, covering the whole chain of plant, animal and food production. As in Chapter 1, organisation charts are used to help the reader. This overview was updated following a general follow-up audit in 2018 and will be updated at regular intervals based on relevant information received by the Commission from the Irish authorities. Acronyms are used extensively throughout this overview for the sake of brevity. A list of acronyms, abbreviations and special terms is given in the Annex as a guide for the reader. 3 DG(SANTE)/2018-6471 Version date April 2018 Summary The Department of Agriculture, Food and the Marine (DAFM) and the Department of Health (DoH) are the two departments in Ireland responsible for developing policy and legislation for food safety. Both departments are supported in their roles by the Food Safety Authority of Ireland (FSAI), under the DoH. In addition, DAFM is responsible for developing policy and legislation for feed safety, animal health, animal welfare and plant health as well as enforcement of legislation in relation to food safety at the level of primary production. The Food Safety Authority of Ireland (FSAI) has overall responsibility for the enforcement of food safety legislation in Ireland, apart from at the level of primary production. FSAI manages its responsibility through contractual arrangements with the individual competent authorities (CA) concerned. These authorities include: the Health Service Executive (HSE), the Sea Fisheries Protection Authority (SFPA), the Marine Institute, Local Authorities (LA), and DAFM, which operates both centrally and regionally, and the National Standards Authority of Ireland (NSAI). The division of responsibilities throughout the country varies according to the control system involved. FSAI has a Memorandum of Understanding with certain bodies which have a role in food safety controls, such as Revenue’s Customs Service, but which are not specifically charged with the enforcement of food legislation. A comprehensive national laboratory network is involved in the analysis of samples and provision of scientific research. The current version of the multi-annual control plan (MANCP), covering the period 2012 to 2017 (Version 1) and prepared jointly by FSAI and the DAFM is available on the FSAI website. A new National Control Plan covering the period 1 January 2018 to 31 December 2022 is expected to be published in 2018. The Annual Report on the implementation of the MANCP for 2015 has been submitted to the Commission Services. The Annual Report on the implementation of the MANCP for 2016 had not yet been submitted at the time of the publication of this Country Profile. 4 DG(SANTE)/2018-6471 Version date April 2018 1 ARRANGEMENTS FOR THE IMPLEMENTATION OF CERTAIN REQUIREMENTS OF REGULATION (EC) NO 882/2004 Designation of competent authorities Competent authorities The following three charts show the various bodies involved in official control of food, feed, animal health, animal welfare and plant health, the different stages in the food chain and the competent authorities (CA) involved. Chart 1 - Government departments, competent authorities and other agencies involved in official control of food (apart from primary production) 5 DG(SANTE)/2018-6471 Version date April 2018 Chart 2 - Government departments, competent authorities and other agencies involved in official control of feed, animal health and welfare and plant health Secto r: Feed Secto r: Plan t Health Secto r: An imal Health an d Welfare Go v ern men t Dep artmen t o f Ag ricu ltu re, Dep artmen t o f Ag ricu ltu re, Dep artmen t o f Ag ricu ltu re, Dep artmen ts Fo o d an d th e Marin e Fo o d an d th e Marin e Fo o d an d th e Marin e resp o n sib le fo r leg islatio n an d p o licy Cen tral Co mp eten t Dep artmen t o f Dep artmen t o f Dep artmen t o f Au th o rity Ag ricu ltu re, resp o n sib le fo r Ag ricu ltu re, Ag ricu ltu re, Fo o d an d th e en fo rcemen t o f Fo o d an d th e Fo o d an d th e Marin e Marin e Marin e leg islatio n in th is secto r Official Marin e In stitu te Ag en cies in v o lv ed in th e en fo rcemen t Lo cal Au th o rities o f leg islatio n in th is secto r Chart 3 - Stages in the food chain and the competent authorities involved in official controls* FSAI Slaughter / Harvesting Manufacture / Processing SFPA Including primary NSAI LAs production of fish Food contact material DAFM and recognition Wholesale / Distribution HSE of natural mineral waters Import Retail / Catering Consumption DAFM Department of Agriculture, Food and the Marine FSAI Food Safety Authority of Ireland LAs Local Authorities 6 DG(SANTE)/2018-6471 Version date April 2018 HSE Health Service Executive SFPA Sea Fisheries Protection Authority NSAI National Standards Authority of Ireland * DAFM is responsible for official controls on primary production of both food of animal origin and food of non- animal origin (not illustrated); DAFM Poultry and Control Group conduct official controls on eggs at retail level (not illustrated); DAFM Horticultural and Plant Health Division conduct official controls on horticultural produce at retail level (not illustrated). Government Departments Responsible for Policy and Legislation Development As outlined in Chart 1, there are two government departments in Ireland responsible for developing policy and legislation for food safety. Department of Agriculture, Food and the Marine (DAFM); and Department of Health (DoH). As outlined in Chart 2 DAFM is responsible for the development of policy, negotiation of rules at European Union level and implementation in national law of those rules, for: Animal health, animal welfare, feed safety, plant health; Primary production of food; Slaughter, cutting, preparation and processing of foods of animal origin, including fish, up to but not including, retail level; Import of food of animal origin and certain foods of non-animal origin control and pesticide residues controls on imported foods of plant origin; Controls on foods of non-animal origin at primary production level Controls on foods certified as having protected geographical indication (PGI), protected designation of origin (PDO) and/or traditional specialities guaranteed (TSG); Pesticide residues; Organics. The DoH is responsible for the development of policy, the negotiation of rules at European Union level and implementation
Recommended publications
  • 2 COURSE SPECIAL Phone: 018559638  Amiens St
    Email: [email protected] Website: www.mcgettiganscookhouse.ie 2 COURSE SPECIAL Phone: 018559638 Amiens St. Dublin 1 (Available 3pm-7pm Mon - Sun) Enjoy a Starter & Main Course or Main Course & Dessert Facebook.com/McGettigansCookhouseBar for 22.50 Twitter.com/mcgettigansdub LUNCH Choose from our DINNER Served Daily: 12.00 - 3.00pm sumptuous dishes marked * Served Daily: 3.00 - 10.00pm STARTERS SIDES FROM THE GRILL TODAY’S HOMEMADE SOUP 5.95* Skinny fries, smoked paprika aioli 3.50 with freshly baked brown soda bread 28 DAY DRY AGED IRISH BEEF 10oz SIRLOIN STEAK 24.95* Beer battered onion rings 3.50 FIVEMILETOWN GOATS CHEESE 7.50* o in Panko crumb, with baby leaves and beetroot caramel ( 7 supplement applies to 2 course special) Chunky chips, smoked paprika aioli 4.00 10oz RIB-EYE STEAK 23.95* CRISPY CHICKEN WINGS 7.95*/11.95 (o6 supplement applies to 2 course special) in House hot sauce or Teriyaki glaze, Cashel blue aioli Sweet potato fries 4.00 All of our steaks dishes are served with crispy shallots, slow roast tomato, and chunky chips.Choice of Jameson & black pepper cream or garlic & chive butter TIGER PRAWNS PIL-PIL 9.95 Buttered seasonal vegetables 3.50 served on a sizzling pan with chargrilled sourdough ROAST RACK OF IRISH PORK RIBS 18.95 served with corn on the cob, whiskey glaze & triple cooked chips SEAFOOD CHOWDER 9.95 Baby leaf salad with cherry tomatoes, 3.50 cod, salmon & mussels in a creamy dill broth & spring onion tossed in balsamic dressing McGETTIGANS BURGER SELECTION served on a Waterford blaa with
    [Show full text]
  • Using Cross-Cultural Consumer Liking Data to Explore Acceptability of PGI Bread—Waterford Blaa
    foods Article Using Cross-Cultural Consumer Liking Data to Explore Acceptability of PGI Bread—Waterford Blaa Rachel Kelly 1,2, Tracey Hollowood 3, Anne Hasted 4, Nikos Pagidas 5, Anne Markey 1 and Amalia G. M. Scannell 1,2,6,* 1 UCD School of Agriculture and Food Science, University College Dublin, Belfield, Dublin D04 V1W8, Ireland; [email protected] (R.K.); [email protected] (A.M.) 2 Sensory Food Network, Dublin D15 DY05, Ireland 3 Sensory Dimensions, Unit F1-F2, Cowlairs, Nottingham, Nottinghamshire NG5 9RA, UK; [email protected] 4 QI Statistics, Penhales, Ruscombe Lane, Ruscombe, Reading RG10 9JN, UK; [email protected] 5 Kerry Europe & Russia, Millennium Park, Naas, Co., Kildare W91 W923, Ireland; [email protected] 6 UCD Institute of Food and Health, University College Dublin, Belfield, Dublin D04 V1W8, Ireland * Correspondence: [email protected] Received: 30 July 2020; Accepted: 31 August 2020; Published: 1 September 2020 Abstract: Waterford Blaa is one of only four Irish food products granted protected geographical (PGI) status by the European Commission. This study aimed to determine whether cultural background/product familiarity, gender, and/or age impacted consumer liking of three Waterford Blaa products and explored product acceptability between product-familiar and product-unfamiliar consumer cohorts in Ireland and the UK, respectively. Familiarity with Blaa impacted consumer liking, particularly with respect to characteristic flour dusting, which is a unique property of Waterford Blaa. UK consumers felt that all Blaas had too much flour. Blaa A had the heaviest amount of flouring and was the least preferred for UK consumers, who liked it significantly less than Irish consumers (p < 0.05).
    [Show full text]
  • Ireland Heritage Food & Drink C U L T U R E Landscapes on Screen
    YOUR TRAVEL MAGAZINE Ireland Heritage Food & Drink C u l t u r e Landscapes On Screen PEACE BRIDGE DERRY~LONDONDERRY HISTORIC FAbulous Food IRELAND’S Amazing IRELAND LANDMARKS & DRINK CULTURE Landscapes ON SCREEN Drama and romance Delicious feasts to Urban escapes filled Discovering Ireland’s Explore real-life Westeros in Ireland’s castles tempt the taste buds with warm welcomes incredible scenery in Northern Ireland MB20USA01TIL Welcome WELCOME TO IRELAND If modern lifelife hashas leftleft youyou yearningyearning for for more more authentic authenticexperiences, experiences, then the island then ofthe Ireland island is of the Ireland perfect is theantidote. perfect You antidote. see, Ireland You see,is more Ireland than is justmore a than justdestination, a destination, it’s a feeling… it’s a feeling. It’s the thrill of standing at the top of Donegal’s Slieve League cliffs along the Wild Atlantic Way. It’s the sensation you get at a traditional Irish music session, such as the ones that kick off in Matt Molloy’s of Westport, County Mayo, or the House of McDonnell in Ballycastle, County Antrim. It’s the cool touch of the ancient stones that dot the island’sthe islands landscapes, of Lough from Erne, Wexford County Fermanagh. to Kerry, and The the echoesshipbuilding of the heritageshipbuilding of Belfast: heritage the of city Belfast, that built Titanic the Town.Titanic. It’s And the the chance chance to seeto see the the thrilling real-life real-life locations locationsfor HBO’s fromGame HBO’s of Thrones Game® ofor Thronesthe views®, and from Star a JediWars Episodesknight’s islandVII and hideaway, VIII.
    [Show full text]
  • Breakfast Served Until 12Pm Salads
    Breakfast Served until 12pm Sourdough Toast 1-6 €2.85 Preserves & butter Classic Buttermilk Scone 1-6-3 €3.50 Seasonal Preserves & Clotted Cream Add freshly brewed tea or coffee €6.50 Home Baked Cakes & Biscuits 1-6-3 €3.50 Your selection of today’s freshly baked treats Add freshly brewed tea or coffee €6.50 Breakfast Muffin 1-3-6 €9.95 Toasted Muffin, Creamed Scrambled Eggs & Irish Smoked Salmon Poached Eggs 1-3-6-11 €6.45 Grilled Sourdough Toast & Free Range Poached eggs Full Irish Breakfast( Available All Day) 1-3-6-11 €12.75 Irish Pork Sausages, Back Bacon Rashers, Free Range Eggs, Hash Brown, Grilled Field Mushroom, Black & White Pudding, Baked Beans, Toast and freshly brewed tea or coffee Par 3 Breakfast Bap 1-3-6-11 €7.95 Bacon Back Rasher, Irish Pork Sausage & Free Range Fried Egg served on Waterford Blaa Eggs Benedict 1-3-6 €9.95 Poached Eggs, Hollandaise Sauce, Glazed Irish Ham & Sautéed Spinach Homemade Porridge 1-7 €5.45 Seasonal Berries & Organic Honey Salads Super Food Salad 6-10 V €12.45 Grilled Chicken Caesar 7-9 €15.95 Spice Red Quinoa, Baby Spinach, , Romaine lettuce, Rosemary and Thyme Roast Cauliflower, Mixed Seeds, Croutons, Anchovies, Shaved Pecorino Cashel Blue Cheese & Pomegranate Dressing Oak Smoked Salmon €14.95 Heritage Beetroot, Candied Walnuts, Lola Rosso, Pickled Shallots, Raspberry Dressing Sandwiches & Light Bites From 12pm Homemade Soup of the Day 1-6 €5.95 Chicken Wings 1-6-8 €9.45 Served with Guinness Bread Spicy Hot Sauce, Cashel Blue Cheese & Celery Warm BBQ Chicken & Pickled White Cabbage 1-6-9 Toasted
    [Show full text]
  • 2015 Finalists
    2015 Finalists Abernnethy Butter Smoked Abernethy Butter ABP Cahir Aldi The Secret Chef Beef Burgers (Jalapeno and Monterey Jack) Achill Mountain Lamb Achill® Mountain Lamb Aedamar's Lemon Curd Aedamar's Lemon curd An Olivia Chocolate Luxury Taste of Christmas Anahorish Preserves Winter Chutney Aran Ard Teo Aldi Gluten Free Soda Bread Aran Ard Teo Aldi Gluten Free Chocolate Muffin Armagh Cider Company Ltd Maddens Mellow Armagh Cider Armagh Cider Company Ltd Doyles Autumn Berry Cider Armagh Cider Company Ltd Doyles Honey Cider Arthur Mallon Foods Simply Better 9 Hand Tied Irish Pork Sausages Arthur Mallon Foods Simply Better 6 Superior Spring Onion & Cracked Black Pepper ARYZTA Food Solutions Chocolate & Hazelnut Torte ARYZTA Food Solutions Irish Cream Liqueur & Chocolate Sponge Cheesecake ARYZTA Food Solutions Mandarin & Pear Gateau Aurivo Connacht Gold Creamery Butter Aurivo Connacht Gold Softer Butter Aurivo Dunnes Stores Fresh Irish Brandy Butter Aurivo Morning Fresh Fresh Irish Protein Milk Avoca Handweavers Tomato, Coconut & Harissa soup Avoca Handweavers Chestnut & Chorizo Soup (sopa de castanas) Avoca Handweavers Normandy Pear Tart Avoca Handweavers Traditional Christmas Cake Avondale Foods (Craigavon) Signature Tastes Pasta with Feta and Slow Roasted Tomatoes Salad Avondale Foods (Craigavon) Signature Tastes Freshly Prepared Coleslaw Ayle Foods Roasted Pepper Relish Ayle Foods Carrot & Apple Juice Bainne Codladh Ltd Lullaby milk Ballymaguire Foods Mexican Style Bean Soup DELI Ballymaguire Foods Deluxe Sri Lankan Chicken Soup Ballymaguire Foods Aldi 1KG Irish Beef Lasagne Ballymaguire Foods Tesco Classic Chicken Pie Ballymaguire Foods SuperValu Signature Tastes Cod and Salmon Ragout Ballymaguire Foods SuperValu Signature Tastes Potato Gratin Bandonvale Signature Tastes Irish Vintage Cheddar Barry's Bakery Ltd White Bap Beara Seafoods Ltd Mussel Bites.
    [Show full text]
  • View Breakfast Menu
    Restaurant Breakfast Menu (7.00am-10.00am) Continental Breakfast (Cold) €12.95/ Full Breakfast Menu €15.95 €6 Room Service Charge From Our Buffet From Our Cooked Breakfast Our Bakery Basket The Granville Hotel Classic Full Irish Breakfast Mini Croissants (1,2,7,8,10,11), Granville Fruit Grilled Irish Bacon (-), Irish Pork Sausage Scones(1,2,7,8,10,11), Homemade Brown (2,11)& (8,9,11,13), Tomato (-), Mushrooms (11), White Bacon and Onion Soda Bread (2,11), Waterford Beans (optional) (-), Blaa (7,11) (Soft white floury rolls) Selection of Country Style Black(-)/White Pudding(-) and your Homemade Jams (8,11,12) and Marmalade(-). Honey choice of Poached, Scrambled or Fried Egg (1) infused with Lemon Thyme (-) _______________________ ______________________________ Poached or Scrambled Eggs (1) Cereals Organic Smoked Salmon (5) or Grilled Irish Bacon Muesli (10,11), Cornflakes (11), Weetabix (11), Granola (10,11), Bran Flakes (11), Rice Krispies (11) Boiled Eggs (1) ____________________________ Cooked to your preference with toast soldiers The Granville Hotel Organic Porridge Experience (7,8,11) Oats (11) grown and milled locally by Flahavan’s with a choice of: Baked Soft Eggs (1) Irish Whiskey (11), Bailey’s Irish Cream (2), Muldoons Baked with Smoked Irish Bacon (-), Tomato (-), Irish Whiskey Liqueur (11), Cream (2), Demerara Mushrooms (11), Grated Cheddar Cheese (2) Sugar, Cinnamon Cream (2), Raisin (7,10) and Toasted Almonds (10) Blaa-Eggs Benedict Waterford Style ___________________________ Poached Egg (1) and Grilled Irish Bacon (-) on
    [Show full text]
  • Blood Pudding, Beetroot, Boxty and Blaa Dublin Raises Irish Cuisine to New Heights, Emphasizing Local Specialties and Ingredients
    PROOF User: 140617 Time: 16:54 - 01-22-2014 Region: SundayAdvance Edition: 1 8 TR THE NEW YORK TIMES, SUNDAY, FEBRUARY 2, 2014 CHOICE TABLES DUBLIN Blood Pudding, Beetroot, Boxty and Blaa Dublin raises Irish cuisine to new heights, emphasizing local specialties and ingredients. By DAVID FARLEY Stoneybatter, the main street that runs through the working-class neighborhood of the same name in north Dublin, is lined with traditional pubs. L. Mulligan Grocer, as its name suggests, is housed in a former pub and food shop. And it fits right in: A long bar, lined with taps, dominates the right side of the room. But venture toward the back, walk up three steps, and you’ll find something less predictable: a packed dining room of 19 tables, diners feasting on dishes like pan-fried hake in a carrot purée, as servers scurry past. The gastro pub, a movement that began across the Irish Sea in London, took a sur- prisingly long time to take hold here. Opened in 2010, L. Mulligan Grocer was among the first wave of gastro pubs in a city that is now dotted with them. It also happens to be serving some of the most ex- citing food in Dublin. But it’s not just gastro pubs that are stir- ring up the Irish capital’s dining scene. Cuisine in post-Celtic Tiger Dublin has adopted an inward gaze, with new restau- rants, both pubs and upscale bistros, em- phasizing locally sourced ingredients and offering creative takes that celebrate Irish cuisine in a variety of ways.
    [Show full text]
  • Jane Ellison
    CASS COUNTY, MICHIGAN PROFILES PRESERVING LOCAL HISTORY WITH PEOPLE, EVENTS & PLACES By Jeannie Watson JANE ELLISON Jane Ellison migrated, in 1859, to Cass County, Michigan with her husband, Hugh S. Garrett, and her parents. She had the frightening experience of surviving the Irish Potato Famine. Her comparisons of what life had been like before coming to America, during the process, and after settling in Michigan, is a sequence of great contrasts. Her life story and Irish woman's point of view provides a rare perception of harsh realities and serious events. The Irish Community of the 1800s is very much a part of Southwestern Michigan's history, and their plight should never be forgotten. They were some of the most desperate of souls, who needed Michigan's opportunities and "sheltering bounty." Jane's life story is a tale of bravery, courage and survival, where only the strongest and most intelligent survived. Ireland was the poorest country in the Western World in the 1800s, and the way that came about is disheartening. Before they were invaded by the British, Ireland consisted of large clans, which were made up of smaller sub-clans, composed of extended family and friends, who allied together for protection. The country's land had few trees in most regions, was rocky, or had rich dark grassland soil and peat moss bogs (swamps). The farm land was anything but worthless, however. It was wonderful for growing food crops, and did so for eons, so its economy was based on agriculture. The clans were constantly at war over that property, and these battles went on for generations.
    [Show full text]
  • View Our Wedding Package Here from €100.00 Per Person
    Congratulations on your engagement. We are delighted that you are considering Druids Glen Hotel & Golf Resort for your forthcoming wedding celebration. Our idyllic setting provides a beautiful backdrop for a memorable day. Your wedding celebration is made extra special at Druids Glen because we understand that every couple’s wish list is different. Whether you intend to have an extravagant wedding or a small intimate gathering of those closest to you, our dedicated wedding co-ordinator and banqueting team provide an excellent personal service. We offer the following to you with our compliments: • One wedding per day guarantee • Personal services of our dedicated wedding co-ordinator • Travel on our unique wedding buggy to access memorable photo opportunities on the resort • Complimentary overnight accommodation for the wedding couple in one of our Bridal Suites with complimentary chocolates & a bottle of champagne • Two deluxe rooms complimentary to allocate as you wish (minimum numbers 80 guests+ apply) • Discounted accommodation rate inclusive of breakfast for your wedding guests • Complimentary parking • Complimentary menu tasting for the wedding couple prior to your wedding day • Cake knife and stand • Personalised menu cards and table plan • Complimentary two ball on Druids Heath golf course • Three month’s complimentary membership of Druids Glen Health Club for the wedding couple prior to your wedding date If you have any further questions, or wish to arrange an appointment, please do not hesitate to contact our Wedding Co-ordinator
    [Show full text]
  • Good Morning & Welcome to the Roseville Rooms
    GOOD MORNING & WELCOME TO THE ROSEVILLE ROOMS We hope you had an enjoyable night’s sleep; a member of our service team will be with you shortly to help with your order. All orders are accompanied by our Seasonal Breakfast Selection. Your hot food order will also be taken, cooked to order and delivered as quickly as possible. CHILLED JUICES Fresh Orange, Cranberry, Grapefruit or Apple COLD BREAKFAST OPTIONS Seasonal Fruit Salad Faithlegg Homemade Granola (1 wheat, 8 Almonds) Selection of Cereals (1 wheat) Locally Produced Flahavan’s Porridge served with Muldoon’s Waterford Whiskey Syrup (1 wheat) Faithlegg Homemade overnight oats Homemade Preserves HOT BREAKFAST OPTIONS Hunters Full Breakfast 2 grilled back bacon, butcher style sausage (1 wheat, 12), fried egg (3), thyme roasted tomato, button mushrooms (7), black & white pudding (1 wheat), fried potato (7) Country House Breakfast Grilled back bacon, butcher style sausage (1 wheat, 12), fried egg (3), thyme roasted tomato Avo & Eggs Crushed avocado & poached eggs (3), with basil pesto (8 pinenut), sundried tomato & a slice of toasted sourdough bread (1 wheat) Gluten Free Breakfast Grilled back bacon, sausage (12), fried egg (3), thyme roasted tomato, button mushrooms (7) “Eggs Olivia” Faithlegg’s historical take on Eggs Benedict poached eggs (3) with smoked salmon (4) on a mini Waterford Blaa (1 wheat) with Béarnaise sauce (3) KIDS BREAKFAST Freshly Squeezed Orange Juice or Fresh Fruit Smoothie COLD BREAKFAST OPTIONS Seasonal Fruit Salad Selection of Cereals (1 wheat) Locally Produced Flahavan’s Porridge (1 wheat) HOT BREAKFAST OPTIONS Little Adventurers Breakfast Grilled back bacon, butcher style sausage (1 wheat, 12), fried or scrambled egg (3) Buttermilk Pancakes With berry compote or maple syrup (1 wheat, 3) French Toast Served with Raspberry and Elderflower Jam (3) ALLERGEN INFORMATION We are an allergen aware business and the following is a list of major allergens, which some guests may seek to avoid.
    [Show full text]
  • Your Guide to the Winners at Blas Na Heireann - the Irish Food Awards
    2 016 Buyers Directory Your guide to the winners at Blas na hEireann - The Irish Food Awards “Recognising & rewarding the very best of Irish food & drink products and the passionate people who make them” www.irishfoodawards.com Issue 3 - 2016 Winners About Blas Now in our 9th year, Blas na hEireann, The Irish Food Awards is the F G S Br 6 in 6 biggest competition for quality Irish produce on the island of Ireland. Last old 2016 ilver 2016 onze 201 alist 201 year over 2,500 Irish products were entered into the competition to win Gold, Silver and Bronze Awards in over 120 food and drink categories as Finding the very best well as key awards such as Supreme Champion and Best Artisan Producer. Developed with UCC and the University of Copenhagen our judging process is now recognised as an industry ‘gold’ standard worldwide. A trusted accreditation and mark of Irish quality Products entered are blind tasted and competition is extremely tough, Research has shown that the Blas accreditation has the highest recognition and regardless of the number of entries there are only five finalists in each amongst Irish consumers and using the award logo on packs encourages category. shoppers to buy these products. It is their guarantee of a top quality Irish Blind tasting means that all packaging and identifying features are removed product. from products before being presented for judging. This creates a level playing field for products from both large and small producers. Our Judges Our judges come from a range of food backgrounds; they are chefs, Our Winners restaurateurs, academics, journalists, authors, food champions, caterers and Inside you will finds the details of our Gold, Silver & Bronze winners listed enthusiastic home cooks.
    [Show full text]
  • Annual Report 2020 Annual Report 2020 Department of Agriculture, Food and the Marine
    Annual Report 2020 Annual Report 2020 Department of Agriculture, Food and the Marine Mission Statement Serving the government and people of Ireland by leading, developing and regulating the agri-food sector, protecting public health and optimising social, economic and environmental benefits. Vision Statement An innovative and sustainable agri-food sector operating to the highest standards. This Annual Report is produced in line with the objectives set out in the Statement of Strategy 2016-2019 Annual Report 2020 Content Review and Main Achievements of 2020 4 STRATEGIC GOAL 1 Food Safety, Animal and Plant Health and Animal Welfare 11 One Health 12 Food Safety 15 Animal Health and Welfare 21 Plant Health 31 Laboratory Service 37 STRATEGIC GOAL 2 Farm/Sector Supports and Controls 57 Promoting Sustainable Farming 58 Annual Report 2020 Customer Service 67 Scheme Operations 69 Department of Agriculture, Food and the Marine STRATEGIC GOAL 3 Policy and Strategy 71 EU Interactions 72 International Interactions 77 Food Security 86 National Policy Framework 87 Research & Innovation 94 Food and Drink Sector 98 Mission Statement Primary Production 106 Sustainable Production 113 Serving the government and people of STRATEGIC GOAL 4 Ireland by leading, developing and regulating Seafood Sector 121 the agri-food sector, protecting public Overview Seafood Sector 122 Fisheries Management and Conservation 124 health and optimising social, economic and Fishery Harbour and Coastal Infrastructure Capital Development Programme 128 environmental benefits. STRATEGIC GOAL 5 Corporate Development 131 Financial Management 132 Vision Statement Staff and Organisational Management 136 Developing IT Capability 141 An innovative and sustainable agri-food Corporate Affairs 147 Communications Unit 150 sector operating to the highest standards.
    [Show full text]