Food Donations, Water Supply and Food Safety Culture now have dedicated sections in the Safe Catering Pack. The Food Safety Authority of Ireland (FSAI) announced the additions on 31 July 2026.
The new sections were developed by a working group with representatives of the FSAI and the National Environmental Health Service. The regulator describes the pack as a practical food-safety management system designed to support safe food production, compliance with food-hygiene law and staff training.
What to look for in your documents
These are suggested document checks, not additional FSAI requirements or a business-specific compliance assessment.
- Food donations: The guidance covers businesses that give or receive donated food and identifies possible interactions with freezing, defrosting, storage, cooking and allergen controls. If your business donates or accepts food, trace the relevant steps through its written procedures and flag any of those interactions that are not addressed.
- Water supply: The section says businesses need enough potable water for drinking, food preparation and making ice, as well as safe water for cleaning and handwashing. In your water-supply documents, check that each relevant use is covered, including ice production if you make ice.
- Food-safety culture: The FSAI’s definition centres on the consistent attitudes and behaviour of managers and employees, with commitment to food safety reflected in every role and stage of work. In management procedures and staff-facing material, look for clear descriptions of what each role is expected to do to keep food safe.
Existing owners and users can download the new material free from the FSAI’s Safe Catering Pack area. Its current downloads list places the sections alongside earlier Allergens and Acrylamide additions.
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