Eight Tipperary Primary Schools, including three from the Thurles area, have been approved for the Hot School Meals Programme.
County:
Official Name:
Address:
Roll Number:
Tipperary.
Scoil Naisiunta Rath Eilte,
Reahealty, Thurles, Co. Tipperary,
18396E.
Tipperary.
Scoil Naisiunta Na Hinse,
Bouladuff, Thurles, Co. Tipperary,
18350D.
Tipperary.
Scoil Naisiunta Cill Chuimin,
Kilcommon, Thurles, Co. Tipperary,
18285S.
Tipperary.
St Mary’s Parochial National School,
Western Rd, Gortmaloge, Clonmel, Co. Tipperary,
17332T
Tipperary.
Killusty National School,
Killusty North, Killusty, Fethard, Co. Tipperary,
16111V
Tipperary.
Carrig National School,
Ballycommon, Nenagh, Co. Tipperary,
16276H
Tipperary.
Scoil Mhuire Gan Smál,
New Inn, Cashel, Co. Tipperary,
13404V
Tipperary.
Rearcross National School,
Rearcross, Co Tipperary,
12124K
The objective of the School Meals Programme is to provide regular, nutritious food to children to support them in taking full advantage of the education being provided and is observed as an important component of policies to encourage school attendance and extra educational achievement.
The Hot School Meals Programme was first introduced as a small pilot scheme including just 30 schools. The Programme has since grown significantly in recent years, bringing the total number of schools gaining access, to 2,200 with effect from September next 2024.
The Department of Education has, this year, contacted all of the remaining Primary Schools who have not yet joined the Hot School Meals scheme, asking them to submit expressions of interest in commencing the provision of Hot School Meals. The responses will be reviewed with the aim of including more schools subject to available funding in Budget 2025.
Food Safety Authority of Ireland (FSAI) Confirm recall of several batches of McCormack Family Farms spinach leaves due to the presence of Listeria monocytogenes
Alert Summary dated Thursday, August 1st 2024.
Category 1: For Action. Alert Notification: 2024.36. Product Identification: Please see table below. Batch Code: Please see table below. Country Of Origin: Sweden.
Message: McCormack Family Farms is recalling the below batches of spinach leaves due to the presence of Listeria monocytogenes. Recall notices will be displayed at point-of-sale.
Nature Of Danger: Symptoms of Listeria monocytogenes infection can include mild flu-like symptoms, or gastrointestinal symptoms such as nausea, vomiting and diarrhoea. In rare cases, the infection can be more severe, causing serious complications. Some people are more vulnerable to Listeria monocytogenes infections, including pregnant women, babies, and people with weakened immune systems, including the elderly. The incubation period (time between initial infection and first symptoms appearing) is on average 3 weeks but can range between 3 and 70 days.
Action Required: Retailers: Retailers: Are requested to remove the implicated batches from sale and display recall notices at point-of-sale. Consumers: Consumers are advised not to eat the implicated batches.
FSAI recall batches of Slaney Farm Fresh Duck Eggs due to possible presence of Salmonella.
Alert Summary dated Wednesday, July 31st 2024.
Category 1: For Action. Alert Notification: 2024.35. Product Identification: Slaney Farm Fresh Duck Eggs; All pack sizes. Batch Code: All best before dates up to and including 21/08/2024. Country Of Origin: Ireland.
Message:Slaney Farm is recalling all pack sizes of the above batches of their Farm Fresh Duck Eggs due to the possible presence of Salmonella. Point-of-sale recall notices will be displayed in stores supplied with the implicated batches.
Nature Of Danger: People infected with Salmonella typically develop symptoms between 12 and 36 hours after infection, but this can range between 6 and 72 hours. The most common symptom is diarrhoea, which can sometimes be bloody. Other symptoms may include fever, headache and abdominal cramps. The illness usually lasts 4 to 7 days. Diarrhoea can occasionally be severe enough to require hospital admission. The elderly, infants, and those with impaired immune systems are more likely to have a severe illness.
Action Required: Comsumers, Wholesalers, Distributors, Caterers and Retailers:
Retailers: Including market stalls and online retailers, are requested to remove the implicated batches from sale and display recall notices at point-of-sale.
Caterers/restaurants/cafes: Are requested to cease using the implicated batches immediately.
Wholesalers: are requested to withdraw and recall the implicated batches from their customers and instruct them to display recall notices at point-of-sale. Wholesalers must notify their inspector of any onward distribution of the implicated batches.
Consumers: Consumers are advised not to eat the implicated batches.
Food Safety Authority of Ireland confirm incorrectly declared Crustaceans in Mayil Prawn Chutney Powder.
Alert Summary dated Monday, July 29th 2024.
Allergy Alert Notification: 2024.A27. Allergen(s): Crustaceans. Product Identification: Mayil Prawn Chutney Powder; pack size 200g. Batch Code: All batches and all best-before dates. Country Of Origin: India.
Message: All batches of Mayil Prawn Chutney Powder contain crustaceans which are incorrectly declared on the label. This may make the batches unsafe for consumers who are allergic to or intolerant of crustaceans.
The Food Safety Authority of Ireland (FSAI) today would like to remind consumers of its advice that duck eggs should only be eaten after they have been thoroughly cooked. Consumers should not use raw duck eggs in any dishes that will not be cooked thoroughly before eating. The FSAI, together with the National Health Protection Office of the HSE, are currently investigating an outbreak of illness involving five human cases of Salmonellosis within the last 12 months and linked to the consumption of duck eggs. The investigation is ongoing.
Duck eggs are legitimately available on the Irish retail market and are used by some people instead of hens’ eggs in cooking and baking. Producers are responsible for ensuring the safety of food placed on the market. However, from time-to-time, Salmonella occurs in duck eggs. Salmonella can cause serious illness. The risk is greatest for people who are very young, for older people, and for people who have a suppressed immune system.
The FSAI advises consumers to only eat duck eggs that have been thoroughly cooked and to only use raw duck eggs in dishes that will be cooked thoroughly before eating. Maintaining stringent hygiene practices, such as washing hands and preparation surfaces, is important when handling or breaking raw duck eggs. Therefore, duck eggs should always be handled and cooked carefully.
Specifically, it is advised that:
Duck eggs should not be eaten raw or lightly cooked.
Duck eggs should only be eaten after they have been thoroughly cooked, until both the white and yolk are solid. A duck egg is heavier and larger than a hen’s egg, and therefore needs more cooking time.
Dishes that contain duck eggs should be cooked until they are piping hot all the way through.
Do not use raw duck eggs in the preparation of products that contain raw or lightly cooked egg, such as homemade mayonnaise, tiramisu, icing, hollandaise sauce.
When using duck eggs in cooking or baking, pay attention to hygiene when breaking duck eggs and handling the empty shells afterwards, and do not eat or taste the raw mix.
After handling raw duck eggs, always wash hands thoroughly.
Ensure all utensils and preparation surfaces that have been in contact with raw duck eggs are washed thoroughly before being re-used.
Store duck eggs in the fridge away from ready-to-eat food.
The investigation into the outbreak is ongoing and the FSAI will provide further updates, as necessary. For more information, see our Q&A advice for consumers and Health Protection Surveillance Centre Factsheet on Salmonella.
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