“The Enforcement Orders in August have shown the need for all food businesses to adhere to the highest food safety and hygiene standards at all times.”
One Closure Order and one Prohibition Order were served on food businesses during the month of July, according to the Food Safety Authority of Ireland (FSAI).
The food businesses were issued with the orders for breaches of food safety legislation, pursuant to the FSAI Act, 1998.
The Closure and Prohibition Orders were issued by environmental health officers in the Health Service Executive (HSE) and authorised officers in the FSAI.
One Closure Order was served under the FSAI Act, 1998 on:
- Khan Spices (Retailer), 84 North Main Street, Cork
One Prohibition Order was served under the FSAI Act, 1998 on:
- Bailey Foods (Small Meat Manufacturing Plant), Slaughterhouse Lane, William Street, Limerick
More details on the closure orders are available on the FSAI website here.
Some of the reasons for the closures included:
- A window area in the rear storage room was full of cobwebs, dust and dead insects.
- No liquid soap available at the wash hand basin in the staff toilet or other wash hand basins behind the butcher area and adjacent to the sluice sink.
- No evidence to indicate that the food safety management system was implemented on the premises.
- Failure to provide hot water supply to the wash hand basins and utensil wash up sinks.
- A member of staff working behind the butcher area was not wearing any outer protective clothing.
- A large number of flies within the premises which were landing on bins, meat products and worktop surfaces.
- Inadequate hygiene controls over the production of minced meat and meat preparations.
“The Enforcement Orders in August have shown the need for all food businesses to adhere to the highest food safety and hygiene standards at all times,” Dr Pamela Byrne, Chief Executive, FSAI, said.
“It is essential that food businesses have a strong food safety and hygiene culture in their business, which can be achieved through ongoing training of all members of their team.
“Food safety inspectors are continuing to encounter basic errors being made by food businesses which are easily avoidable and it is especially disappointing to see during these times. What we are seeing is poor hygiene practices which ultimately create favourable conditions for pests and insects, which pose a serious risk to public health.
“Food businesses run the risk of making their customers sick and ruining their reputation by neglecting basic food safety and hygiene standards,” Dr Byrne said.
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