EIGHT FOOD BUSINESSES were ordered to close in February over failing to comply with food safety legislation.
The Food Safety Authority of Ireland (FSAI) issued eight closure orders last month to businesses in Dublin, Galway, Limerick, Meath, Offaly and Tipperary.
Some of the reasons for the orders included evidence of extensive rodent activity; substantial accumulation of grease, dirt and food particles on surfaces and ready-to-eat foods stored uncovered and below raw food in the freezer.
Inspectors in some instances noted staff were unable to demonstrate they were trained in food hygiene, that there was no designated space for the preparation of raw chicken, raw meat products were mislabelled, a lack of wash basin and no hot running water.
One closure order was served under the FSAI Act, 1998 on The Magnet (take away), The Cross, Knocklong, Co. Limerick.Advertisement
Seven closure orders were served under the European Union (Official Controls in Relation to Food Legislation) Regulations, 2020.
Rongs Asian Supermarket, 157 Parnell Street, Dublin 1:
Feng Yuan Meats, 157 Parnell Street, Dublin 1 and all business/establishments/holdings/other premises including internet sites or social media sites:
GREENHEARTCBD LTD (food supplements), Curragha, Ashbourne, Meath.
Blanch Fried Chicken (take away), Unit 40B Coolmine Industrial Estate, Porters Road, Blanchardstown, Dublin 15.
SCRAN (take away), 114 Bohermore, Galway.
Spice Magic (supermarket/take away), Pullolil House Carrigatogher, Nenagh, Tipperary.
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Grennan’s (retailer), Barrack Street/ Kilbride Street, Tullamore, Offaly. Closed activities: The preparation and sale of ready to eat foods.
Commenting today, Dr Pamela Byrne, Chief Executive, FSAI, emphasised that all food businesses must operate stringent food safety procedures to protect consumers’ health.
“The vast majority of food businesses in Ireland must be commended for adhering to high food safety standards, however, there continues to be a number of food businesses failing to do so,” she said.
“We are urging those food businesses to recognise that the legal onus is on them to ensure that the food they serve or produce for their customers is safe to eat, and to ensure there is ongoing compliance with food safety legislation and hygiene standards.
“Food businesses must ensure they have a strong food safety culture in place, including regular and ongoing training of both full and part-time staff. There is simply no excuse for negligent practices.”