Two Closure Orders issued by HSE due to food safety breaches
The Food Safety Authority of Ireland’s Chief Executive says now is the time to check for pests and carry out a deep clean, following two Closure Orders in June.
Two Closure Orders have been issued by the Health Service Executive (HSE) for breaches of food safety legislation in accordance with the The Food Safety Authority of Ireland (FSAI) Act 1998.
The orders were served under this Act on:
- Giovanni’s (Take Away), Rampark, Jenkinstown, Louth
- Dera (Service Sector – Other),138 Parnell Street, Dublin 1
According to the FSAI, among the reasons for the orders included: “An active cockroach infestation in the cockroach trap in the motor of the food preparation fridge; live and dead cockroaches on the floor beneath the food preparation fridge; failure of a premises to comply with an Improvement Order; food handlers unable to demonstrate adequate knowledge and comprehension of basic food hygiene principles; failure to implement a permanent procedure of hazard analysis based on the principles of HACCP; and a premises not fully pest proofed.”
In the wake of lockdown restrictions easing, Dr Pamela Byrne, Chief Executive at the FSAI, highlighted the importance of having adequate pest control systems and robust food hygiene practices in place.
“The Closure Orders in June demonstrate the importance of all businesses operating to the highest standards of food safety as the country continues to face this public health pandemic,” she said. “Many food businesses are reopening to customers having been closed for a number of months. Food business owners need to ensure that there hasn’t been any pest activity in or around their premises. Now is the time to carry out a deep clean of a food business to ensure that all food contact surfaces and utensils are clean and safe for use.
“It is a legal requirement for all staff working in food businesses to be supervised and instructed, and/or trained in food safety and hygiene. It is not acceptable that last month’s Closure Orders showed that a number of food workers at these food businesses did not have even a basic knowledge or training in food safety and hygiene.”