Twelve food businesses closed for safety breaches
In September, twelve food establishments across Ireland were served Closure Orders due to serious food safety violations. The Food Safety Authority of Ireland highlighted issues including pest infestations and poor hygiene standards affecting multiple counties.
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The Food Safety Authority of Ireland (FSAI) reported that during September, Environmental Health Officers from the Health Service Executive (HSE) issued twelve Closure Orders to food businesses for breaches of food safety legislation under the FSAI Act, 1998, and the EU Official Controls Regulations, 2020.
Ten of these orders were served under the FSAI Act on various establishments including bars, cafés, takeaways, and restaurants located in Wexford, Limerick, Laois, Clare, Dublin, and Cavan. Two additional Closure Orders were issued under EU regulations to a takeaway in Kerry and a restaurant in County Dublin.
Common reasons for closure included evidence of pest infestations such as cockroaches and rodents, lack of adequate hand-washing facilities, absence of food safety management systems based on HACCP principles, poor cleanliness standards, improper food storage and labelling, and inadequate staff training in food hygiene. FSAI Chief Executive Greg Dempsey emphasised the preventable nature of these issues and urged food businesses to maintain rigorous hygiene practices and continuous staff training. Details of enforcement actions are available on the FSAI website and remain listed for up to three months after compliance is achieved.
Ten of these orders were served under the FSAI Act on various establishments including bars, cafés, takeaways, and restaurants located in Wexford, Limerick, Laois, Clare, Dublin, and Cavan. Two additional Closure Orders were issued under EU regulations to a takeaway in Kerry and a restaurant in County Dublin.
Common reasons for closure included evidence of pest infestations such as cockroaches and rodents, lack of adequate hand-washing facilities, absence of food safety management systems based on HACCP principles, poor cleanliness standards, improper food storage and labelling, and inadequate staff training in food hygiene. FSAI Chief Executive Greg Dempsey emphasised the preventable nature of these issues and urged food businesses to maintain rigorous hygiene practices and continuous staff training. Details of enforcement actions are available on the FSAI website and remain listed for up to three months after compliance is achieved.
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