The Food Safety Authority of Ireland (FSAI) today announced details of enforcement orders served on several food businesses and a bar in Dublin and a fish processing plant in Co Wexford as a result of breaches of food safety legislation in June.
Two closure orders were issued by environmental health officers from Health Service Executive (HSE) on the Nupur Tandoori restaurant, Booterstown, Co Dublin and Nwaneto Shopping Plaza supermarket, Balbriggan, Co Dublin both relating to general hygiene standards.
A closure order was issued by the Sea-Fisheries Protection Authority on the Harvest Moon Fish Sales plant in Wexford also relating to hygiene standards at its Duncormick premise.
A further prohibition order was issued against the Harvest Moon proprietors in relation to a batch of food found at the plant which was deemed a danger to public health.
Inspectors from the HSE’s north east region served an improvement order on Spice Heaven takeaway in Coolmine Industrial Estate, Dublin 15 and a prohibition order on Chaplin's Bar on Hawkins Street, Dublin 2.
During the month, the HSE also successfully prosecuted Akanchawa’s Honey Pot restaurant on Parnell Street in Dublin 1 which was issued with a prohibition order in February after inspectors discovered sacks of heads, legs and other goat parts kept in unsuitable conditions.
Closure orders are served when it is deemed that there is, or is likely to be, a grave and immediate danger to public health or where an improvement order is not complied with.
The order can be lifted if remedial or other work demanded by the officers is carried out.
FSAI chief executive Prof Alan Reilly said he was disappointed at the number of enforcement orders issued in June, warning that food businesses needed to be “evermore vigilant” in complying with best food safety practice during the warmer weather.
"Every Enforcement Order served sends a clear message to food businesses that we will not tolerate the use of unsuitable premises or unsafe practices," Prof Reilly said.
“With the summer season in full swing, strict adherence to hot and cold temperature controls is vitally important, as bacteria can double every 20 minutes at room temperature. Hot food should be kept in a hot holding cabinet, and cold food should be chilled and kept chilled until required for use."
“We are a resource to industry if they have any questions and enforcement officers should be seen as a valuable support service for information and advice for the industry. We are strongly urging all food businesses to act in accordance with best food safety and hygiene practices," he said.
