According to reports from the Food Safety Authority of Ireland (www.fsai.ie) six closure orders and one prohibition order were served on food businesses across the country during January for breaches of food safety legislation. In addition to orders being issued by environmental health officers (EHOs) from the Health Service Executive (HSE), orders were also served by sea-fisheries protection officers in the Sea-Fisheries Protection Authority.
The prohibition order served under the FSAI Act 1998 was served on Shellfish De La Mer (fish processing ) Castletownbere, Co. Cork.
Four closure orders were served under the FSAI Act 1998 as follows:
- A1 Kebab (Takeaway) Castle Street, Roscommon
- River View Chinese Restaurant & Takeaway, Abbey Street, Tipperary Town
- Grill To Chill (Takeaway), Oliver Plunkett Road, Letterkenny
- Clare’s Pizzeria (takeaway), 54 New Road, Clondalkin, Dublin 22
Two closure orders were served under the EC (Official controls of foodstuffs) Regulations 2010 as follows:
- Giles Brothers Fish Shop, 167 Phibsborough, Dublin 7
- Green Masala Indian Takeaway & Restaurant, Westgate, Wexford
Commenting on the enforcement orders, the FSAI chief executive Prof. Alan Reilly said: “Full compliance with food safety and hygiene standards is essential for all food businesses. There is absolutely no excuse for putting consumers’ health at risk through negligent practices. We are urging businesses to take full advantage of the information and support provided by the inspectorate and the FSAI to ensure that they have the correct food safety management systems in place.”
If any food business owner is unsure of what is required, they can contact Goodrich Consultancy or the FSAI advice line on 1890 336677 or visit its website or facebook page.
In addition to the above enforcement orders, the FSAI also stated that two successful prosecutions were carried out by the Health Service Executive on:
- Tralee Central Hotel, Maine Street, Tralee, Co Kerry
- Salvadors/The Med (restaurant), High Street, Killarney, Co Kerry
The next FETAC/QQI food safety training course will take place in Cavan on Monday 24th Feb from 09:00 to 5:30pm in The Bridge Street Centre, Bridge Street, Cavan.
More information available: click here or contact Goodrich Training on 049 4362904 or email@example.com
Wishing everybody a very Happy Christmas & New Year. Don’t forget to cook the turkey to a core temperature of 75•C
European food hygiene regulations require those people involved in the development and maintenance of HACCP & food safety management systems to receive adequate training in the principles of HACCP & food safety management. In order to enable food workers, quality assurance staff, childcare workers, food safety champions, chefs, owner/managers in food processing businesses, retail staff etc. fulfil this requirement, Goodrich Training will be running a one day course in Fundamentals of HACCP, certified by the Royal Society for Public Health in Cavan on 5th March 2012. Full details can be found here: http://www.goodrich.ie/HACCP-Training
Goodrich Training will be running FETAC Level 5 Workplace Foodsafety & Hygiene courses in the first half of 2012 in the following venues:
- 31st January 2012 – Cavan Crystal Hotel
- 28th February 2012 – Monaghan
- 27th March 2012 – Navan
- 28th March 2012 – Cavan
- 15th May 2012 – Cavan
- 16th May 2012 – Monaghan
Full details and booking forms can be downloaded from Goodrich Training’s website:
Congratulations to Áines Chocolates who won the overall award at last Friday night’s County Cavan Enterprise Awards. Ann Rudden’s company will now go onto to represent County Cavan at the regional Enterprise Awards and hopefully to the National awards too !! Goodrich Training are very pleased to be associated with Áines chocolates, providing technical food safety & quality systems mentoring.
Congratulations also to Gillian Traynor of Nutrisnax, who won “Best Emerging Business”. Goodrich Training provided HACCP and food safety training for Gillian.
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Tagged Áines chocolates, chocolate, County Cavan, County Cavan Enterprise Awards, County Cavan Enterprise Board, Enterprise, Enterprise Awards, Enterprise Boards, food safety ireland, Food safety training, Goodrich.ie, HACCP, Nutrisnax, Training
The Food Safety Authority of Ireland (FSAI) recently announced that a whopping ten closure orders were served on Irish food businesses by environmental health officers during June and another business (Sligo Spice & Halal Point) was served a prohibition order. In addition, the Brewery Bar in Letterkenny was successfully prosecuted by HSE West.
Food safety is always a very serious issue for any food business, but is possible even more so in the summer months when more people are eating out, warmer weather makes it more challenging to store food at correct temperatures, businesses may be taking on temporary staff for the summer and regular staff may be on holiday. Indeed, during recent food safety audits Goodrich Consulting have found that food safety standards are more likely to lapse during the summer period. I’m not sure if it’s the sun going to our heads, but common problems are basic food safety records such as fridge temperatures, cooking temperatures, traceability records not being completed; as well as untrained summer staff making basic food hygiene mistakes such as poor hygiene practices when handling food, poor personal hygiene standards and a lack of ownership or responsibility for food safety. This is often the case when the regular HACCP team leader or food safety co-ordinator is on holiday. We all need a holiday, but food businesses would benefit from ensuring that a suitably trained deputy is available to take over responsibility when the regular person is on holiday, after all that’s one of the benefits of the HACCP team approach. Businesses would seriously benefit by ensuring that all staff, including seasonal & temporary staff are appropriately trained in food safety, which ultimately would protect their bottom line and should be seen as an investment, rather than an onerous overhead.
for the record, the ten closure orders for June were:
- Punjabi Taste, 25 Mary Street, Dungarvan, Waterford
- New Geneva Indian Restaurant, New Geneva Bar, Passage East, Waterford
- Punjab Curry House, Main Street, Schull,Cork
- The Tasty, 71 Thomas Street, Dublin 8
- Tasty Hut, 61 Upper Dorset Street, Dublin 1
- Trinity Rooms, The Granary, Michael Street, Limerick
- Bombay Spice, 404 South Circular Rd, Dublin 8
- Siopa Iasc (Moycullen Seafoods) wholesaling activities, Unit 3 Cearnog Nua, Moycullen , Galway
- Hamdans Kebab House, Main Street, Cullen, Mallow, Cork
- Dolce Mundo, Navan, Meath
Commenting Prof Alan Reilly, Chief Executive, FSAI said, “Figures for June have shown a dramatic increase in the number of enforcement orders served by EHO’s, notably the number of Closure Orders escalating from four to ten this month. Such a sizeable rise is not only hugely disappointing but also an unacceptable statistic to be reporting today. Consumers have to be confident that the food they are eating is safe to eat and the FSAI and enforcement officers will continue to use a zero tolerance policy in relation to breaches of food safety legislation. Food businesses should take full advantage of the information and support made available by the FSAI and its official agencies to ensure a basic and consistent food safety management plan is developed and put in place in line with legislation.”
So how many people stopped eating cucumbers when the German Authorities announced that they were the source of the recent and ongoing E.coli outbreak in Germany and elsewhere in Europe? However, as we all know by now and as the Spanish Government are at pains to point out, it had nothing to do with Spanish “killer cucumbers” but orginated in sprouts from a North German farm and now the import of certain sprout seeds has been banned. no wonder that Spain is looking for compensation, as losses were running at €20 million a week, with 150,000 tons of Spanish fruit & vegetables piling up every week at the height of the scare.
Prof. Alan Reilly of the Food Safety Authority of Ireland (FSAI) speaking at a conference in Dublin on Applied Microbiology said that with headlines like “Killer Cucumbers” a story can spread like wildfire on social media networks and become more exaggerated with each telling, due to the lack of editorial content. It has therefore become very difficult for Europe’s national food bodies to keep pace with such developments. Citing the case of the Germans blaming Spanish cucumbers, he said “if you get it wrong, you are really in trouble”. The problem is that once a story “gets legs” and develops at a blistering pace on social media networks, it may not be possible to reverse the damage done to food products as quickly as their reputation was damaged in the first place. Reilly’s advice therefore is to proceed with caution when releasing information and verification of facts is important.
However it’s not all bad news, as many scientists shared information through social media networks during the incident. It was the first time that such networks contributed to the identification of the genetic make up of this organism. “Finding the DNA sequence of the organism would have taken 2 – 3 years in the past, but this time it took 2 days said Reilly.
A kebab shop boss whose Shepherd’s Bush premises were the source of the worst salmonella outbreak in London for at least 15 years was spared jail on Tuesday. Mohammed Shafique, 49, who ran the Shahi Nan shop in Uxbridge Road, admitted to food hygiene breaches which caused the poisoning of 72 people, aged between five and 72. Isleworth Crown Court heard at least 22 victims had to be treated in hospital and were kept in for an average of four days. Shafique, who took over the shop in 2001, told health inspectors he sniffed the uncooked chicken deliveries to check they were safe to eat. His premises was first visited in September 2009 after reports emerged that 17 people had visited St Mary’s and Charing Cross Hospitals with food poisoning. The numbers rose to 72 between September 9-18 – in the previous month there had been just 15 reported salmonella cases in the whole country. Officials found traces of the bug on a light switch and in the fridge, where raw produce was stored next to cooked food, but the exact cause of the outbreak was never located. Shafique, who admitted to four food hygiene breaches and failing to comply with EU regulations, was ordered to do 120 hours unpaid work and to pay £10,000 in fines, £1,000 costs and a £15 surcharge.