Food outlets in eight counties ordered to close due to 'mould' and 'dead mice'

AN UNAUTHORISED meat processing plant in Co Louth and a bakery found with dead mice in their ingredient store in Co Cork were among a number of food businesses around the country issued with closure orders during the month of November.

The Food Safety Authority of Ireland (FSAI) reported on Tuesday morning that ten enforcement orders were served on food businesses last month for breaches of food safety legislation, pursuant to the FSAI Act, 1998 and European Union (Official Controls in Relation to Food Legislation) Regulations, 2020.

Six closure orders were served under the FSAI Act, 1998 on establishments in Kerry, Dublin, Kilkenny, Cork Louth and Sligo.

Three closure orders were served under the European Union (Official Controls in Relation to Food Legislation) Regulations, 2020 on two Limerick city-based takeaway restaurants and one in Co Meath, while one prohibition order was served to a bakery in Tipperary.

Some of the reasons for these enforcement orders in November include evidence that people were living and sleeping in the food preparation area; dead mice found in the ingredient storage area which is a part of the food production area; ongoing cockroach infestations; large food storage containers found to be covered in food debris, dirt and cobwebs; evidence of mould and mildew on a chip storage container and on the chip scoops, and evidence that food infested by rodent droppings was placed on the market.

Dr Pamela Byrne, chief executive of FSAI, emphasised the need for all food businesses to take responsibility and commit to their legal obligation to comply with food law, ensuring that there is a strong food safety culture in their business.

"Food law requires all food businesses to be notified to the relevant competent authority prior to operating. This requirement ensures that food businesses will be registered and/or approved with the appropriate inspection agency to ensure food safety and protect consumer health," Dr Byrne said.

"Every food business must have a food safety management system in place to protect consumers’ health and prevent instances, such as those seen in the Enforcement Orders in November. Each business must also have a positive food safety culture embedded within it. Failure to comply with basic food safety legal requirements is not only a potential risk to public health, but also a risk to the food business’s reputation if things go wrong," she continued.