42 food businesses pose health threat

FORTY-TWO food businesses were forced to close all or part of their premises last year because standards there posed immediate danger to public health.

Business owners have been warned by the Food Safety Authority of Ireland (FSAI) that it will be equally vigorous in acting against offenders this year.

In total, the FSAI said 60 enforcement orders had been served on businesses in 2004. In addition to the 42 closure orders, there were 10 improvement orders and eight prohibition orders.

Improvement orders arise in cases where conditions on a premises are likely to pose a public health risk if allowed to persist.

Prohibition orders are served to temporarily or permanently stop the sale of an individual product which poses a risk.

The number of enforcement orders served last year showed a decrease of four on 2003. It is not yet known how many inspections were carried out in 2004, as these figures have not yet been collated.

FSAI chief executive Dr John O’Brien welcomed the downward trend in orders served, but warned that some businesses were still failing to comply with food safety legislation. Examples of this had been seen last month, he said, when four orders were issued.

Environmental health officers from the Western and South Western Area Health Boards served closure orders on Corrib Poultry Products, Athenry, Co Galway, and the Curragh Lodge Hotel, Co Kildare, respectively.

Veterinary inspectors from Offaly Co Council served a closure order on Bilire Trading Ltd of Meenwaun, Banagher. Northern Area Health Board officials served an improvement order on Green Cottage Chinese Takeaway in Unit 1 of the Townyard Building in Malahide, Co Dublin.

“The four orders served in December should be seen as a warning sign by food businesses that any lapse in standards of food safety will not be tolerated, regardless of the time of year or busy periods,” said Dr O’Brien. “The information, training and support is there for all food businesses to ensure that staff involved in handling food are aware of, and adhere to, best practices in food safety and hygiene that are required by law.”

The FSAI, he added, would continue to take a “no compromise” approach to the issue in 2005.

Details of food businesses served with orders are published on the authority’s website, www.fsai.ie