Fourteen Food Businesses Served With Food Orders In September
Published on Oct 6 2014 1:30 PM in Retail
The Food Safety Authority of Ireland (FSAI) has reported that twelve Closure Orders and two Prohibition Orders were served on food businesses during the month of September for breaches of food safety legislation, pursuant to the FSAI Act, 1998 and the EC (Official Control of Foodstuffs) Regulations, 2010. The Orders were issued by environmental health officers in the Health Service Executive.
The five closure orders were served under the FSAI Act, 1998 on Kebabish Tandoori, Dublin 8; Sami Halal Store, Dublin 8; Asian Foods, Blackrock, Co. Dublin; Quinns pub, Drumcondra, Dublin 9 and Kilcoran Lodge Hotel (excludes sale and service of beverages at hotel bar), Cahir, Co. Tipperary.
Meanwhile the seven closure orders were served under the EC (Official Control of Foodstuffs) Regulations, 2010 on KOI restaurant, Malahide, Co. Dublin; Slane Bake, Meath; Phoenix House Chinese Takeaway, Tubbercurry, Sligo; SRM Book and Cook bakery, Stamullen, Meath; Juno’s Café, Dublin 8; Docks Hotel (closed: all food operations including bar, nightclub and the service of all food and drinks),New Ross, Wexford and Palki Indian Restaurant, Ballinrobe, Mayo.
Additionally, two prohibition orders were served under the FSAI Act, 1998 on Sami Halal Store, Dublin 8 and Quinns pub, Drumcondra, Dublin 9. Also during September two successful prosecutions were carried out by the Health Service Executive on Shangri-La Restaurant, Letterkenny, Co. Donegal and Station House Hotel, Letterkenny, Co. Donegal.
Prof. Alan Reilly, Chief Executive, FSAI, said that food businesses need to be vigilant in relation to food safety at all times to ensure full compliance with food regulations. He said, “There is absolutely no excuse for negligent practices. Food businesses must recognise that the legal onus is on them to make sure that the food they serve is safe to eat. This requires ongoing compliance with food safety and hygiene standards to ensure the food they are producing is safe to consume all day and every day. Food safety must be paramount.”
© 2014 - Checkout Magazine by Genna Patterson