Two Co Clare food businesses and a restaurant in Stoneybatter, Dublin, were among five outlets served with closure orders last month.
In addition to the closure orders, the Food Safety Authority of Ireland (FSAI) issued two prohibition orders. It said the seven enforcement orders for the month were an "unacceptable statistic".
Closure orders were served on The Green Chilli restaurant, 46 Manor Street, Dublin 7; Woks Cooking takeaway, Garraun, Parteen, Clare; Charlie Stewarts/Seasons 52 (excluding bar area), Ennis, Clare; CMS Catering Ltd at Clonskeagh House (not including bar area); and Polonez supermarket (meat and deli counter only), Mountview Shopping Centre, Blanchardstown.
The prohibition orders were served on Polonez supermarket, Blanchardstown, and the Spice House grocery, Bridge Street, Cork.
The authority also reported a successful prosecution by the HSE West Region on The Quay Cottage Restaurant at The Quay, Westport, Mayo, in relation to food hygiene legislation.
Prof Alan Reilly, chief executive of the authority, said food standards must not be permitted to slip to such levels that consumer health is put at risk.
“The seven enforcement orders served in March is an unacceptable statistic to be reporting. Food business operators must recognise that the legal onus is on them to be responsible and ensure that the food they serve is safe to eat," he said. "The FSAI has stressed again and again, that a basic food safety management system is not difficult to implement, so it is disappointing that there continues to be food business operators who choose not to comply with this legal requirement.”
He pointed out the authority offered advice to businesses on compliance via its website and advice line (1890 336677), adding there was "no excuse" for ignorance of the legal requirements.
Closure orders and improvement orders stay listed on the authority's website for three months from the date of when a premises is adjudged to have corrected its food safety. Prohibition orders are listed for one month.
Closure orders may be made where environmental health officers believe there is a grave and immediate danger to public health at the premises.
