Recession may hit food safety standards

ENVIRONMENTAL HEALTH officers in the northwest have expressed concern that the recession may affect food safety standards as struggling businesses lay off trained staff.

Figures released by the HSE showed that the environmental health service in Sligo, Leitrim and west Cavan received 65 complaints from the public last year about food businesses. The service pointed out that this accounted for just 3 per cent of establishments in the region, but warned about the possible impact of cost-cutting measures on standards.

During 2008, environmental health officers carried out a total of 1,776 food control inspections in the northwest. According to a spokeswoman, less than 1 per cent of businesses required formal action to be taken to ensure compliance with legal requirements, with a total of six improvement notices being issued.

There were no prosecutions last year for breaches of food safety standards in the region, which officials say reflects how much standards have improved in the past decade.

Principal environmental health officer Rita O’Grady warned that as businesses struggle to survive the downturn, there was a possibility that trained staff might be laid off.

As businesses close down they are also likely to be replaced by outlets that may not be aware of their legal obligations to have staff trained in all aspects of food safety, in kitchens, store rooms, across the counter or at the point of delivery, she said.

While 127 staff within the region received food safety training from the HSE last year, officials have reported a reduction in the number seeking basic food hygiene training so far this year.

“Food businesses cannot afford to let standards slip during these challenging times, when the customer is needed now more than ever to keep businesses viable,” said Ms O’Grady.

She urged food business operators to consider staff training as an essential component of good business and not to allow this part of their business to be cut.

The HSE urged customers who are concerned about standards in food premises to be their “eyes and ears” by reporting any breaches, but also to make their complaint at the time of service, giving the outlets an opportunity to put things right immediately.