The number of food businesses ordered to close down or improve hygiene standards increased by more than 50 per cent last year, the Food Safety Authority of Ireland (FSAI) said yesterday.
A total of 57 orders for business to close down, improve standards or change methods were issued by the authority, a 54 per cent increase on 2006.
Last year's figure is the highest number of orders issued since 2004 and the FSAI said it reverses a downward trend in orders over the last number of years.
Dr John O'Brien, the authority's chief executive, said the results were "disappointing". He pledged that the FSAI would continue to implement "a rigorous inspection policy throughout 2008" to ensure full compliance with food safety legislation is achieved.
"Consumers have a right to expect the highest standards in food safety when they are purchasing food. Those food businesses who continue to flout the law and fail or refuse to implement the food safety prerequisites will face the consequences."
Last year, enforcement officers served 37 closure orders, five improvement orders and 15 prohibition orders on food businesses throughout the country. This compares to a total of 37 orders issued in 2006.
Food safety consultant Dr Catherine Halbert said many of the problems that lead to businesses being closed are caused by a "lack of food safety expertise" and a large staff turnover.
"For some businesses, their concept of food safety only begins when an environmental health officer walks through their door. However, by not maintaining high standards, they are in fact breaking the law."
Dr O'Brien urged all those involved in the food sector to make safety and hygiene practices a priority and to ensure that all members of staff were properly trained and supervised.
An inspection from an enforcement officer will usually examine the food safety management system, which includes:
• A hygiene prerequisite programme:does the premises have a good level of general cleanliness and staff trained in food safety protocol?
• Supplier control:where the business receives its ingredients from - is the supplier reputable and how are the ingredients handled when they arrive?
• Process control:does the premises have a hazard analysis and critical control points (HACCP) plan? Has it got hazard analysis and critical control points?
• Management procedure:can management deal with health and safety problems?
• Labelling and/or food additives:does the product have a label that properly documents all ingredients, allergens and additives included in the product?
