[ad_1]
A Cork store was forced to close by the HSE, which found that the companies had massive violations of health and safety regulations.
Khan Spices on North Main Street received a food lockdown order last month on Aug. 21 for sanitation standards that were well below average.
The HSE report indicated that there was a “failure to keep food facilities in clean condition.”
Dead insects, cobwebs and dust were found in the store’s rear storage room and hallway shelves in the cold room “had an accumulation of dirt and clotted blood,” the report said.
There was also a failure to ensure safe food storage.
The meat bags were stored in plastic bags in freezers, “without a label or date coding.”
“There were a number of packaged meats that were sold in the display unit located at the front of the facility that were sold after their expiration date,” the HSE stated.
There was also a failure to ensure that effective pest control was achieved at Khan Spices.
“It was observed that there were a large number of flies inside the facility landing on containers, meat products and counter surfaces.
“Only one electric fly killer (EFK) was observed on the butcher’s counter that was not working at the time of the inspection,” the HSE said.
To compound this, there was a “failure in the supply of hot water to the sinks and dishwashers.”
For these and other reasons, it was considered that there was or probably would be “a serious and immediate danger to public health” and the company was ordered closed.
A ban order was also sent last month to Bailey Foods, a small meat manufacturing plant in Limerick.
Commenting on the orders, Dr Pamela Byrne, Executive Director of the Food Safety Authority of Ireland (FSAI), stressed that it is essential that proper pest control systems and sound food hygiene practices are in place in all food businesses as they continue to reopen under current government guidance.
“The August Execution Orders have demonstrated the need for all food businesses to adhere to the highest standards of food safety and hygiene at all times.
“It is essential that food companies have a solid culture of food safety and hygiene in their business, which can be achieved through continuous training of all members of their team.
“Food safety inspectors continue to find basic mistakes made by food businesses that are easily avoidable and it is especially disappointing to see them during these times.
“What we are seeing are poor hygiene practices that ultimately create favorable conditions for pests and insects, which pose a serious risk to public health,” he said.
“Food companies run the risk of making their customers sick and ruining their reputations by neglecting basic food safety and hygiene standards.”
[ad_2]