Co Donegal takeaway closed for 12 days after rats found on premises – The Irish Times

A closure order has been issued on a takeaway in Co Donegal after live rats were found on its premises.

The order was delivered to Bamboo Foods Ltd in Letterkenny by the Food Safety Authority of Ireland (FSAI) on July 15 and was lifted 12 days later.

“Proper procedures to control pests were not implemented,” the inspection report stated.

“Live rats were sighted in the backyard of the facility and fresh droppings were observed inside the food business.”

The report says such conditions pose “serious risks” of food becoming contaminated with pathogens and rendering it “unfit for human consumption.”

“The food business operator had not established and implemented effective monitoring procedures at critical control points such as storage, cooking and preheating,” it added.

“There were no monitoring procedures in place to ensure food safety in the food business. There were no tracking records.”

Closure orders were also served on the Zing by Chaska restaurant on Marlborough Street in Dublin and Superfruit at the English Market in Cork. Both orders have since been lifted.

A lockdown order delivered at Doson Takeaway on Dorset Street in Dublin city center has not been lifted. Inspectors at the takeaway found chicken stored at 23 degrees.

“There was no evidence of permanent and documented procedures based on HACCP principles [hazard analysis critical control point]for example, high-risk cooked meats were not temperature controlled, chicken was registered at 23 degrees,” says the inspection report.

Eight prohibition orders, which are under appeal, were served on Holland and Barrett at the Dublin Airport Logistics Park.

A prohibition order is issued if the activities, such as the handling, processing, disposal, manufacturing, storage, distribution, or sale of food, pose or are likely to pose a serious risk to public health from a product , class, lot or particular item. of food.

The effect is to prohibit the sale of the product, either temporarily or permanently.

Dr. Pamela Byrne, executive director of the FSAI, emphasized the importance of “vigorous pest control systems.”

“Ensuring food is free from contamination includes putting in place robust pest control systems and also properly training/supervising staff,” said Dr. Byrne.

“It should also be noted that summer is a particularly busy time of year for many food businesses, and it is critical that businesses have the necessary systems in place to account for both increased customers and increased temperatures.

“Bacteria in food can multiply rapidly in hot weather and food companies need to make sure food is stored properly.”

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