The Food Safety Authority of Ireland has reported that Environmental Health Officers within the Health Service Executive issued 14 Closure Orders to food businesses during November for breaches of food safety legislation, in accordance with the FSAI Act, 1998, and the European Union (Official Controls in Relation to Food Legislation) Regulations, 2020.
Eight of the Closure Orders were served under the FSAI Act, 1998, while six were issued under the EU Regulations. In addition, the HSE initiated one prosecution in October relating to a food business, underscoring the ongoing regulatory focus on ensuring compliance across the sector.
The November Enforcement Orders highlight a number of significant and recurring issues observed during inspections. These included rodent infestation within primary food preparation areas, where droppings were found throughout the main kitchen and an old rodent carcass was discovered in a bar area; sightings of both live and dead cockroaches in a staff kitchen; businesses operating without the required registration with the HSE; improper handling of cooked meat, such as a kebab slab being removed from the rotisserie at close of business and stored at ambient temperature overnight.
Other issues included cigarette butts left in old food containers within food preparation spaces; a build-up of grey sludge-like waste from a discharge pipe near the potato prep area that could attract pests; unidentified food stored in plastic shopping bags inside a chest freezer; structural and hygiene issues including floors, walls and ceilings heavily coated in grime, dirt and cobwebs; cooked food in fridges and freezers lacking mandatory labelling; and staff failing to demonstrate adequate understanding of basic food safety principles.
Greg Dempsey, Chief Executive of the FSAI, emphasised the seriousness of these findings, noting that the Enforcement Orders serve as an important reminder of the responsibility carried by all food operators. He stated that November’s actions highlight the need for businesses to remain vigilant and to maintain robust food safety and hygiene practices consistently – particularly at a time of year when many experience increased demand due to the Christmas and New Year periods.
He continued: “Consumers have a right to safe food, and there is a personal responsibility on owners, managers, and all employees to comply with food safety legal requirements at all times.
“During the busy festive period, it is especially important that food businesses have proper procedures in place to manage increased demands and pressures. All food businesses must comply with their legal requirement to notify the competent authorities prior to operating to ensure there are adequate food safety processes, procedures and facilities in place.”
He further highlighted ongoing trends within the sector, noting that takeaway businesses “account for almost a quarter of all businesses served with Enforcement Orders so far in 2025”.
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