The Food Safety Authority of Ireland (FSAI) has announced that seven food businesses were served Closure Orders during May following inspections that uncovered significant breaches of food safety legislation.
According to the FSAI, two Closure Orders were issued under the FSAI Act, 1998, while a further five Closure Orders were served under the European Union (Official Controls in Relation to Food Legislation) Regulations, 2020. A Closure Order requires a food business, or part of a food business, to cease operations where conditions are considered to pose a serious risk to public health.
The enforcement action was carried out by Environmental Health Officers from the HSE and serves as a reminder that food businesses must consistently maintain high standards of hygiene, food handling and food safety management.
Serious Food Safety Failures Identified
The inspection findings revealed a range of issues that should concern every food business operator.
Among the breaches identified were evidence of rodent activity, including a rat carcass near a kitchen area and rodent droppings on floors and behind wall panelling. Inspectors also found accumulations of bagged waste stored alongside premises, creating conditions that could attract pests and increase contamination risks.
Food safety management failures were also highlighted. Foods were found not to have been cooled in accordance with the critical limits outlined in HACCP plans, potentially creating conditions where harmful bacteria could multiply.
Basic cleaning and sanitation standards were lacking in several premises. Inspectors reported dirt and debris building up in hard-to-reach areas, filthy floors beneath equipment, and inadequately cleaned food preparation equipment, including a food mixer bowl that had been left unwashed.
Further concerns included food preparation counters that were dirty and greasy to the touch, a lack of antibacterial soap for handwashing, and staff not wearing appropriate personal protective equipment (PPE).
Unsafe Food Handling Practices
Some of the most serious findings related to food handling procedures.
Inspectors observed cooked chicken being stored inappropriately in a lidded frying pan beneath a cooker. Unsafe food handling practices were also identified where staff handled raw chicken and ready-to-eat foods without washing their hands or changing gloves between tasks.
In one case, no food worker was observed washing their hands between handling raw and ready-to-eat foods, significantly increasing the risk of cross-contamination. Animal hair was also found on a pallet storing food-contact packaging.
These are not isolated technical breaches. They represent failures in the fundamental controls that every food business should have in place to protect customers and maintain compliance with food safety legislation.
Commenting on the recent Enforcement Orders, FSAI Chief Executive Greg Dempsey said: “The types of issues identified in a number of these Enforcement Orders are concerning and point to clear failures in basic food safety controls. We continue to see lapses in hygiene, cleaning and safe food handling practices, alongside evidence of pest activity in some food premises.
“These are fundamental requirements that every food business is legally obliged to meet. Food safety management systems are not optional; they must be properly implemented, maintained and monitored in practice. Where these basic standards are not met, there is a risk to public health and appropriate enforcement action will continue to be taken where necessary.”
What Food Businesses Can Learn
The common thread running through many of these Closure Orders is that the problems identified were preventable. Effective food safety management depends on having clear procedures in place and ensuring staff understand and follow them every day.
Regular HACCP training helps employees understand the importance of personal hygiene, cleaning schedules, temperature control, cross-contamination prevention, pest awareness and safe food handling practices. It also helps businesses demonstrate due diligence and compliance during inspections.
A HACCP plan sitting in a folder is not enough. It must be actively implemented, monitored and reviewed to ensure food safety standards are maintained.
How SafeHands Can Help
SafeHands Health & Safety Solutions provides onsite Food Safety/HACCP training for food businesses throughout Ireland, including restaurants, cafés, takeaways, pubs, hotels, catering operations and community organisations.
Our practical, face-to-face training helps staff understand real-world food safety risks and gives them the knowledge and confidence to apply food safety procedures correctly in the workplace.
The issues highlighted in these latest Closure Orders show how quickly standards can slip when food safety is not prioritised. Investing in staff training is one of the most effective ways to protect your customers, safeguard your reputation and avoid costly enforcement action.
To arrange onsite Food Safety/HACCP training and certification for your business, contact SafeHands Health & Safety Solutions today and ensure your team has the skills and knowledge needed to keep food safe and your business compliant.