Cavan meat plant closed by Food Safety Authority

Bartkus Uncle Meat Limited – a small meat manufacturing plant based in Corragarry, Canningstown, Co Cavan – has received a closure order by the Food Safety Authority of Ireland (FSAI).

The notice was one of three closure orders issued by environmental health officers in the Health Service Executive (HSE) and officers in the FSAI to food businesses last month for breaches of food safety legislation.

The closure order was issued following a number of non-compliances after the FSAI found that “there is or is likely to be a grave and immediate danger to public health at, in or on the said premises”.

Among the issues found by the FSAI was widespread evidence of dirt, grime and grease on the walls, floors, ceilings and food-contact surfaces throughout the premises.

The FSAI said there was an absence of a food safety management system based on hazard analysis critical control point (HACCP) principles.

“The food premises was not kept clean and in good repair or condition. There was a build-up of dirt in the premises, vents were covered in grease, cobwebs, insects and dead flies were evident throughout the premises,” the FSAI stated.

Rodents

There was no evidence of a pest control plan or procedures in place, according to the FSAI, as a live rodent ran across the floor of the cold room.

There were gaps at wall and door junctions and at a wall beside the smoker and widespread evidence of rodent droppings in the premises.

Furthermore, the authority found that there was no hot water in the hand-washing sinks and no facilities for hygienic hand drying.

There were numerous cracks in the floor surfaces allowing for an accumulation of dirt. There was an open drain in the production room.

Mould

“Surfaces coming in contact with food were not maintained in a sound condition and showed evidence that they had not been cleaned. There was a growth of mould on the smoker.

“Equipment was stained with dirt, dried blood, grease, rust and were not clean and maintained in good repair and condition and posed a risk of contamination to food. Several knives were lying on dirty cloths and were rusted.”

According to the authority, there was no evidence that food workers were being supervised or trained in food hygiene, with no training records available.

In addition, the FSAI said there were no systems in place regarding traceability and some food items were not labelled to facilitate traceability.