Major Non Compliance's in sushi production in Ireland
The Food Safety Authority of Ireland (FSAI) carried out a targeted audit of 11 sushi production and processing facilities in Ireland. In the audit of sushi manufacturers, restaurants and takeaways there were 76 breaches of food safety regulations found.
There has been a rapid increase in the demand for sushi eateries throughout Ireland which shows a shift to more healthy eating options.
The audit focused on the food safety controls in place regarding the freezing of fish for parasite control and time/temperature controls, and pH controls for acidified sushi rice.
Some of the findings of the audit included:
Frozen fish being defrosted at room temperature, on counter tops or in a bath of water
Freezers not capable of bringing temperatures to at least to -20˚C
Freezers not operating at the correct temperature
No temperature checks on incoming fresh and frozen fish
Operational and documented food safety controls and records were not adequate
If you have a food business, or work in the food industry, you are legally required to be supervised and instructed and /or be trained in food hygiene in line with the level of activity you are involved in.
The Primary Food Safety Level 2 Course trains food workers in the skills and knowledge of food safety and HACCP.
The course covers the following areas;
HACCP from Delivery to Storage
HACCP from Food Preparation to Service
Cleaning and Disinfection
Food Safety Law and Enforcement
Please follow the link to Visit our ‘Find a Course’ or ‘Find a Trainer’ page to book an EHAI course today. https://ehai.ie/courses/
Safeguard your business in a practical way against the pitfalls of poor safety practices TODAY!