“Food businesses must ensure they have a strong food safety culture in place, including regular and ongoing training of both full and part-time staff,” said Dr Pamela Byrne, Chief Executive of the FSAI.
“Food safety culture embeds best practice standards as a top priority in a food business and is reflected in how it does its daily work. Food safety is everyone’s responsibility in a food business and not just the business owner.
“There is a personal responsibility for managers and all employees to comply with food safety law at all times and in particular, ensure that all information and records provided to inspectors are truthful and accurate.