An inspection carried out by technicians of the National Agency for Regulation, Control and Health Surveillance (ARCSA) determined that a catering establishment in the city of Cuenca breached with the standards of hygiene and food safety. As an immediate measure, The authorities proceeded to close the premises to prevent possible health risks.
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Arcsa recalled that Catering services require operating permit and are subject to strict health control.
In case of breaching good food manipulation practices, unhealthiness in processes, inappropriate product storage or pest presence, pests, The agency is empowered to order the temporary or definitive closure of the establishments.
Lack of hygiene and pest control, the main causes
During the inspection, it was found that the establishment did not have a deep cleaning and presented deficiencies in pest control, which resulted in the presence of rodents within the facilities. The technicians found animal waste in the kitchen and in the food preparation areas, putting at risk the safety of the products offered to consumers.
Likewise, it was evidenced that Several cooling equipment were in poor conditionwhich increased the risk of cross contamination and the deterioration of food. This combination of factors represented a potential danger to public health, which is why the closure was immediate.
In addition, the specialists stressed that the Presence of pests in food preparation areas can lead to serious diseases, such as salmonellosis, leptospirosis or food poisoning.
SANCTION PROCESS AND ARCSA RECOMMENDATIONS
The establishment will remain closed until the necessary health conditions are guaranteed for its operation. In parallel, a sanctioning administrative process has been initiated within the framework of the Organic Health Law, which will determine the responsibilities and possible sanctions for the owners.
For their part, Arcsa technicians recommend owners of collective food establishments Perform permanent cleaning controls and effective pest managementwith the aim of preventing situations that put the health of consumers at risk. In addition, they insist that the implementation of good hygiene practices is key to guaranteeing safe and quality foods.
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