The United States Food and Drug Administration (FDA) conducted an inspection of Burren Smokehouse’s seafood processing facility last March.
In a warning letter dated July 30, 2019, the FDA informed Burren Smokehouse Managing Director Birgitta Hedin Curin that its hot and cold smoked salmon, trout, and mackerel products had been prepared, packed, or held under conditions whereby “they may have been rendered injurious to health”.
FDA inspectors found serious violations of the seafood Hazard Analysis and Critical Control Point (HACCP) regulations Irish family-run smoker in County Clare, Eastern Ireland.
The full list of the FDA’s findings of Burren Smokehouse significant deviations is available via this link.
“Your response should include documentation and information that would assist us in evaluating your corrections, such as documentation reflecting the changes you made, such as a copy of your revised HACCP plans, five consecutive days of completed monitoring records (i.e., complete sets of monitoring records for the production of 5 production date codes of products) to demonstrate implementation of the plans, and any additional information that you wish to supply that provides assurance of your intent to fully comply now and in the future with the seafood HACCP regulation,” the FDA added.
“If you do not respond or if we find your response inadequate, we may take further action,” the FDA warned.
Established in 1989, the smokehouse is a (local) supplier to Supervalu and Fitzpatrick’s and has won several awards for its smoked fish such as the Great Taste Awards in 2010.
