KFC admits hygiene breaches in UK

Kentucky Fried Chicken (KFC) yesterday admitted breaching hygiene rules at one of the busiest branches in Britain.

The fast-food giant said it admitted having inadequate pest control at a branch in Leicester Square, central London, during a hearing at City of Westminster Magistrates' Court, in central London. Environmental health inspectors from City of Westminster Council said cockroaches, mice and flies were found during an inspection of the premises in Coventry Street on August 15, 2008.

KFC said it also admitted failing to provide hygienic facilities for handwashing and failing to keep the restaurant clean and in good order during yesterday's hearing.

The firm, based in Woking, Surrey, also admitted poor design and construction of the premises resulting in inadequate food hygiene practices.

After yesterday's hearing, KFC spokesman Nina Arnott said: "These charges date back to August 2008 and, as soon as we were made aware of the results of the inspection, we took immediate action to bring the restaurant back up to our strict hygiene standards.

"A new manager has been installed and the restaurant has performed well on recent EHO (environmental health officer) inspections.

"It has just undergone a complete renovation and we are closely monitoring to ensure that our high standards are maintained."

KFC will be back before the court on May 10. A KFC spokesman said the prosecution offered no evidence in support of eight other allegations, which have now been dropped.

This included the charge that food was not protected against contamin-ation because dirty cloths were used to wipe food preparation surfaces and chicken racks were covered in congealed fat. KFC said the charge that equipment which came into contact with food was not properly cleaned was also dropped. It had been alleged that black sticky grease caked bread roll containers and trays of raw chicken and that food warming units were dirty.

The fast food chain said the other charges which were dropped were included wrapping materials were not stored in such a manner that they were not exposed to contamination; ceiling and overhead fixtures were not constructed and finished so as to prevent the accumulation of dirt and particles; adequate changing facili-ties for personnel were not provided; adequate provision was not made for the storage and disposal of food waste; failure to control adequately the temperature of mayonnaise and failure to adhere to the HACCP principle (hazard analysis and critical control points).