Marwako Fast Food's management claims the Food and Drug Administration (FDA) has already penalized them $750,000.
According to Mohammed Amin Lamptey, the company's Public Relations Officer. As a result, he is taken aback by the FDA's announcement.
"As much as we agree with the FDA on what they've done so far, we've had to pay some fines, a significant amount of money."
"Marwako Fast Food Limited has already made a payment of $750,000." We'll examine what we can do with this release and how best we can follow what the FDA has requested us to do so that we're on the same page as the FDA."
Amin Lamptey went on to say that the FDA should apply the same standards to all other establishments. "You must have checks and balances in everything you do," he said in an interview with TV3 on Monday, June 13. "We hope that what the FDA has done with Marwako can be applied to all restaurants so that we can all be on the same page."
Meanwhile, it has stated that an independent probe of the FDA's conduct may be required.
The FDA stated in a statement on Monday that the food poisoning was caused by inadequate cleanliness, improper storage, and microbial infestation.
According to the FDA's findings, the cafe failed to follow proper sanitary measures, resulting in widespread food poisoning, which has been alleged to have impacted customers.
"Analysis of food samples, certain juice drinks, and items obtained from the environment at Mawarko Fast Food Limited's East Legon branch revealed a high microbial load (pathogens) that might be associated to the foodborne sickness reported."
Food poisoning accusations resulted in a $750k punishment from the FDA - Marwako Fast Food
It was also discovered that samples taken from the Abelenkpe and La branches were polluted. Parts of the statement said, "The levels of cleanliness and hygiene in the food preparation sections of all three facilities were unsatisfactory."
"It was also discovered that there were improper storage methods," the FDA said in a statement. Deep freezers and refrigerators had temperatures that were much over the permissible levels. The techniques of managing items used in cooking, both raw and cooked
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