Education « Thurles Information

Five Tipperary School Transport Operators Plead Not Guilty To Competition Charges.

Five operators of bus and taxi services In Tipperary appeared today in a Competition and Consumer Protection Commission led prosecution at the Central Criminal Court in Dublin, where they pleaded not guilty to alleged anti-competitive conduct in the school transport sector.

Defendants Mr Andrew Walsh of Derrymore, Roscrea; Mr Raymond Heney of Camas, Cashel; Mr Noel Browne of Bansha; Mr Larry Hickey of Ardmayle, Cashel, and Mr Anthony Flynn of Golden Road, Cashel, all resident in Co Tipperary, face a single charge under the Competition Act 2002, alleging that each engaged in a concerted practice between November 1st 2014 and December 31st 2016, aimed at preventing, restricting or distorting competition in the provision of school-transport services in counties Tipperary, Limerick, Clare, South Galway and Waterford.

Presiding Judge Mr David Keane empanelled a jury of seven men and five women to hear the case, which is expected to last up to six weeks.

The prosecution arises under Section 4(1) of the Competition Act 2002, which prohibits any agreement, decision or concerted practice, whose object or effect is to prevent, restrict or distort competition in trade.

The defendants’ pleas of not guilty mean the matter will now proceed to full trial, where the court will examine evidence including tenders, contracts, communications between operators and the structure of the school transport market.

Private operators bid for contracts to provide specific routes as part of the scheme. When operators agree or coordinate how to bid (or not bid) for these contracts, the effect can be to reduce competition: fewer bidders means less pressure on prices and potentially lower quality of service.

The national competition regulator, Competition and Consumer Protection Commission (CCPC) is empowered, under the Competition Act 2002, to prosecute concerted practices or agreements between competitors which have the object or effect of restricting competition.

The school-transport scheme involves significant public expenditure. For example, in a recent review the cost was estimated at about €509 million for the 2024 year. If competition is distorted in the contracting of these services, the State and ultimately families and taxpayers may face higher costs or receive less efficient service. Coordinated bidding or allocation of routes undermines the competitive tendering process.

By pursuing criminal cases in this domain, the Consumer Protection Commission (CCPC) is signalling that collusion in public-service contracts (including school transport) is taken seriously.

Historical Chalices Of Thurles, Co. Tipperary.

**“Walter of the Rosaries Chalice”.** *(Walter na bPaidríní)*.
*Pic: G. Willoughby* ©

If you ask Thurles [Map Ref.] people what is the oldest manufactured object in daily use in this area, they might not immediately think of the chalices located in their local Church. This may well be so, and the story behind each chalice may be interesting in itself, to lovers of local and Irish history.

Our special thanks to historian and researcher Very Rev. Monsignor Dr Maurice Dooley, AP, Parish of Loughmore, Templemore, Co. Tipperary, and former lecturer on Canon Law at St Patrick’s College, Cathedral, Street, Thurles, Co. Tipperary.

Large Oyster Mushroom Enjoying Tipperary Soft Weather.

Oyster Mushroom (Hypsizygus ulmarius)

Spotted this week in Thurles, Co. Tipperary, an oyster mushroom making the most of the mild autumn weather; a perfect reminder of how resilient and fascinating these woodland dwellers are.

Oyster mushrooms are among the most popular edible fungi in Ireland, known for their delicate flavour and firm texture. They are versatile in cooking and can be added to soups, pasta, and stir-fries, or sautéed as a side dish.

They typically grow high up on the trunks and branches of broadleaf hardwood trees in mixed woodlands.

**Large Oyster Mushroom** *(Hypsizygus ulmarius)*, **Thurles, Co. Tipperary**

Their fruiting bodies are semicircular or shell-shaped, often with smooth, pale caps that catch the light in forests. Though similar in look to other oyster-like species, this particular variety, Hypsizygus ulmarius, belongs to a different genus entirely. Its Latin name offers a small map of its habits: hypsi meaning “high up”, zygus referring to a “yoke”, and ulmarius translating to “of the elms”, its favourite tree host.

You’ll usually find these mushrooms sprouting individually from branch scars and wounds on living elms and box elders, though they occasionally make their home on beech, maple, willow, oak, or even, as in this case, an apple tree.

While they prefer living trees, slowly causing white rot in the wood, they can also thrive on fallen trunks and decaying branches. That duality, living as both parasite and saprotroph (Latter an organism that feeds on or derives nourishment from decaying organic matter), makes them remarkable survivors, feeding either on the living or the dead.

So next time you’re walking through a Tipperary woodland, look up, not down. The quiet life clinging to the bark above might just be an oyster mushroom enjoying the same soft weather as the rest of us.

Piseógs Talk in Cashel Library, Co. Tipperary.

Piseógs were the most common form of curse used in old Ireland, a Piseóg being a superstitious belief or practice, charm or spell.

Piseógs are traditional Irish curses often associated with rural communities and folklore. Same can be used to cause misfortune to others, steal their luck, or influence events, and are often cast with the intention of causing harm.
The very fear of the piseóg itself was often considered a significant part of the curse, sometimes more damaging than the actual act itself.

Join Maura for Folk Magic of Piseógs in Cashel Library, on Thursday 30th October at 2.30pm.
Note: Adult Event.

This is just one of the many free events at Cashel Library each year.
Do Remember booking is essential to Tel: 062-63825.

FSAI Publishes Guidance Note On Food Safety Culture.

The Food Safety Authority of Ireland (FSAI) today published a new Guidance Note on Food Safety Culture, which aims to support food businesses in meeting their legal requirements to establish and maintain an appropriate food safety culture in their business. This new resource will assist food businesses in embedding food safety into their everyday practices and will also provide a framework for inspectors to assess food safety culture during inspections.

To produce safe food, behaviour and awareness must align with safe food practices. Food safety culture encompasses how everyone, including managers and employees, think and act in their job on a consistent basis. It reflects the commitment to food safety at every step and within every role. The Guidance Note contains practical tools such as a self-assessment checklist and questionnaires to help businesses evaluate their own culture and prepare for inspections.

By increasing awareness and adopting safe food behaviours, an appropriate food safety culture can:

Maintain high food safety and hygiene standards and regulatory compliance.
Aid in keeping consumers safe from foodborne illness.
Increase transparency and improve communication among all employees.
Help prevent problems that results from unsafe food.

Mr Greg Dempsey, Chief Executive, FSAI, said: “Having the right food safety knowledge and skills is not just a regulatory requirement; it is essential for building and sustaining an appropriate food safety culture within a food business. This reduces food safety incidents, protects public health and also strengthens consumer trust and brand reputation. Our new Guidance Note is designed to support businesses in meeting their legal obligations while embedding best practices that safeguard consumers and support a stronger, safer food system. We encourage all food business operators to make full use of this new resource and commit to promoting a positive food safety culture.”

The FSAI’s Learning Portal also has a training module on food safety culture to assist food businesses that can be used in tandem with the Guidance Note.

Under an amendment to EU Regulation 852/2004, all food businesses with the exception of primary producers are now required to establish, maintain, and provide evidence of an appropriate food safety culture, taking in account the size and nature of the food business.

Guidance Note on Food Safety Culture HERE