Inspecting Food Premises
All food premises are required to be
registered with the Local Authority and are inspected by our
officers to make sure that the food they make and sell is safe.
What Can Officers Do?
The Officers have the right to enter and
inspect premises at all reasonable hours - normal opening hours for
the food business. In the case of domestic premises, 24 hours
notice will be given. Visits are generally made without any warning
so that the Officers can get a true picture of how the business
usually operates. An officer may visit alone or may be accompanied
by another officer.
When they visit they can:
- take samples,
- take photographs
- inspect and make copies of records
- remove any food that they suspect to be unsafe or prohibit its
use
- prohibit the use of processes, equipment or even the whole
premises.
Although these powers are available, an
officer will always initially work with businesses to achieve good
standards of hygiene provided the safety of the public is not put
at risk.
During The Inspection
The Inspecting Officer will introduce himself,
produce identification and explain why the inspection is being
made. This could be due to a complaint or it could be just a
routine inspection.
The Officer will usually ask to speak with the
food business operator, but if he is not available, whoever is
responsible for food preparation at the time. During the
visit, the Officers may do the following:
- look at the condition and layout of all of the food rooms,
- check the temperature of foods,
- watch how food is prepared,
- ask questions of staff or the food business operator relating
to food handling practices and procedures.
The Officers will also want to check paperwork such as:
- hazard analysis documents (for example Safter Food Better
Business (SFBB))
- suppliers invoices
- temperature records
- cleaning schedules
- refuse contracts
- pest control records
After The Inspection
Once the Officer has completed the inspection,
he will discuss the findings of the inspection with a suitably
responsible person.
The Officer will make clear which issues are
contraventions (these must be sorted out) and which are
recommendations (these are suggestions for good hygiene
practice).
He will agree time scales within which the
work should be completed.
He will leave a summary report at the time of
the inspection and a more comprehensive report will be sent later
detailing all legal requirements and recommendations for good
practice.
Sometimes it may be necessary to serve legal
notices for significant contraventions or imminent risks to
health. These might be left following the visit or they may
be sent at a later date. Failure to comply with the notice may
result in more formal action such as prosecution. Visit our
Enforcement page using the link below for further information about
enforcement.
A follow up visit may be necessary to check
that any matters requiring attention have been suitably
resolved. The food business operator should always contact
the inspecting Officer before the time elapses if he feels the work
cannot be completed within the time period.
All documentation arising from the inspection
will be kept in the premises file and will be available for
inspection by the public.
The Frequency of Inspections
The frequency of routine inspections depends
on the potential risk posed by the type of business and its
previous record. Inspection intervals can be every
six months (highest risk), or every 1, 2 or 3 years for lower risk
businesses. Some low risk businesses may receive a self
assessment questionnaire rather than a visit.
Sometimes inspections are carried out to
investigate a complaint. Revisits may be necessary to check the
completion of works and give advice.
For further information or advice relating to
food safety inspections, please contact us using the contact
information opposite.
