Food safety inspections

Food premises inspections.
  
The format of food safety inspections is set out by the Food Standards Agency, click here to download the Food Safety Act Code of Practice for Local Authorities document (pdf).

To find out results of food safety inspections on premises in the borough, please click here.

Officers from the Food Safety Team have powers to enter and inspect food premises at all reasonable hours. They do not have to make an appointment and will usually come without notice during normal opening hours in daytime, evenings and weekends. How often we visit will depend on the public health risk posed by the business. This is calculated using national guidelines scoring the premises on the following criteria:

• type of food prepared, method of handling and whether a high risk process is used (e.g. canning or cook-chill processes) 
• the number of consumers at risk and whether they are a high risk group (e.g. young children, pregnant women, the elderly or immuno-suppressed) 
• compliance with legislation and codes of practice 
• confidence in management on site.            

Inspection intervals range from at least every six months (highest risk) to at least every five years (lowest risk). 

Officers have the power to enter premises and also to take samples, photographs and inspect records. They may take any food that they suspect to be unsafe. As a result, they may serve statutory notices, recommend prosecution or impose prohibitions on the business or equipment. If there is an imminent risk to health, officers may serve an Emergency Prohibition Notice, which forbids the use of processes, premises or equipment. A court must confirm this notice within three days of the date of service. In most cases we would usually prefer to help businesses to comply with the regulations and trade successfully. Any action will be subject to the criteria in the council’s enforcement policies. 

Inspection Process.

The officer will introduce themselves, produce identification and explain why the inspection is being carried out (i.e. whether it is following a complaint or a routine inspection). The officer will discuss issues with the proprietor/owner/manager of the business or the person responsible for food safety on site. 

During the visit the officer may look at the condition and structure of all of the food rooms, take temperature readings of equipment, watch food being prepared, and question staff and/or the proprietor about food handling practices and procedures. The officer will check that any paperwork relating to suppliers, temperature records, hazard analysis, cleaning schedules, refuse contracts and pest control records etc are up to date and being completed correctly. 

After the Inspection.
 
After inspecting your premises, the officer will discuss the findings of the inspection, such as the legal requirements and recommendations, with a suitably responsible person (i.e. the manager/owner/proprietor or other person responsible for food safety on site). They will also be happy to answer any queries that you may have. The officer will agree time scales within which the work should be completed. A follow-up visit may be necessary to check that any matters requiring attention have been suitably addressed. 

It is vital that you contact the inspecting officer (or, in their absence, the Food Safety Manager) if work cannot be completed within the time scale agreed. If you have problems you should discuss them with the officer (or the Food Safety Manager) before the time is up. Contact details will be included on any correspondence sent to you. 

Food Sampling.

Food Safety Officers carry out routine sampling of food from food businesses on a regular basis. Click here to download the team’s food sampling policy (pdf).

These activities are usually coordinated surveys as part of LACORS, PHLS or The South West Sector Food Liaison Group. We also carry out our own food sampling surveys. Samples of food or the environment (swabs) are submitted to the Health Protection Agency's or Public Analyst’s laboratory to check the microbiological quality and to ensure that there are no food poisoning germs. 

Some of the samples are bought from shops by normal customers who are unknown to the proprietor. Subjects of recent surveys include: cooked meat, sandwiches, poultry and take away meals. On other occasions, Food Safety Officers will identify themselves to the premises in order to take the samples, get further details, and check the storage conditions and temperatures. 

Approval of Meat, Dairy and Fish Product Plants.

We are required to inspect and approve any food premises defined as meat, milk or fish product plants under the following regulation: Regulation for Premises producing Meat, Fish and Dairy Products.
 
There are seven of these premises in the borough which require in-depth inspections and detailed record keeping. To find out more details about these requirements, please contact us using the details on the Food Safety homepage.