Food safety inspections

Food safety inspections

Commercial Services Service Delivery Standards
Our Service Standards and response times.
When dealing with Officers from the Commercial Services team you can expect them to:
• Be polite and courteous at all times.
• Keep appointments or give a full explanation if they are broken.
• Make clear distinctions between legal requirements and recommendations.
• Operate in line with relevant legislation, national codes of practice and guidance issued by the FSA, the HSE and LG Regulation.
• Have the necessary qualifications for the task being carried out.
• Be monitored by the Commercial Services Manager to assess their ongoing competence and performance, through an accompanied inspection program and a work verification system.
• Follow the department's enforcement policy when taking enforcement action.
• Include the contact names and telephone numbers of staff in all correspondence sent by Officers.
• Leave a hand-written report and send out follow-up correspondence within 14 days, following an inspection.
Business satisfaction survey questionnaires are sent by the Business Support Services team to monitor the opinions of our customers and for suggestions for service improvements.
We aim to respond to all service requests received within 1 working day. Some infectious disease/food poisoning outbreaks and food alerts issued by the FSA may require an immediate response as do accident notifications, asbestos release and lift reports where the service of a prohibition notice may be required.

Inspections
Environmental Health Officers from the commercial services team have powers to enter and inspect commercial 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.
The format of food safety inspections is set out by the Food Standards Agency. To find out about the code of practice, download this document » Food Law Code of Practice (opens in a new window)

The frequency of inspection will depend on the public health risk posed by the business. This is calculated using guidance issued by the FSA and can vary from 6 months to 18 months. Business scores are based on the following criteria:
type of food prepared, method of handling and whether a high risk process is used (e.g. vacuum packing 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 including hygiene controls, structural requirements and confidence in management systems such as documented food safety controls called Safer Food Better Business (SFBB).
Officers have the power to enter premises and also to take samples, photographs and inspect records. They may detain or seize any food that they suspect to be unsafe.
As a result of the inspection the officer may serve statutory notices, issue prohibitions on the business or equipment, or consider prosecution.
If there is an imminent risk to health, officers may serve a Hygiene Emergency Prohibition Notice, which prevents the use of a process, premises or a specific piece of equipment.
In most cases officers will provide advice and support to businesses, however where there are concerns that public safety is being put at risk legal action will be considered.
This department operates within an enforcement policy (pdf 76kb)

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 which will be documented in a follow-up letter. A follow-up visit may be necessary to check that any matters requiring attention have been suitably addressed. In some instances improvement notices will be considered. It is vital that you contact the inspecting officer (or, in their absence, the Commercial Services Manager) if work cannot be completed within the time scale agreed. Contact details will be included on any correspondence sent to you.

Food Hygiene Rating Scheme
After an inspection businesses are issued a food hygiene rating. Further information on this scheme and how the score is assessed is available at the Food Standards Agency (opens a new window) or the Food Hygiene Rating information on the council's web site.

Food sampling
Officers carry out routine sampling of food from food businesses on a regular basis. Samples of food or the environment (swabs) are checked for microbiological quality, and food standards.

Approved premises
We are required to inspect and approve any food premises which fall under the definition of approved premises under the following legislation:
• The Food Hygiene (England) Regulations 2006 
• Regulation EC No 853/2004
• Regulation EC No 854/2004 
• Regulation EC No 852/2004
Approved premises usually produce products of animal origin such as meat, fish, and dairy and do not sell to the final consumer. There are exemptions and these are defined in the legislation. If you think you may need approval, please contact the commercial services team to discuss your operation, and to submit and application is necessary.

Contact details
Commercial Services Team
Transport and Technical Services
Hammersmith & Fulham Council
Town Hall Extension
King Street, London
W6 9JU
Telephone: 020 8753 1081
Email: commercialservices@lbhf.gov.uk