Food safety inspections

Food safety inspections

Officers from the commercial services 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.

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 Safety Act Code of Practice for Local Authorities  (pdf on http://www.food.gov.uk/) 

Scores on the Doors

Hammersmith and Fulham Council participate in a London wide "Scores on the Doors" scheme. It allows the public to see the results of food inspections as a star rating, from 0-5, see below for the breakdown. Star ratings have been sent out to all our businesses inspected since 1 January 2006. The score applies to the conditions found at the last inspection only and the rating is just a snapshot in time. It therefore may not represent the current condition of the business. As part of the scheme, businesses are given a window sticker which shows how many stars have been achieved. Display of these is voluntary at the moment, but this may be made a legal requirement in London in the future.

When food hygiene inspections are carried out we assess the business against a standard framework produced by the Food Standards Agency and allocates a score for the standard of hygiene found during the visit. This score is used to determine how often a premise is inspected. The frequency of inspections for food businesses ranges from every six months for the highest risk businesses, to once every five years for the lowest risks businesses. Certain businesses are exempt from the scheme such as home caterers.

Each of the premises has a star rating as follows:
5 Stars - Excellent: Very high standards of food safety management.  Fully compliant with food safety legislation.
4 Stars - Very good: Good food safety management.  High standard of compliance with food safety legislation.
3 Stars - Good: Good level of legal compliance.  Some more effort might be required.
2 Stars - Fair: Fair level of legal compliance.  More effort required to meet all legal requirements.
1 Star - Poor: Poor level of compliance with food safety legislation - much more effort required.
No Stars - Very poor: A general failure to comply with legal requirements.  Little or no appreciation of food safety.  Major effort required.

Following an inspection the business is supplied with a sticker and a summary sheet sheet detailing the score they have been allocated. For further information on Scores on the Doors an information leaflet has been produced, to download this document Scores on the Doors information leaflet  »Scores on the Doors (pdf 28KB).

You can review the scores for businesses in Hammersmith and Fulham on the Scores on the Doors website.
If you are a business who wants to improve your rating, you need to ensure you attend to everything highlighted in your inspection report before your next routine inspection and that you comply with current food safety legislation. If you are in any doubt as to what is required, please contact the commercial services team on 020 8753 1081.

Inspections

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 systems

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 » Public protection and safety enforcement policy (pdf). 

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 Commercial Services Manager) if work cannot be completed within the time scale agreed. Contact details will be included on any correspondence sent to you and details are provided below.

Food sampling

Officers carry out routine sampling of food from food businesses on a regular basis.

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. 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, 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 fishery 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 (pdf on www.food.gov.uk). There are 5 of these premises in the borough.

Contact details

Commercial Services Team
Public Protection & Safety Division
Environment Services Department
Hammersmith & Fulham Council
6th Floor, Town Hall Extension
King Street, London 
W6 9JU

Telephone: 020 8753 1081
Fax: 020 8753 3922
Email: commercialservices@lbhf.gov.uk