Inspections

Inspection frequencies

Government advice on how we carry out inspections and enforcement has recently been updated. The main change that will be apparent to some business will be changes to the frequency that they are inspected.

A ‘typical’ food business such as a public house or restaurant is inspected every eighteen months to two years; this has not changed. Although the Food Standards Agency (FSA) is planning to introduce a national scheme known as Scores on the Doors so that consumers across the UK can obtain information on businesses in their areas.

However food businesses which are specifically approved to produce high risk foods such as meat pies or smoked salmon are subject to an increase in the frequency of inspections as outlined below:

Type of food business	Minimum inspections in 12 months
Meat Products	3
Minced Meat of Meat Preparations	3
Dairy Products	2
Egg Products	2
Fish Products	2
Shellfish Purification or Despatch	2

At the other end of the scale, the ‘lowest risk’ food premises such as newsagents, farm-gate sale of produce and some village halls will only receive an inspection visit every 9 years, unless there has been a change of proprietor, or a change in activities on the premises which might increase the food safety risk. In between these visits, the premises will be contacted by way of a letter and questionnaire. If the questionnaire is completed and returned within the required time period, and there has been no significant changes to the business, no further action is taken. If the questionnaire is not returned, or if there have been changes which mean that a visit from an officer is necessary, an inspection will be carried out. This will free up more time for officers to concentrate on other premises where there is a greater food safety risk. Of course if you are the proprietor of a ‘low-risk’ premises and you have any concerns or feel that a visit from an officer would be helpful we will be happy to arrange this.

If defects are found during an inspection these are usually dealt with informally, that is to say that the works required and timescales for compliance are agreed between the proprietor of the business and the inspecting officer, confirmed in writing and checked at a later date. However officers can if necessary serve legal notices and detain or seize suspect foods, and in serious cases may close a premises or recommend prosecution.

Advice

Although officers have a duty to enforce the food hygiene legislation, we will also offer advice to businesses on what is best practice and how they can comply with the law. In particular we will visit new businesses to advise them before they start on how best to organise their businesses in order to avoid problems at a later date.