Food Safety Inspections

How do we go about visits?

Officers may call unannounced or by appointment as part of a planned inspection programme. In most cases they will need to talk to managers, supervisors, employees. In addition to inspecting the premises paperwork such as HACCP records and cleaning schedules may also be checked.

Inspection frequencies vary from every 6 months to every 5 years depending on the risk rating of the work activity.

At the end of the visit the inspector will advise on what action will be required of the proprietor and this will be confirmed in writing. The proprietor will be asked to confirm what action he will or has agreed to take and provide a feedback form.

What happens if something unsafe or against the law is found?

Our Enforcement Policy will determine the action taken. Officers will use their judgment to ensure that proprietors in similar circumstances are treated consistently and that the action is proportional to the risks.

Although the Environmental Health Service tries to ensure employers improve by persuasion, formal enforcement powers may be considered. Formal enforcement could result in a written warning on the steps needed to put things right or the issue of an Hygiene Improvement Notice or Hygiene Emergency Prohibition Notice.