Programmed visits
Programmed visits are carried out thoughout the year according
to the potental risk to public health presented by the business.The
frequency of inspection depends on:
- the type of food and method of handling
- whether there are any food processing activities that increase
risk
- the number of customers served by the business
- compliance with food hygiene practices
- compliance with structural requirements
- confidence in the management of the food business
- whether the food handling practices we see could pose a
significant risk to health
Each category is scored to give the date of the next inspection
in accordance with government guidelines. During an inspection our
officers will ensure that all potential food safety risks and
controls are in place. Officers will ascertain that training of
managers and staff is suitable and the condition of the
premises and equipment is satisfactory. Where unsatisfactory
standards are discovered officers will attempt to resolve the
situation informally as soon as possible, where these conditions
persist or there is risk to public health formal action could be
necessary. This would involve serving a legal notice of
closure of the business.
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