We inspect small retail outlets, caterers, butchers, sandwich bars, dairies, and large manufacturing premises. We follow government codes of practice and industry guidance.

A new rating is given each time a business is inspected by a food safety officer.

We implement a programme of inspections every year. The frequency of inspections depends on the potential risk to public health. 

The assessment takes account of the following factors:

• type of food that is handled
• the number and type of customers, for example vulnerable groups
• types of processes carried out before the food is sold or served
• hygiene standards seen on the day of the last inspection

Businesses that pose a higher risk are inspected more often than businesses that pose a lower risk, for example a small retailer selling a range of pre-packed foods that only need to be refrigerated. The time between inspections varies from six months for the highest risk businesses to two years for lower risk businesses. For some very low risk businesses, the interval between inspections may be longer than two years, however there may be some exceptions to this.

Sometime we will visit following complaints about food hygiene at the premises or food received.

• The Food Inspector will introduce themselves and show their identification. They will ask to speak to the most senior person present for example the Owner, Manager or Duty Manager.

We will then look at

1. your premises (Ensure fridges are kept at the correct temperature, cleanliness, standard of repair etc.)
2. how you work (e.g. How you handle and store foods)
3. your food safety management system, such as your HACCP or SFBB 
4. the types of food you make and prepare (Handling high risk foods such as raw meats or selling low risk food such as sweets)

The Food Inspector will;

• Discuss significant findings with the proprietor or other relevant person.
• Make a clear distinction between contravention’s and recommendations of good practice.
• Explain what enforcement action is proposed (if any).
• Discuss solutions to problems and time scales for action.

You will receive a hand written report and if necessary, the Food Inspector will also write to you.

You will be given a Food Hygiene Rating and you will be sent a sticker to display in your premises. 

Food Inspectors are able to take a number of formal actions if they determine that there has been a breach of the food legislation:

• Hygiene Improvement Notice - Requires the Food Business Operator to Improve Standards they maybe appropriate where:

  • formal action is proportionate to the risk to public health

  • there is a record of non-compliance with breaches of the food hygiene regulations

  • the authorised officer has reason to believe that an informal approach will not be successful.

• Emergency Hygiene Prohibition Notice - The Notice prohibits certain operations of a food business; it can be tailored to a particular process or, as is often the case, may mean the immediate closure of the premises.
• Sample Food - Food can be formally sampled to determine if it is safe to eat.
• Seizure & Disposal of Food - If food is unfit for human consumption it can be thrown away.
• Prosecutions - Prosecutions are only typically undertaken if there has been a serious or persistent breach of standards.

All enforcement actions are taken with regard to our Enforcement Policy.

• You can appeal a food hygiene rating score if you feel the score does not reflect the conditions at the premises.
• You can request a re-inspection if you are dissatisfied with your Food Hygiene Rating Score.
• You have the right to reply to a food hygiene rating score given to your business.
• You can request your food hygiene rating score is published early.