Officers routinely visit all premises selling food and carry out inspections. The inspections check that foods produced are safe to consume, are appropriately labelled and described, food handlers are using good hygiene techniques, and the condition and cleanliness of the premises meets required standards.
At the time of each inspection businesses are assessed for compliance with:
• Food safety controls.
• Cleanliness.
• Suitability of structure and equipment.
• The ability of the business to maintain the appropriate standard.
• Standards relating to labelling and descriptions.
Inspections take place on a frequency established by the risk determined at each premises which ranges from; very frequently (monthly) to every three years (Food hygiene) or every 10 years for very low risk premises (food standards).
If you are a food business operator and wish advice on any of the above please contact us using our online form.