How often businesses are inspected depends entirely on potential risk. We score food businesses on how well they are run and operated. Therefore, a poorly run small or medium size business will get more inspections than a well run large business.
Routine inspections of food businesses are normally carried out without advance notice, and inspectors like to visit when food operations are in progress. A normal inspection will go something like this:
- Introduction and show identification
- Discuss your business - type of menu, size of operation, staffing etc.
- Look at your systems e.g. you hazard analysis and what controls and checks are in place
- Inspect your kitchen/plant concentrating on those areas you have identified as 'critical'
- Check to see that the controls and checks are actually being done
- Discuss the inspection with you and any things to be done
- Leave you wish an inspection report form, which you will be asked to countersign
You can expect from us:
- A courteous manner
- To be shown identification
- Protective clothing to be worn when in food rooms
- A full explanation of the inspection
- A written report form issued immediately upon completion of the inspection
- A clear distinction between legal requirements and recommendations
- A reasonable time to meet the legal requirements
- Advice/information to help you improve hygiene and food safety standards.
What if you disagree with us? If you don't understand what an inspector is asking you to do, or you don't agree with him or her, please don't feel afraid to ask for an explanation. We should be able to show you the reference in the industry guide. Should you still feel aggrieved by the outcome please call or email technical services in the first instance. We will be pleased to discuss the matter fully with you, and if necessary, visit your premises. Please, please do not be afraid to ask us why - we welcome healthy debate.
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