Food hygiene inspections are essential to ensure that food businesses comply with food safety laws and produce food that is safe to eat. These inspections are carried out by authorised officers from local authorities.
How often is a food establishment inspected?
The frequency of inspections for your business will vary based on the type of business and its past performance. Some businesses may be inspected at least every six months, while others will be inspected less frequently. If they discover that your food hygiene standards are insufficient, they can take appropriate action. In serious cases, this may include closing the premises or pursuing prosecution. Authorized officers are available to provide guidance and advice on food safety.
What does an inspection involve?
The inspecting officer has a right to enter and inspect your premises at any reasonable time and will usually arrive without making an appointment or giving notice.
The officer may visit your premises for various reasons including
- food hygiene and food standards inspections
- sampling
- complaint follow-up
- advisor visits
The inspection focuses on food hygiene practices, the overall condition of the business, and how safety is managed through training and procedures. The officer will check:
- the hygiene of food handling encompasses how food is prepared, cooked, reheated, cooled, and stored.
- the physical condition of your business including factors such as cleanliness, layout, lighting, ventilation, pest control, and other facilities.
- how you manage food safety by looking at processes, training, and systems that ensure good hygiene practices are maintained. The officer can then evaluate the level of confidence in the standards that will be upheld in the future.
Sampling
As part of the inspection, officers may take food samples or photographs to test for safety and compliance. This helps ensure that the food being produced is safe for consumption
View the food sampling policy (PDF, 233KB)
What happens after an inspection?
Following an inspection, the officer will provide feedback on their findings. This can include:
- Advice and Guidance: Recommendations for improving food safety practices.
- Inspection Report: A detailed report outlining any issues found and actions required.
- Food Hygiene Rating: Businesses are rated from 0 to 5 based on their hygiene standards, with 5 being the highest
If your business needs to improve, the inspection report will explain what to do and by when.
Food Hygiene Rating Scheme
The Food Hygiene Rating Scheme (FHRS) provides consumers with information about the hygiene standards of food businesses. Ratings range from 0 (urgent improvement required) to 5 (very good hygiene standards). The rating is based on the findings of the inspection and helps consumers make informed choices about where to eat.
What action can a food inspector take?
If issues are found during the inspection, the officer can take various actions, including:
- Improvement Notices: Formal notices requiring specific improvements within a set timeframe.
- Enforcement Notices: Legal notices that may prohibit the use of certain processes, premises, or equipment.
- Seizure of Food: Removing food suspected to be unfit for human consumption.
- Prosecution: In serious cases, legal action may be taken against the business
Improvement Notices and Enforcement
Improvement notices are issued when a business needs to make specific changes to comply with food safety laws. If the business fails to comply, further enforcement action can be taken, including:
- Prohibition Notices: Preventing the use of certain processes or premises.
- Emergency Prohibition Notices: Immediate closure of premises if there is an imminent risk to public health.
- Prosecution: Legal action for serious breaches of food safety laws
By understanding and adhering to these guidelines, food businesses can ensure they maintain high standards of food hygiene and safety.
Food safety enforcement policy (PDF, 316KB)