Food hygiene inspections
Why businesses have food hygiene inspections
Premises are inspected by the Commercial Environmental Health Team at West Suffolk Council to make sure food is safe to eat within the Council's area.
The officer has a right to enter. Inspections are usually made when the premises is open and are unannounced.
Checking food is safe involves:
- looking at the structure of the premises
- checking that food cannot be contaminated by foreign objects, chemicals and bacteria
- checking that food safety management systems are in place.
The inspection will also consider the type and way foods are prepared and who will be eating them.
If there are reasons why food is not being produced in a safe way the Officer will provide advice. If the issue is serious it may warrant formal action.
A business run a domestic kitchen will also need inspecting but appointments are usually made.
Why businesses have food standards inspections
Trading Standards officers from Suffolk County Council carry out these visits and they usually related to allergens, labelling, composition, nature, quality and substance of food.
What happens during an inspection
Officers will usually introduce themselves, show their identification and ask to see the manager of the business. They will look round the premises, make notes, take photographs, inspect your food safety system and associated records, ask questions and give advice.
If there is imminent risk of injury to health you will be expected to take immediate action.
Usually at the end of the visit they will make you aware of legal requirements that must be complied with and recommendations that are good practice.
How visit intervals between inspections are decided
Once the initial inspection is carried out and then the rating is calculated using the following factors:
- the level of risk regarding food production techniques
- the number of people likely to be affected
- the vulnerability of the people served
- structure
- food safety
- management
- extra score if there is a risk of contamination present.
This means well run premises are inspected less frequently.
Officers have powers to make sure a business meets the standards required by law
Officers have a range of powers that can be used:
- Written warnings: written notification or works requiring attention. Often issued after inspections.
- Hygiene improvement notices: requiring works to be completed within a timescale.
- Hygiene emergency prohibition notices: stop the use of processes, equipment or premises and must be confirmed by a court.
- Remedial action notices: these are only used in approved premises and also stop the use of processes, premises or equipment and can also place conditions on how a process is carried out. This notice does not need to be confirmed by court.
- Detain or seize suspect foods.
- In line with West Suffolk Council’s Enforcement policy the Officer may recommend a prosecution. The court has a range of sanctions including prohibiting the business from using certain processes, premises or equipment, banning a person from managing a food business, issuing fine or imprisoning a person.
What a business can do if they disagree with the actions taken by an officer
Talk directly to the officer to see if the matter can be sorted out. If this cannot be done contact the Commercial Environmental Health Team’s manager insert email and telephone number.
If the concerns relate to the service of a notice you can contact the magistrates court within a specific timescale and appeal.
If a court decides food has been seized or detained and it is not unfit, premises have been shut without proper reason you may be entitled to compensation.