Food Matters

What is a Food Hygiene Inspection

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Purpose and Objectives Risk Based Inspections Stages of a Typical Food Hygiene Inspection Interactive Inspection Forms Inspection Leaflets

Purpose and Objectives

Officers carry out food hygiene inspections for the following purposes:

• to establish whether food is being handled and produced hygienically;
• to establish whether food is, or will be, having regard to further processing, safe to eat;

The objectives of an inspection are to:

• determine the scope of the business activities with regard to relevant food safety legislation
• thoroughly and systematically gather and record information (from observations and discussions)
• identify hazards and risks to public health
• assess the effectiveness of process controls to achieve safe food
• assess the hazard analysis or HACCP based food safety management system operated by the business
• identify specific contraventions of food safety legislation
• consider appropriate enforcement action, proportionate to risk, to secure legal compliance
• provide advice and information to proprietors and food handlers
• recommend good food hygiene practices, in accordance with Industry Guides and relevant sector specific codes of practice where appropriate
• promote continued improvements in food hygiene standards through the adoption of good practice

Risk Based Inspections

In all cases, officers will have regard to the risk to food safety when assessing the way in which a food business complies with that requirement. When determining the risk to food safety or wholesomeness of a food, authorised officers will have regard to the manner in which food is handled and packed, and any process to which the food is subjected before supply to the final consumer, and the condition under which it is displayed.

Officers will also give due consideration to any relevant UK or EU Industry Guide to Good Hygiene Practice in determining how the Regulations apply to food businesses and particularly when the terms "where appropriate" and "where necessary" are used in the Regulations.

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Stages of a Typical Food Hygiene Inspection

A food hygiene inspection in a food premises is typically split into three stages, namely:

1. Opening management interview
2. The actual inspection
3. Closing management interview

Opening Management Interview

An opening (preliminary) interview will normally be carried out with the duty manager or proprietor of the food business, prior to undertaking the inspection. In the absence of the proprietor, a suitable alternative management representative or senior person is sought. In this case (or where no suitable persons are present) the proprietor is contacted at the earliest opportunity to confirm/clarify any outstanding matters resulting from the inspection.

The assessment of the food business may begin at this opening interview. The interview itself may identify those areas of the operation which require closer scrutiny during the inspection. In many circumstances the opening interview will take place within the operational part of the premises.

The form and content of the opening interview will be dependent upon the information already available to an Officer resulting from previous visits. Officers will use their professional judgement on the form and content of the opening interview; in some cases, all that may be necessary is a consideration of any changes to the operation of the food business and its management & control systems. However, listed below are some objectives of a typical opening interview:

• explain the purpose of the inspection
• identify all food-related activities (type & quantities of food handled, areas used, processes undertaken, staff involved etc.)
• identify the customer base (number, types etc.)
• identify any food safety management systems in place (competence, control, commitment, training/instruction/supervision, documented procedures)
• assess food safety hazards
• assess the manager's / proprietor's understanding of the food safety hazards and related controls

The Inspection

The inspection process will be dependent on the type and nature of the food business. For example, in manufacturing premises it may be appropriate to follow the food process through from receipt of raw materials to dispatch of finished product, inspecting subsidiary processes (e.g. cleaning of equipment) subsequently. In smaller retail and catering premises it may be more appropriate to concentrate initially on the critical areas previously identified. An inspection will generally comprise the following elements:

• Assessment of hazard analysis / food safety management systems
• Examination of records and documents
• Evaluation of supervision, instruction and training
• Employee/supervisor interviews and discussion
• Physical inspection

Inspections will be carried out in a thorough, consistent and professional manner. The underlying principle of any inspection will be the systematic identification and evaluation of the food safety hazards and the assessment of risks in line with national guidance.

Interactive Inspection Forms

Information relating to the inspection is recorded in the following forms, these can be viewed or downloaded and have interactive links to useful information:

Food Premises General Information PDF (29 KB)

Hazard Analysis Progress Record PDF (52 KB)

Food Hygiene Inspection Record - Higher Risk Premises PDF (84 KB)

Food Hygiene Inspection Record - Lower Risk Premises PDF (66 KB)

Food Premises Risk Rating Form PDF (27 KB)

Information is available on how to prepare for a Food Hygiene Inspection.

Inspection Leaflets

View/download inspection leaflets.

Hand written report of a food hygiene inspection PDF (145 KB).

Food Law Inspection PDF (90 KB)

After your Food Hygiene Inspection PDF (298 KB)

Closing Management Meeting

At the end of an inspection, a closing meeting should take place with the manager / proprietor which should include discussion re:

• any hazards not covered by the business's system
• failure to implement or monitor any critical controls
• any legal contraventions
• recommendations of best practice that the business may wish to consider
• timescales for corrective actions

N.B. Officers should:

• clearly differentiate between contraventions and recommendations at this closing meeting stage.
• offer advice and further information to assist the proprietor in addressing the matters of concern.
• encourage proprietors to document, verify and monitor their hazard analysis/risk management controls, where appropriate.

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