Food Premises Inspections

The primary responsibility for identifying food hazards and putting into place controls rests with food business proprietors.

The inspections of food premises that are undertaken by Surrey Heath Councils team of environmental health professionals serve the following purposes:

To find whether businesses are complying with food hygiene regulations and establish whether food is being handled, produced and sold hygienically.

To take action when this is not the case.

To work with local businesses in improving food hygiene standards.

To establish whether food is, or will be having regard to further processing, safe to eat.

To identify foreseeable incidences of food poisoning or injury as a consequence of consumption of food

The team has the main responsibility for enforcing the provisions of Regulation (EC) No 852/2004 and The Food Hygiene (England) Regulations 2006 in relation to food safety.

When will I be inspected?
Premises are inspected according to the food safety risk they pose. Some premises may be inspected at least every six months, others less often. The inspecting officer can give you an indication of your inspection frequency.

Officers have the right of entry to food premises at all reasonable hours.
They do not have to make an appointment and they will usually come without advance notice.

What happens when an Inspector visits?
The Inspector will look at the general operation of the business, identifying possible hazards and ensuring compliance with the relevant food safety legislation.
It is recognised that most food businesses want to comply with the legislation and therefore we will take care to help food business and others to meet their legal obligations without unnecessary expense.

Inspectors do however have a range of actions which they can use when they believe it is necessary to do so, these include:

Taking samples and photographs and inspecting records
Writing to you informally, asking you to put right any problems
Serving an " improvement Notice" for issues of non compliance with the law, which will also outline the work to be done in order to comply and the time in which you must undertake the work.
Detaining or seizing suspect foods
Serving an "Emergency Prohibition Notice" if there is an imminent risk to health. This prohibits the use of premises or equipment.(This notice must be approved by a court).
In serious cases, recommending a prosecution

What should you expect from an inspector?

A courteous manner
To be shown an identification
A introduction that explains the purpose of the inspection
At the end of the inspection a discussion giving advice and information about areas of non-compliance.
To be given the reasons in writing for any action you are asked to take
Where there is an apparent breach of the legislation a statement of what that legislation is.
A reasonable time to meet statutory requirements, except where there is an immediate risk to public health.
To be told the procedure for appealing against Local Authority Action.

What if you do not agree with the Inspectors action?
If you do not agree with the action taken by an inspector you should first contact the team manager to see if the problem can be resolved informally. If you are still unhappy with the outcome you may use the councils complaints procedure.

If you think that Surrey Heath is applying the law in a different way to other Local Authorities you can seek advice from Local Authorities Co-ordinators of Regulatory Services (LACORS).

You have the right to appeal to a Magistrates Court against an Improvement Notice or refusal by a Local Authority to lift an emergency prohibition order.

What happens if my practices are identified as being consistently good?
Ultimately you will be inspected less frequently. However you may be eligible for an Award under the Councils Food Hygiene Award Scheme.

Where can I get further help?
Speak to the officer who inspects your premises.

You can also find information on the Food Standards Agency (FSA) website, www.food.gov.uk Opens in a new window, and from the publications listed below:

Food Hygiene - A Guide for Businesses A general guide to food hygiene regulations.
Starting Up - Your First Steps to Running a Catering Business A guide for new catering businesses.

To order copies phone the FSA on 0845 606 0667.

A number of new good practice guides are at present being developed by the FSA.