FOOD STANDARDS AGENCY AUDIT SEPTEMBER 2002

2. Executive Summary

2.1 The Authority was providing an effective food service across most areas of activity. This was particularly noticeable with regard to its Food Hygiene Service, which was undertaking thorough, well documented inspections and was proactive in providing advice to businesses. The Food Hygiene Service also demonstrated a clear, graduated approach

to enforcement activity.

2.2 The Authority needed to ensure that food premises inspections are carried out at the required minimum frequencies, according to risk and that food standards inspections and complaints are clearly recorded.

2.3 The Authority’s Strengths:

Food Hygiene Inspections – The inspection record form used for food hygiene inspections was comprehensive and encouraged a detailed and systematic approach to inspection and ensured that accurate records were maintained. It was clear from these records that officers were carrying out detailed assessments and were providing clear advice.

Food Hygiene Follow-up Action – There was evidence of a graduated approach to enforcement of food hygiene legislation in all files examined, particularly in relation to enforcement of the hazard analysis requirement. Non-compliances were routinely followed-up with informal action, re-visits and formal action where appropriate.

Food Hygiene Advice to Business – The Food Hygiene Service was being proactive in this area particularly in relation to its “Safer Food, Food Safety and Hazard Analysis Pack” which appeared to be very successful. The level and quality of advice given both during inspections and in follow up letters was of particular note.

Food Hygiene Enforcement – The Food Hygiene Service consistently demonstrated a graduated approach to enforcement. In all cases enforcement action had been taken with due regard to central guidance and the Authority’s own policies. The decision making process on enforcement action was clear, comprehensive and logical.

Food Hygiene Records – Overall, the recording of relevant information was thorough and was carried out in a manner which provided information for subsequent inspections, enabled appropriate enforcement decisions to be taken and allowed for effective internal monitoring.

2.4 Key Areas for Improvement:

Inspection Frequencies – Inspections for food hygiene and food standards were not being carried out at the minimum inspection frequencies according to risk although the Authority were aware of this and taking appropriate action to address it. The minimum frequencies determined by the Code of Practice risk rating schemes are devised to ensure that enforcement authorities are regularly monitoring food safety and standards in businesses and to enable timely interventions to be made where necessary. There was also no programme for inspection of feeding stuffs establishments.

Food Standards Records – The records relating to inspections and complaints were not all complete, clear or sufficiently detailed. Records are important to provide information for subsequent inspections, to enable decisions to be taken on appropriate enforcement action and to allow internal monitoring.