Service Description: Investigations of food poisoning and food complaints (including both premises and actual food.) Routine programmed inspections of food premises to ensure they meet legislative requirements for food hygiene, safety and standards.
Also known as:- Advice (Food), Complaints (Food), Dirty Food Premises, Food Hygiene
Answer: The frequency of inspections is determined by the food safety risk associated with the business, the higher the risk, the more frequent the inspections. Officers take into account- the type of food being made, how many customers there are, how safely and hygienically the food is handled, how confident we are that owners will comply with Officers requests and demands and finally, what condition the kitchen structure is in. The frequency ranges from every 6 months for a high risk food business, to 5 years for extremely low risk business, for example only handling wrapped sweets.