Food safety inspections
Local authorities have a legal duty to carry out inspections of food businesses. These inspections are undertaken by Environmental Health Officers in the Environmental Health Division of the Public Safety Service Area.
Purpose of food hygiene inspections
The responsibility for controlling food safety lies with the proprietor of that business. Environmental Health Officers inspect all types of food business to:
- Check to ensure food is being handled and produced hygienically
- Check that food is safe to eat
- Identify any reasonably foreseeable risks to food safety which may cause food poisoning or injury to the consumer
The objectives of the inspection include:
- Determination of the business activity, and the law that applies to that business
- Recording information from observations and discussions with staff
- Identifying potential hazards, and risks to the health of the public
- Checking the efficiency of food safety controls
- Assessment of the food safety management systems in place
- Identifying contraventions of food safety legislation
- Consideration of enforcement action to ensure food businesses comply with the law
Programmed inspections
The Local Authority is required to maintain a register of all food businesses in its area, and implement a programme to ensure that all food businesses are inspected regularly.
Frequency of inspections
The frequency of inspection depends on a number of factors that consider the potential risk to consumers. The higher the determined risk, the more frequently that premises is inspected. Factors determining risk include:
- The potential hazard (type of food and extent of handling: method of processing: consumers at risk)
- The current level of compliance (food handling practices/procedures and temperature control: structure layout, cleanliness, facilities)
- Confidence in management/control system (company’s track record; attitude toward food safety and hygiene; knowledge; documented procedures)
- Significance of risk (potential for cross contamination; survival/growth of bacteria; training)
Once the risk has been determined, the premises are inspected depending on the category they fall into as follows:
| Category | Frequency of inspection |
| A | At least every 6 months |
| B | At least every 12 months |
| C | At least every 18 months |
| D | At least every 2 years |
| E | At least every 3 years |
| F | At least every 5 years |
A premises may change category following inspection, due to the improvement (lower risk) or deterioration (higher risk) of conditions.
Performance
| 2002/2003 | 2003/2004 | |
| High risk premises (A-C) | 81.5% | 91.1% |
| Low risk premises (D-F) | 71.3% | 86.2% |
These figures indicate that this division is working to above national average given premises and staff numbers. The division strives to continually improve its performance year-on-year.
Contact us
Public Safety
Environmental Health Division
Challenge Building
Hatherton Road
Walsall
WS1 1DJ
Telephone 01922 652210
Email foodsafety@walsall.gov.uk
This page was last updated on 09 February 2012