Food premise inspections

There are approximately 850 registered food premises in Erewash. These range from small corner shops to food manufacturers.

All food premises in the borough are inspected for food hygiene compliance by the Food Health and Safety Team of Environmental Health. More detailed information on the work of the Food Health and Safety Team can be found in the current FHS Service Plan, available from the related documents section.

The frequency of our visits will depend on a risk assessment that takes into account the type of food handled, consumer groups, management and condition of the premises, and any complaints received. The Food Health and Safety Team are responsible for:

Carrying out programmed inspections of food businesses to ensure good hygiene standards are being maintained. An essential part of the inspection is discussing with the proprietor the steps they are taking to control any potential food safety hazards. This is referred to as hazard analysis and is an important part of the legislation. A physical inspection of the premises will also take place to ensure adequate standards of hygiene are being maintained.
Following visits, written reports are provided which give advice to businesses and clearly distinguish between legal requirements and recommendations of good practice.
Providing advice to people wishing to start a new business and inspecting any plans submitted for planning or building regulation approval which may require food safety comments.

In performing our duties we adhere to central government Codes of Practice and guidance issued by The Food Standards Agency. We also follow our own internal quality procedures. We have adopted an enforcement policy which explains how we make decisions when enforcing the law. We also liaise locally with neighbouring authorities through the Derbyshire Food Liaison Group which aims to ensure consistent enforcement of food safety issues.

Sometimes we undertake special projects which focus on a specific food handling activity. Reports are posted in the related attachment section below.

Powers of the officers

Officers have a right to enter and inspect food premises at all reasonable hours. They do not have to make an appointment and will usually come without advance notice. Officers also have the power to take samples, photographs and inspect records and may take food they suspect to be unsafe. As a result of inspections an officer may recommend prosecution or serve hygiene improvement notices on the food business operator to secure an improvement in standards.

If there is an imminent risk to consumers, officers may serve a hygiene emergency prohibition notice, which forbids the use of processes, premises or equipment. This notice must be confirmed by a court.

The inspection

The officer will explain why the inspection is being made - whether it is following a complaint or a routine inspection. During the visit, the officer may look at the condition and fabric of all the food rooms, take temperature recordings of equipment or take samples of food and watch food being prepared. The officer will check that paperwork relating to receipts, temperature records, hazard analysis, cleaning schedules, refuse contracts and pest control records are in place and up to date, and will interview members of staff.

Food sampling

Food sampling makes a contribution to the protection of public health and the food law enforcement functions. Sampling is used as part of a planned approach to gather information about the microbiological quality and possible presence of harmful micro-organisms in particular foods which are produced and/or sold/used locally. Based on this information appropriate action can be taken to protect the consumer.

We have a Sampling Policy which outlines our general approach to sampling and its approach to sampling in specific situations such as inspections, complaints and coordinated programmes etc. Download it from the related documents section.

After the inspection

After inspecting your premises, the officer will discuss the findings and answer any queries, clarifying the legal requirements, and making recommendations for improvement. They will discuss time scales within which any work needed should be completed. In some cases another visit may be needed to check that any problems found have been sorted out.

It is essential that you contact the officers if work cannot be completed within the time allotted. If you have problems you should discuss them with the officer before the time is up.

If you are considering or intending to start up a new food business we hope that these guidance notes are helpful to you but you should note that every food business poses different potential problems e.g. the requirements for a large restaurant will be very different to those of a sweet shop or premises selling only wrapped food. For general information on food hygiene and safety visit: www.food.gov.uk (opens in a new window).

These notes are designed to help you, please do not hesitate to contact us before starting up your food business or if you need any further advice or help.

You can contact our Food Health and Safety Team:

Environmental Health
Merlin House
Merlin Way
Ilkeston
Derbyshire
DE7 4RA

Tel: 0845 907 2244 ext 3820