Food hygiene inspections

We carry out regular checks on all registered food premises to ensure the public is protected and that high standards are maintained.

On average we carry out between 300 and 400 inspections a year

Visits to premises are carried out, as far as possible, without prior notification and are priority programmed according to the degree of potential risk. This ensures that higher risk premises are visited more often than those in lower risk categories.

During an inspection, we ensure potential food safety risks have been identified by the business and that there are controls in place to prevent any problems. We also look at the training of managers and food handlers and check the condition of the premises and equipment is satisfactory.

Where practices or conditions are not satisfactory, every attempt will be made to resolve the situation by informal means. Where poor conditions persist, or where there is a risk to public health, it may be necessary to resort to formal action. This could involve either the serving a legal notice, prosecution or, in extreme cases, closure of the business.

Every time we find a business which reaches the highest hygiene rating we help them celebrate their success. We announce all five rated inspections on our Facebook page.

DVD guide for butchers

The Food Standards Agency has produced a DVD for those working in butchers to encourage them to think about the type of food safety risks they face in their business and how they should control them.