Food Inspections and Sampling

All food business will receive an inspection when they start trading and at regular intervals afterwards depending on their risk.  

The number of inspections is determined by the ‘risk rating’ given to the premises at the previous inspection.  

Premises usually receive an inspection every one to two years, however ‘low risk’ premises may receive an alternative inspection.   

During the inspection officers will want to be satisfied that adequate controls are in place to prevent any problems, ensure staff are adequately trained and the condition and cleanliness of the premises meets required standards. A food hygiene rating will be given to all businesses which fall within the scope of the scheme.  

We sample to identify potential problems with specific types of food or types of food businesses as part of national or regional studies; 

• investigate food poisoning outbreaks and food contamination incidents 
• investigate complaints 
• assess food suspected of being below the standards expected 
• reassure the public about food safety 
• deliver a more effective food inspection service.

Food samples are usually taken in the following situations: 

• As part of routine food hygiene inspections to aid assessment of food safety management 
• Investigation of complaints 

Food samples will be sent to the Food Examiner at the lab for microbiological testing. The food business will then be notified by the officer of any adverse results.