Council staff endeavour to inspect all food premises annually, or more frequently, to ensure that they comply with food hygiene legislation. The object of this guidance is to inform owner / operators of food premises what to expect from the Environmental Health Officer (EHO) and what he/she will expect from you.

Who will carry out the inspection?

An Environmental Health Officer employed by the Clutha District Council will carry out the inspection. All officers carry authorised identification.

Why is an inspection made?

Officers are basically concerned with ensuring that your business premises, and food handling practices, conform to food legislation. The legislation, which the officer enforces, is concerned with protecting the members of the public from illness resulting from food contaminated by bacteria or other foreign matter.

How often will an inspection be made?

The frequency of inspections will depend upon the risk rating of the premises. The rating takes into account the type of food being handled, the condition of the premises and the knowledge and competence of the management. In essence, the higher the risk the higher the frequency of inspections. These will range from once every 9 months for the highest risk premises to once every 24 months for the lowest. As from March 2005 the fees charged by the Council for registration will reflect the time spent by Council Officers and those with higher inspection frequencies will be charged a higher fee than those with lower risk ratings.

Where the risk factors change the frequency of inspection may be adjusted accordingly. This will benefit, for example, the owners of older premises where the management standards are very high even though the premises may not meet an ideal standard. 

Will the Environmental Health Officer contact me prior to visiting?

Inspections will normally be carried out without any advance notice. When an officer needs to see a particular person, or needs to visit for a specific purpose where prior arrangement  would be appropriate, an appointment will be made.

Do I have to let the officer in?

Usually, yes - an officer’s authorisation gives him/her the power of access at all reasonable times, which in practice, means when the premises are open for business. However, it may be that the officer calls at a genuinely inconvenient time. In this case the officer will endeavour to co-operate and call again at a time convenient to both parties.

It should be noted, however, that the obstruction of an officer in the performance of his / her duty is an offence, which could result in legal action being taken.

What can I expect from the Officer?

You can expect –

• To be treated in a friendly and courteous manner
• To be shown identification, if you request to see it.
• To be given feed back on any non-compliances and hazards noted during the inspection
• To be notified in writing of any matters that are legally required, where appropriate a time frame for them to be completed, and suggestions on improving good practices.

What will the Officer be looking for in particular?

The officer will be looking at –

Practices

1. Is the food being stored, handled and prepared in a manner which reduces to a minimum the risk of contamination of the food?
2. Are raw and cooked foods kept separate?
3. Is food stored at the correct temperature?
4. Is handling of food kept to a minimum?
5. Is there a Food Safety Programme in place?
6. Is rubbish being removed properly?

Structure and Layout

1. Are the walls, floors, ceilings, equipment in good repair and easily cleaned?
2. Are they constructed of materials to meet the requirements of the legislation?
3. Are the premises designed to reduce the risk of cross contamination?
4. Are the premises sufficiently ventilated to remove odours, fumes and prevent excessive condensation and maintain comfortable working conditions for employees?
5. Are the lighting standards adequate?

Facilities

1. Are there sufficient sinks, wash hand basins, hot and cold water?
2. Are hand basins provided with single use towels and anti-bacterial soap?
3. Are staff facilities provided such as changing lockers?
4. Are there adequate storage facilities for raw and cooked product, and do they meet the required temperatures?

Personal Hygiene

1. Are food handlers provided with protective clothing?
2. What provision is made for staff training?

What Standards will the Officer be asking for?

The officer will be asking for standards to achieve compliance with the legislation and which are reasonably practicable.

Officers are not interested in "pushing the boundaries to the extreme" but are concerned with reducing the risk of contaminated food and ensuring that the facilities within the food premise are of an acceptable level.

Don’t forget………

Officers are more than willing to meet with you and give advice at any time, especially before you make changes to your premises or business.

If you would like information in respect of Food Safety / Food Hygiene please contact the-