Food safety - risk assessment
The frequency of food hygiene inspections is determined by the
risk assessment the Environmental Health Practitioner carries
out at the time of their visit but generally the better the
standards they find, the greater interval there will be until the
next inspection.
On this basis, catering premises with the highest risk rating are
inspected once every six months ranging through 12 months, 18
months and down to once every two years, (sometimes
less), for lower risk premises.
Healthy Food Award Scheme
The Healthy Food Award Scheme is about ensuring that food at
catering premises is handled and prepared safely. The Scheme covers
all businesses where catering is carried out.
Find out more about the Health Food Award Scheme and the
benefits for your business.