Executive Summary

The Authority was providing an effective food service across most
areas of activity. This was particularly noticeable with regard to its Food
Hygiene Service, which was undertaking thorough, well documented
inspections and was proactive in providing advice to businesses. The
Food Hygiene Service also demonstrated a clear, graduated approach
to enforcement activity.

The Authority needed to ensure that food premises inspections are
carried out at the required minimum frequencies, according to risk and
that food standards inspections and complaints are clearly recorded.

Food Hygiene Inspections – The inspection record form used for food
hygiene inspections was comprehensive and encouraged a detailed
and systematic approach to inspection and ensured that accurate
records were maintained. It was clear from these records that officers
were carrying out detailed assessments and were providing clear
advice.

Food Hygiene Follow-up Action – There was evidence of a graduated
approach to enforcement of food hygiene legislation in all files
examined, particularly in relation to enforcement of the hazard analysis
requirement. Non-compliances were routinely followed-up with informal
action, re-visits and formal action where appropriate.

Food Hygiene Advice to Business – The Food Hygiene Service was
being proactive in this area particularly in relation to its “Safer Food,
Food Safety and Hazard Analysis Pack” which appeared to be very
successful. The level and quality of advice given both during
inspections and in follow up letters was of particular note.

Food Hygiene Enforcement – The Food Hygiene Service consistently
demonstrated a graduated approach to enforcement. In all cases
enforcement action had been taken with due regard to central guidance
and the Authority’s own policies. The decision making process on
enforcement action was clear, comprehensive and logical.

Food Hygiene Records – Overall, the recording of relevant information
was thorough and was carried out in a manner which provided
information for subsequent inspections, enabled appropriate
enforcement decisions to be taken and allowed for effective internal
monitoring.

Inspection Frequencies – Inspections for food hygiene and food
standards were not being carried out at the minimum inspection
frequencies according to risk although the Authority were aware of this
and taking appropriate action to address it. The minimum frequencies
determined by the Code of Practice risk rating schemes are devised to
ensure that enforcement authorities are regularly monitoring food safety
and standards in businesses and to enable timely interventions to be
made where necessary. There was also no programme for inspection
of feeding stuffs establishments.

Food Standards Records – The records relating to inspections and
complaints were not all complete, clear or sufficiently detailed. Records
are important to provide information for subsequent inspections, to
enable decisions to be taken on appropriate enforcement action and to
allow internal monitoring.

The Food Standards Agency Audit Report for IW Council Food Section

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