Inspection of food premises
Food officers carry out regular inspections and risk assessments of all premises where food is served to the public. Inspections take place at intervals ranging from 6 months to 3 years and are usually unannounced. The interval between inspections depends on a risk rating for the business calculated using the Food Safety Act 1990 Code of Practice.
What happens during an inspection?
During inspections officers will check compliance with:
- training requirements
- food safety management systems
- hygiene standards
These are required by the Food Hygiene (Scotland) Regulations 2006 and associated legislation. Further information about inspections is available on Food Standards Scotland website.
Officers assess businesses for the Food Hygiene Information Scheme.
What happens after the inspection?
If our officers find that good standards of work practices or conditions are not being met, they will try to improve the situation by informal means.
Should poor standards or conditions be found to be a health risk Food officers may have to serve notices to improve the situation or stop the premises from operating. Poor conditions or standards can also be referred to the Procurator Fiscal for prosecution.
Help and advice
Our officers are committed to work with local food businesses to help them reach high standards and prevent problems. We are always willing to give advice on legislation, or practical problems. If you are considering setting up a business or would like advice on Food Safety, contact our environmental health team online.
Notify us if you are concerned about food hygiene, food safety or the conditions in a food business.