Food safety and hygiene for businesses

Image of fresh food

As well as carrying out routine inspections and investigations, the Public Protection team also give advice to the public and the business community on a wide range of food related matters. If you are starting up a business then it is very important to register your business and make contact with us well in advance so we can get you off to the right start with any specific advice you need.

If you require advice then please feel free to contact our officers who can provide a basic level of advice free of charge during inspection or over the phone.

If you require more bespoke advice specific to your business though then why not try one of our advisory sessions. These currently cost £150 including vat for 2 hours of independent advice from one of our Environmental Health Officers on whatever aspect of food hygiene you may need .

Some of the more common requests are from new businesses at planning stage on layout and design of your premises to avoid the risk of cross contamination; new or existing businesses on how  to obtain or improve on the best food hygiene rating for your business etc. The advice can be designed specifically around what you need

To enquire about booking an advisory session then please complete the form below.
  1. Click the button below to review & check your form then click 'Confirm' on the next page.

Businesses that produce or prepare food for the public are inspected to make sure that their food is safe to eat. How often inspectors visit will depend on the type of business and its previous record. Some premises are inspected at least every 6 months, others less often.

If you produce or prepare food for the public, Regulation EC(No) 852/2004 (Hygiene on Food Stuffs), requires you to:

  • identify potential food hazards
  • decide which of these hazards need to be controlled to make sure food is safe
  • put in place effective control and monitoring procedures to stop these hazards causing harm to consumers
  • keep written records of your monitoring 
  • review your hazards and monitoring procedures regularly.

Further information on what is expected from you can be found here.

Officers will also inspect and consider compliance with Food Hygiene and Safety procedures  (including food handling practices and procedures, and temperature control), and the structure of the establishment (including cleanliness, layout, condition of structure, lighting, ventilation, pest control, facilities etc.).

Enforcement

Our officers will look at how the business runs to identify potential hazards and to make sure that businesses are following the law. When officers think it is needed, they can take enforcement action to protect the public. Actions range from an informal request for improvement through to seizing foods or serving emergency prohibition notices, which can close a business immediately.

Food Hygiene Ratings

Food businesses are given a rating following a routine food hygiene inspection. The rating shows how well a business is complying with food hygiene law at the time of the inspection.  Read more

Food Hygiene Ratings

Introduction

Introduction – English Version

Introduction – Welsh Version

Introduction – Turkish Version

Introduction – Cantonese Version

Introduction – Bengali Version

Part 1

Newsletter - Part 1 - English Version

Newsletter - Part 1 - Welsh Version

Newsletter - Part 1 - Turkish Version

Newsletter - Part 1 - Cantonese Version

Newsletter - Part 1 - Bengali Version

Part 2

Newsletter - Part 2 - English version

Newsletter - Part 2 - Welsh version

Newsletter - Part 2 - Turkish version

Newsletter - Part 2 - Cantonese version

Newsletter - Part 2 - Bengali version

Part 3

Newsletter Part 3 - English version

Newsletter Part 3 - Welsh version

Newsletter Part 3 - Turkish version

Newsletter Part 3 - Cantonese version

Newsletter Part 3 - Bengali version

Part 4 

Newsletter Part 4 - English version

Newsletter Part 4 - Welsh version

Newsletter Part 4 - Turkish version

Newsletter Part 4 - Cantonese version

Newsletter Part 4 - Bengali version

Part 5

Newsletter Part 5 - English version

Newsletter Part 5 - Welsh version

Newsletter Part 5 - Turkish version

Newsletter Part 5 - Cantonese version

Newsletter Part 5 - Bengali version

Part 6

Newsletter Part 6 - English version

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Newsletter Part 6 - Cantonese version

Newsletter Part 6 - Bengali version

Part 7 

Newsletter Part 7 - English version

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Newsletter Part 7 - Turkish version

Newsletter Part 7 - Cantonese version

Newsletter Part 7 - Bengali version

Part 8 

Newsletter Part 8 - English version

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