Businesses that produce or perepare food for the public are inspected to make sure that food is safe to eat. The frequency of inspectors visits will depend on the type of business and its previous record. Some premises are inspected at least every 6 months, others less often.
Regulation EC(No) 852/2004 (Hygeine on Food Stuffs), requires you to identify potential food hazards, decide which of these hazards need to be controlled to ensure food safety, and put into place effective control and monitoring procedures to prevent the hazards causing harm to consumers, write down what you have been monitoring. Review as and when is necessary. Further information on what is expected from you can be found here.
Officers look at how the business is operated to identify potential hazards and to make sure that businesses are following the law.
When officers think it is necessary, they can take enforcement action to protect the public. Actions range from writing informally requesting improvements through to detaining and seizing foods or serving emergency prohibition notices, which can close a business immediately.