We carry out regular checks on all food premises to ensure the public is protected and that high standards are maintained.
Visits to premises are carried out, as far as possible, without prior notification and are priority programmed according to the degree of potential risk. This ensures that higher risk premises are visited more frequently than those in lower risk categories.
During an inspection, officers will want to reassure themselves that potential food safety risks have been identified by the business, and that there are adequate controls in place to prevent any problems. They will also look at the training of managers and food handlers to ensure that it is suitable, and they will check that the condition of the premises and equipment is satisfactory.
Where practices or conditions are not satisfactory, every attempt will be made to resolve the situation by informal means, but where poor conditions persist, or where there is a risk to public health it may be necessary to resort to formal action. This could involve either the service of legal notice, prosecution, or in extreme cases, closure of the business.
Standard: For urgent food complaints, food poisoning and infectious disease complaints, we will respond within one working day.
Standard: We will respond to routine complaints within five working days.
The FSA has produced a DVD for those working in butchers shops to encourage them to think about the type of food safety risks they face in their business and how they should control them. It features three butchers talking about the steps they have taken to reduce food safety risks.
Everyone that owns and runs a food business (food business operator) must know how to run the business hygienically and to work safely to ensure that the food that they are providing is safe to eat. EU Regulation 852/2004 Hygiene for Foodstuffs requires food business operators to ensure that food handlers receive appropriate supervision and instruction/training in food hygiene in line with their work activity and should enable them to handle food safely.
For example, people involved in preparing open high-risk foods (for example, chefs, cooks, catering assistants, people who make sandwiches) called food handlers need a higher level of training than those who wait on customers or wash up.
All who work in the food industry will need basic training before they start work including personal hygiene and what to do if they have a stomach upset.
Food handlers involved in preparing open high-risk foods should complete formal training equivalent to Level 2 Award in Food Safety in Catering. For those working in retail or manufacturing there is the Level 2 Award in Food Safety in Retail or Manufacturing.
It is also good practice if managers, head chefs and food business owners take more advanced training which covers food hygiene management systems and HACCP principles in more detail.
The training can be completed either as a full time course, a distance learning course or on-line course.
The Environmental Health department provides the CIEH Level 2 Award in Food Safety as a distance learning course. The course study book will be provided for you to study at home or at work, and the examination will be held at the Council Offices. The cost of the course study book, examination and certificate (issued to successful candidates) is £40 per candidate. The date of the examination will be arranged for approximately four weeks after the course book is sent out. A letter will accompany the book confirming the date and time of the examination. A one hour revision session will be held prior to the examination. All candidates must provide proof of identify which includes a photograph, for example a passport or driving licence.
The Food Standards Agency has more information about training for food handlers and food safety coaching videos for people involved with low risk activities and help with refresher training. They also provide allergen awareness training which is free.
For more information about food hygiene training please contact the Commercial Team in Environmental Health.
Tel: 01283 595947
The Food Standards Agency has published 10 short videos to help caterers produce food safely. Each video is about a minute long and covers specific food hygiene practices.
South Derbyshire District Council
Tel: 01283 228780
Online: contact form
Page ref: LGSL 406
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