Scores on the Doors - inspection types
Primary inspections
A primary inspection of a food business is the main inspection undertaken by an authorised officer and should include the following:
Primary inspections
A primary inspection of a food business is the main inspection undertaken by an authorised officer and should include the following:
- the scope of the business and the relevant food law that applies to the operations taking place
- thoroughly and systematically gather and record information from the observation of practices, procedures and processes, including procedures based on hazard analysis critical control points (HACCP) principles, and discussion with food handlers, contractors, food business operators and managers
- determine whether it is necessary to collect samples of raw materials, ingredients, additives, intermediates, finished products, or materials and articles in contact with food for analysis and/or examination
- identify any actual or potential breaches of food law and, if appropriate, gather and preserve evidence
- determine relevant enforcement action and communicate to business
Secondary inspection
A secondary inspection is any other visit to a food business that is not a primary inspection, for any purpose connected with the enforcement of food law, including:
- additional inspections of establishments that are subject to
approval under Regulation EC No. 853/2004 (pdf 261kb)
(see also paragraph 4.3.4 (pdf 446 kb)
and annex 5 (pdf 3.0Mb)
of the code of practice) - sampling visits
- visits to check on the progress of measures required after a previous inspection(sometimes called a revisit)
- visits to investigate food and food establishment complaints
- visits to discuss aspects of food safety management procedures based on HACCP principles
- visits involving the explanation of food safety issues to food handlers
