Food Premises Interventions. 1 To carry out 1104 due food hygiene interventions, largely by inspection, including rescore requests. This is a KPI. 100% of all inspections due 2 To reduce the backlog of high risk unrated premises by 100%, focussing on high risk businesses. This is a KPI. High risk unrated inspections reduced by 100 % = 69 3 To assess the food hygiene risk presented by the low risk unrated businesses. No target outcome based 4 To carry out 250 food standards interventions, largely by inspection. This is a KPI. 100% of food standards interventions carried out. 5 To send up to 600 schedules of improvement / warning letters to improve standards following interventions. Number of schedules of improvements / warning letters sent =>600 6 To maintain the percentage of premises broadly compliant* for food hygiene at the time of inspection at 70%. (* Food Hygiene Rating of 5,4 or 3) This is a KPI. Number of Premises broadly compliant as a % =>70% 7 To carry out up to 200 follow-up visits, focusing on zero - 2 star premises. Number of follow-up visits carried out. =>200 8 To improve the 3 rated zero premises. Number of zero rated premises which have improved their rating =3.
Food Premises Interventions a Overview Local authorities have a legal obligation to carry out official controls in food premises. The Food Standards Agency’s (FSA) Food Law Code of Practice (The Code) stipulates how this is to be undertaken. Inspection frequencies are based on the food safety risk posed by the premises and are calculated using Chapter 5 of the Code. The Food Safety Team carries out official controls at premises according to the Code, where resources allow. Unfortunately, a backlog of inspections has built up over time resulting in inspection frequencies being greater than those in the Code. Also, category D compliant businesses and low risk new businesses are not routinely inspected. This has resulted from the gradual reduction in food safety officers and admin staff over recent years along with the continued increase in the number of registered food businesses. To reduce the burden on business and to increase efficiency, food standard and hygiene inspections are combined. However, separate food standards inspections are carried out in high risk premises. Following a food hygiene inspection, food premises are rated in accordance with the FSA’s Food Hygiene Rating Scheme (FHRS). Premises rated 0 - 2 receive additional follow up visits and written letters to ensure compliance and improved standards. Formal action will be
