Sandwell
Tuesday 24 September 2002
25-28 February 2002
The Authority was providing a well-balanced food law enforcement service with a good level of compliance with the Standard overall.
The Authority's inspection records for food hygiene activity provided a clear history of compliance that could enable appropriate enforcement decisions to be taken. The Authority was also thorough in its approach to food safety and standards promotional activity, which was planned and monitored, on a regular basis.
Food standards inspections were focused on those premises presenting the highest risk, and whilst the overall numbers of food standards inspections had recently increased and the Authority proposed to address all overdue inspections in the forthcoming year, many had not been carried out at the correct frequencies. Co-ordination and monitoring of microbiological food sampling activity also needed to be improved to ensure that appropriate action is taken following unsatisfactory sample results.
The Authority's Strengths
Food Hygiene Inspection and Record Keeping
The standard inspection form used for general food hygiene inspections, the new inspection forms in use for inspections of approved meat products and minced meat and meat preparation premises, and the assessment form for licensing of butchers’ premises were comprehensive. These forms encouraged a detailed and systematic approach to inspections and helped to ensure that appropriate records were maintained.
Food Safety Incidents
Appropriate action had been taken in response to all food hazard warnings examined and comprehensive records of action taken had been maintained in all cases. There was evidence of effective liaison between the Environmental Health and Trading Standards Services where necessary, and a local food safety incident had been properly notified to the Food Standards Agency.
Food Safety and Standards Promotion
The Authority was proactive in planning, implementing and evaluating food safety and standards promotional activity.
Key Areas for Improvement
Food Standards Inspections
Food standards inspections were not being carried out at the minimum frequency set out in Food Safety Act Code of Practice No. 8: Food Standards Inspections, although the Authority were focusing resources on food premises rated as high risk. The minimum frequencies determined by the Code of Practice risk rating scheme are devised to ensure that enforcement authorities are regularly monitoring food standards in businesses and to enable timely interventions to be made when necessary.
Microbiological Food Sampling
The microbiological food sampling programme did not fully reflect the priorities identified in the Authority's sampling policy, and there was evidence that appropriate action had not been taken on all unsatisfactory sampling results. Co-ordination and monitoring of food sampling results is important in ensuring that appropriate follow-up action is taken in all cases.
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