South Norfolk Council

The authority had implemented a Food Service Plan for 2009/2010 that was in line with the Service Planning Guidance in the Framework Agreement. Since the plan had been drafted, officers had been allocated various additional non-food enforcement duties, which had resulted in a significant decrease in the full time equivalent officers available to carry out food law enforcement activities. Future service plans should provide a clear comparison of the staff resources required to deliver the food enforcement service against the staff resources available to the authority.

The authority had developed and implemented policies and procedures covering all areas within the scope of the audit. An effective system for the review of these policies and procedures was in place and a number of these had been updated recently.

The authority had a procedure for the authorisation of officers, which took account of officer qualifications, experience and competency. There was potential to expand the authorisations of officers to reflect their current experience and competence, as not all officers were authorised across the full range of their operational duties.

Officer training and qualifications records confirmed that the authority had provided adequate training for officers commensurate with their tasks and in accordance with the specified levels of continuing professional development training requirements in the Food Law Code of Practice. Officers had recently received update training on HACCP evaluations.

Audit checks on records of food hygiene inspections and other actions confirmed that file records were well organised and easily retrievable. The inspection aide-memoire on the files had undergone review in response to the recommendations of the Pennington Public Inquiry report.

Record checks confirmed that officers were carrying out comprehensive inspections and providing detailed records of findings, in particular recording the progress of the business in complying with procedures based on HACCP. A letter was provided to the food business operator in all cases, and appropriate follow-up action was being taken, such as the service of hygiene improvement notices.

The files for approved establishment files were examined as part of the audit. There was insufficient information on the files particularly in relation to the evaluation of HACCP systems. The use of appropriate inspection aides-memoire specific to the approval activity would prompt officers to capture further information on the operation of these establishments. In addition, the files required review to ensure they contain the information required by Annexe 12 of the Food Law Code of Practice Guidance.

Records of food and food establishment complaints made to the authority were examined and it was evident that all complaints had been investigated thoroughly.

The authority had a documented sampling policy and procedure in addition to a sampling programme. File checks showed that appropriate follow-up actions had been taken in all cases of unsatisfactory samples and food business operators had been informed of outcomes.

The authority was in the process of reviewing and updating its enforcement policy. It was clear that the authority had adopted a graduated approach to enforcement and was using appropriate and effective enforcement powers, including the use of hygiene improvement notices, simple cautions and prosecution.

The authority had developed an internal monitoring procedure that related to interventions. In practice, monitoring was undertaken across the range of food law enforcement activities and the procedure would benefit from amendment to reflect this. In addition, it was suggested that the quantity of monitoring carried out could be rationalised to reflect the competence and experience of individual officers.

An interview with an officer and a reality check visit to a food business were undertaken during the audit. The officers concerned could demonstrate a clear understanding of the key aspects of carrying out an inspection and the assessment of the adequacy of a food safety management system.