What happens during a food hygiene inspection?
There are three main stages to a food hygiene inspection: • Opening interview • Inspection • Closing interview The opening interview is usually carried out with the manager or owner of the business. During the interview the FSO will check information such as ownership details, contact addresses, telephone numbers, opening hours and discuss the nature and size of the business and any management control systems that are in place. The officer will also identify areas in the operation which require closer examination during the physical inspection. The way in which an inspection is carried out is dependent on the type and nature of the food business. For example, in manufacturing premises it may be more appropriate to follow a process through from receipt of the raw materials to dispatch of the final product. In smaller premises it is usually more appropriate to concentrate initially on the critical areas, associated with the type of food business and identified during the interview or dur
