Food premises inspections
How often do we inspect?
Food premises are inspected on a frequency relating to risk. For example, premises considered high risk are inspected more frequently than those considered low risk.
The risk category of premises is determined following a routine inspection. We give the premises a series of scores, taking into account factors such as the type of food and method of handling/processing, the number and type of consumers, the level of compliance (hygiene and structure) and the confidence in management/control systems. The total score given to the premises determines the risk category, which in turn determines the frequency of inspection.
- Risk A - at least every 6 months
- Risk B - at least every 12 months
- Risk C - at least every 18 months
- Risk D - at least every 2 years
- Risk E - alternative enforcement strategy
