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Food Control
The Law
The Food Safety (Northern Ireland) Order and Regulations made there under, aim to ensure that all food offered for sale to the public is safe to eat and is properly described. It is the responsibility of the Environmental Health Service to enforce this and other related food legislation.
Inspection Of Food Premises
Environmental Health Officers have the power to enter and inspect food premises at all reasonable hours and they will usually come without advance notice. They carry out routine inspections and may also visit as the result of a complaint. How often routine inspections happen depends on the potential risk posed by the type of business and its previous record.
Officers will look at the way the business is operated, identify potential hazards and make sure it complies with food safety legislation. They will discuss any problems with the proprietor and advise on possible solutions.
In carrying out inspections officers may take samples of food, inspect records including secret manufacturing processes, take photographs and bring with them any other person they consider necessary. They can also detain or seize suspect food. They may write to the proprietor informally pointing out any problems which they have found and advise that they should be remedied. In some circumstances however they may serve an improvement notice stating the time period by which particular problems must be remedied. In more serious cases of poor hygiene standards they may decide to recommend a prosecution. If the prosecution is successful the Court may impose fines, prohibition on persons, premises or equipment and possibly imprisonment.
If there is an imminent risk to consumers, officers can serve an emergency prohibition notice which forbids the use of the premises or equipment. Such a notice must be confirmed by the Court.
Most food businesses must complete a registration form and return it to their local authority. New businesses should do so at least 28 days before they open to give compliance before trading commences.
Food Standards
In conjunction with inspecting premises for food safety, Environmental Health Officers carry out food standards inspections of premises where food is manufactured. Food standards includes the quality, composition, labelling, presentation and advertising of food and also the materials or articles in contact with food.
Environmental Health Officers, through inspection, establish whether food standards are being met and that all necessary steps are taken to prevent contraventions of the legislation. It is important to ensure that food standards are being met at the place of manufacture.
Quality is associated with that which might be generally expected by the purchaser of a food product. It is advisable that manufacturers develop a quality assurance system to allow consistency in the quality of their product.
Composition looks at the ingredients of any food product and recipes should be devised to ensure that the subsequent product fulfils all statutory requirements regarding composition, for example
- The maximum amounts of permissible preservatives in sausage meat or jam;
- The minimum fat content in milk;
- Minimum meat content of meat products.
Labelling
Under the Food Labelling Regulations (Northern Ireland) 1996 it is an offence to sell goods which are not properly labelled.
Generally, pre-packed products whether sold to retailers or caterers, must be labelled with the following information:
- The name of the food;
- A list of ingredients in descending weight order;
- An indication of minimum durability;
- Special storage conditions, for example store under refrigeration;
- The name and address of the manufacturer;
- Origin of the food;
- Instructions for use e.g. cooking instructions.
When the product is advertised the information conveyed to the purchaser must not be misleading.
Environmental Health Officers carry out routine sampling of food products supplied for retail sale as a checking system to ensure that good standards are being maintained.
Food Poisoning
Increases in food borne illnesses in recent years may be due in part to the growing dependence upon so called convenience foods. Yet without doubt one of the most important contributory factors is the mishandling of food. It should be remembered that good food hygiene practices are essential for the prevention of food poisoning.
For optimum growth bacteria require food, moisture, temperature and time. Given these conditions and the absence of preservatives, bacteria are capable of doubling their numbers every twenty minutes, so that within eight hours two bacteria can multiply to 33.5 million individual organisms.
Investigating Food Poisoning
When an Environmental Health Department is notified of a case of food poisoning, an officer will carry out an investigation by interviewing the patient to find out the history of events and the foods eaten prior to their first symptoms. It is also necessary to find out if anyone else has been affected, or if there is anyone in the household or in contact with the patient who may work in a food related industry. This is to ensure that the food poisoning organism is not inadvertently passed on to other people through food.
Infectious Diseases
Environmental Health Officers in conjunction with the Health and Social Services Boards are involved in the surveillance, investigation and control of food poisoning and other communicable diseases. These diseases are investigated for a number of reasons:
- To trace the source of the infection.
- To take any necessary action to prevent further spread of any infectious disease.
- To trace any other persons who may have been infected or who may be at risk, family members, etc.
- To offer advice to affected people and those who may be at risk, e.g. on personal and food hygiene.
To investigate such incidents Environmental Health Officers must interview the affected person and all those people at risk including those who are known to be well, e.g. in a food poisoning case all those who ate the suspect meal. The Environmental Health Service will also inspect premises where appropriate and arrange for the collection of human and environmental samples.
Please click on the links below for answeres to frequently asked questions:
What should I do if I think I am suffering from food poisoning?
I would like to open a food business - what should I do next?
What should I do if I have a food complaint?
What is Safe Catering?
What is HACCP?
Check Food Hygiene Rating in Castlereagh
What should I do if I think I am suffering from food poisoning?
Food poisoning is a common, usually mild, but sometimes deadly illness, which occurs when a person eats food or drink that is contaminated with bacteria. Common symptoms include nausea, vomiting, abdominal cramps and diarrhoea, and sometimes fever.
If you suspect you have food poisoning you must initially contact your GP and submit a faecal or vomit sample.
If the sample is confirmed to contain food poisoning bacteria, an investigation will be conducted by the environmental health department. This investigation will include a face to face/telephone interview during which the following details will be required:
- Occupation (e.g. food handler)
- Date and time of onset of symptoms
- nature of symptoms
- Travel
- Contact with animals
- foods history
If you have any remaining food matter which you believe may have caused your food poisoning, this should be provided at the time of making the complaint.
If you are unable to make contact with the Environmental Health Department, suspect food should be placed in an airtight container and stored in a freezer until contact is made.
I would like to open a food business - what should I do next?
Starting Up
If you intend to start up a new food business, or take over an existing one, you must register your business with the Council.
How to register
You need to complete the application form. You can either:
- Download an
 Application Form or
- Contact us and we will send the form to you:
The Environmental Health Manager,
Castlereagh Borough Council,
Civic & Admin Offices,
Bradford Court,
Upper Galwally,
CASTLEREAGH,
BT8 6RB
Telephone No: (028) 9049 4640
Fax No: (028) 9049 4625
Before registration
Before registration, we suggest that you discuss your plans with a member of the food department, who will be happy visit your premises, talk through your proposals and advise on all aspects of food safety.
Food hygiene inspections
You will receive regular inspections from Environmental Health Officers. To find out what to expect when an environmental health officer calls click on the following link Food Enforcement Leaflet.
What should I do if I have a food complaint?
If you have bought an item of food that has a foreign matter in it, has mould growth, an unusual odour or something in it that you did not expect, the Environmental Health Department will investigate your complaint.
The foreign object, food matter, its packaging and proof of purchase should all be retained and produced for the investigating officer. The complaint may be sent for analysis to identify the foreign object. The investigating officer will contact the retailer, supplier, manufacturer and the local authority in whose area the product was made.
The food complaint procedure may take several months to complete. Any subsequent action taken by the Environmental Health Department will relate to food safety issues and not to attaining compensation for the complainant. This is a matter that can be dealt with through your own solicitor.
Please note that if the food item was not bought in premises within the Castlereagh Borough Council area, then you should contact the council in which the food item was purchased and they will investigate the matter.
Risk Rating of Food Premises Explained
FOOD PREMISES AND RISK RATING
Food premises throughout the UK are assessed using a Food Standards Agency rating system. The "risk rating" is a score allocated to a business following a full inspection. The issues considered when calculating the rating are as follows:
Part I: The Potential Hazards:
Type of food and method of handling: This score is dependant on the types of food used in connection with your business and the handling of these foods e.g. a large restaurant will score higher than a shop retailing low risk foods such as sweets or vegetables.
Method of processing: This score is allocated if the method of processing in making your product is likely to be 'high risk' e.g. a cook chill meals facility.
Consumers at risk: This score is based on the number of consumers likely to be at risk if there is a failure of food hygiene and safety procedures.
Vulnerable groups: An additional score will be added if you are providing food to people who are vulnerable, these include under 5s and over 65s as well as those who are ill.
Part II: Level of current compliance
In relation to Hygiene: A score is achieved in relation to food hygiene and safety procedures (including food handling practices, procedures and temperature control). The fewer controls noted, the greater the risk to the consumer, and as such, the higher the score.
In relation to structure: A score is achieved in relation to the structure of the premises (including cleanliness, layout, condition of structure, lighting, ventilation, facilities etc.). The poorer the level of cleanliness and structural maintenance found, the higher the score awarded.
Part III: Confidence in management/ control systems
Confidence in management: The score awarded takes into account the "track record" of the company, its willingness to act on previous advice and enforcement, the complaint history and documented food safety procedures i.e. HACCP
Significant risk: An additional score is allocated if there is a significant risk of food becoming contaminated by food poisoning organisms, the implementation of controls and the training of staff.
The total score then determines which risk category the business falls into and how often it needs to be inspected.
The categories and inspection frequencies are as follows:
| Category |
Inspection rating |
Frequency |
| A |
92 to 196 |
At least every 6 months |
| B |
72 to 91 |
At least every 12 months |
| C |
42 to 71 |
At least every 18 months |
| D |
31 to 41 |
At least every 24 months |
| E |
0 to 30 |
Inspected at department's discretion |
The risk rating system outlines the period between programmed inspections. This is not restrictive, and as part of the departments proactive enforcement approach officers may visit your premises at anytime for the purpose of:
- Complaints Investigation
- Information
- Sampling
- Product recalls
The Freedom of Information Act 2000
The Freedom of Information (FOI) Act 2000 aims to ensure open government and gives a general right of access to all types of recorded information held by public authorities.
As a result of this a member of the general public, further to a request being made, has a right to see information held by the Council relating to your premises. This information includes inspection notes, letters, complaints and your premises risk category. In order to work with businesses in an open and transparent way, it has been decided to include this information in correspondence you receive following an inspection by this department.
Further Information
If you require further information on the scoring system you may contact a Food Control Officer on 028 9049 4640 or visit the Food Standards Agency website at www.food.gov.uk.
Details of the Code of Practice used by officers in determining your score is available from http://www.food.gov.uk/multimedia/pdfs/nicodeofpractice.pdf
What is Safe Catering?
Safe Catering is FSA Northern Ireland's food safety management pack. It has been prepared to help you produce a HACCP plan and to keep records appropriate to your business.
What is HACCP?
HACCP means Hazard Analysis Critical Control Points. This is a process that helps you look at how you handle food and introduce procedures to make sure the food you produce is safe to eat.
HACCP involves the following seven steps:
- identify what could go wrong (the hazards)
- identify the most important points where things can go wrong (the critical control points - CCPs)
- set critical limits at each CCP (e.g. cooking temperature/time)
- set up checks at CCPs to prevent problems occurring (monitoring)
- decide what to do if something goes wrong (corrective action)
- prove that your HACCP Plan is working (verification)
- keep records of all of the above (documentation)
Your HACCP plan must be kept up to date. You will need to review it from time to time, especially whenever something in your food operation changes.
Check Food Hygiene Rating in Castlereagh
Food Hygiene Ratings
http://ratings.food.gov.uk/QuickSearch.aspx?refla=0vdG9STpxtg%3d
Castlereagh Borough Council has joined the National Food Hygiene Rating Scheme which tells consumers about the hygiene standards of food premises to help them choose where to eat or shop for food.
It was developed by the Food Standards Agency (FSA) in conjunction with local authorities.
The Council previously operated a pilot Scores on the Door scheme to prepare Food Business Operators for the National Scheme.
Food outlets, such as restaurants, takeaways and pubs, are inspected by our Environmental Health Officers (EHOs) to check that their hygiene standards meet legal requirements.
The hygiene standards found at these inspections are rated on a scale ranging from 0 (urgent improvement necessary) to 5 (very good) following an unannounced food hygiene inspection.
Check the ratings of a food premises on the Food Standards Agency website at www.food.gov.uk/ratings.
All food businesses are encouraged to display a certificate and window sticker - making it easier for the public to see how each food business is complying with the law.
Information for Food Businesses
During inspections, the officer checks how well the business is meeting the law by looking at:
- how hygienically the food is handled - how it is prepared, cooked, re-heated, cooled and stored,
- the condition of the structure of the buildings - the cleanliness, layout, lighting, ventilation and other facilities,
- how the business manages and records what it does to make sure food is safe, and
- food safety training.
The officer will explain to the person who owns or manages the business what improvements are needed and how they can achieve the top rating of ‘5'. Any business should be able to reach this top rating.
Business can be given one of these hygiene ratings:
- 0 - Urgent improvement necessary
- 1 - Major improvement necessary
- 2 - Improvement necessary
- 3 - Generally satisfactory
- 4 - Good
- 5 - Very good
All ratings will be sent to the food business operator within 14 days of inspection.
Business Safeguards
Appeals
Appeals can be made to the Environmental Health Manager within 14 days from notification of the rating (this includes bank holidays and weekends).
Appeals must be submitted on the Appeals Application Form available from www.food.gov.uk/ratings and the rating will not appear on the National Website until the appeal is determined.
Appeals will be determined within 7 days after the appeal was lodged and the rating will then be published on the national website.
Request for a Revisit
If all the work required by the inspecting officer has been completed following the initial food hygiene inspection, there is a right to request a visit to re-rate the business.
Only one request for a re-rating can be made any time after the initial routine inspection.
Details of the improvements must be made on the request form available from www.food.gov.uk/ratings including supporting evidence e.g. photographs.
No action will be taken for three months following the initial inspection and the officer has a further three months after this period to revisit. This visit will be unannounced.
A new rating may be given based on the level of compliance found during the re-visit. The rating could go up or down or remain the same.
What does ‘exempt’ mean?
Two groups of business where you might eat or buy food are not given food hygiene ratings – these are ‘exempt’. Exempt businesses are inspected by a local authority food safety officer but they are not given a rating.
The two groups of exempt businesses are:
• businesses that are a low-risk to people’s health in terms of food safety and that you perhaps wouldn’t normally think of as a food business – for example, newsagents, chemist shops or visitor centres selling tins of biscuits
• childminders and businesses that offer caring services at home
These types of business can ask to receive a food hygiene rating if they wish but only details of those in the first group will be published on the website but those in the second group can share their rating with parents and others using their services.
Right to Reply
The food business operator may make comments on the rating given; these comments may be displayed on the website giving the reasons for the rating.
For further information please contact:
Mr Richard Harvey
Environmental Health Manager
Emailenvironmentalhealth@castlereagh.gov.uk
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