Have you ever heard of a food business being prosecuted? The reality of it is that, many food businesses get prosecuted every year for various reasons. However, you can avoid being prosecuted in most of the
One of the main reasons why food businesses get prosecuted is because they ignore warnings from the local authority inspectors.
Lets look at a typical scenario:
An Environmental health officer (EHO) inspects a food premises. After the inspection, he/she discusses his/her findings with the person seen at the time. This would normally be followed up with a letter
clearly stating what to do with time scales given for work to be completed. Lets assume on this occasion the EHO has given the food business owner 6 weeks to complete works.
The EHO returns after 6 weeks and finds out that nothing has been done. Normal excuses range from, well, 'Staff did not tell me that an EHO came', I did not receive a letter', I haven't had time to address the works etc. the excuses go on.
Depending on the EHO, this may then be followed with a hygiene improvement notice which is now a legal document. If the EHO returns after the time scale given on the hygiene improvement notice and the
works still have not been carried out, the food business owner opens themselves up to prosecution.
So how can this be avoided? A little free tip, make sure your staff report to you when anyone inspects your premises. Call your local Environmental Health office yourself if you missed the inspection and ask
the officer that inspected your premises to go through with you what you need to do.
Don't ignore letters from the local authority, and whatever you do, make sure that all works are completed within the time scale given. If for any reason you are unable to complete the work, call your EHO and request for more time. Don't wait until they show up at your premises before you start requesting for more time!
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