Food hygiene inspections
Food Hygiene inspections are carried out on a risk based frequency dependent on the likelihood of businesses failing to meet the necessary hygiene standards with those premises deemed to pose the greatest risk requiring more frequent inspection.
Inspections cover all aspects of hygiene management including structural conditions, cleanliness, temperature control, personal hygiene and training of staff. Checks are also made on the fitness and traceability of foodstuffs used on the premises
Based on the outcome of the inspection,an inspection rating is applied to the individual businesses depending on their previous history of compliance with hygiene requirements and an assessment of confidence in the business's
food safety management systems.
The rating assigned to each business dictates the minimum frequency of inspection as follows:
- Category A - at least every 6 months
- Category B - at least every 12 months
- Category C - at least every 18 months
- Category D - at least every 24 months
- Category E - alternative enforcement strategy.
All food businesses in Perth and Kinross are included in an ongoing food hygiene inspection programme within these timescales.
The consistency and quality of all inspections is monitored by a post-inspection questionnaire to the businesses concerned. Comments received are used to improve the service where possible. An annual report on feedback is circulated as part of all post inspection correspondence. A copy of the current report is available as a download.
