There are approximately 950 food premises in North East Derbyshire ranging from small corner shops to large international food manufacturers. Our Food Safety team enforces food hygiene and safety standards in food premises across the district.
We also give advice to people wishing to start new food businesses and inspect plans submitted for planning or building regulation approval which may require food safety comments. Officers can also carry out advisory visits on request.
We've launched the Food Hygiene Rating System in North East Derbyshire - find out more.
Registration
Most types of food business need to be registered with us at least 28 days before they start operating – registration is free and cannot be refused. Some food businesses which manufacture certain types of meat, fish or dairy products to sell on a wholesale basis need separate approval, see the forms below.
Food Hygiene Inspections
All food businesses are subject to routine food hygiene inspections from our officers; visits to premises are usually carried out without prior notice. The frequency of inspections is decided by a risk analysis, so that those premises that present the greatest risk are inspected most frequently.
During an inspection, officers will want to ensure that potential food safety risks have been identified by the business, and that there are adequate controls in place to prevent any future problems. The officers will inspect records and may take photographs and samples. They will make sure that managers and food handlers are properly trained and will check that the condition of the premises and equipment is satisfactory.
After The Inspection
After inspecting the premises, the officer will discuss the findings and answer any queries, clarifying the legal requirements, and making recommendations for improvement. The officer will discuss timescales for when the work should be completed and explain that the premises will be inspected again to check that any problems found have been sorted out.
Where practices or conditions are not up to standard, our officers will work with the business to resolve the situation by informal means, but where poor conditions persist, or where there is a risk to public health it may be necessary to resort to formal action. This could involve either the service of legal notice, prosecution, or in extreme cases closure of the business.
If your food business has been inspected is essential that you contact us if work cannot be completed within the time allotted. If you have problems you should discuss them with the case officer before the time is up.
What is required of Food Businesses?
Food Hygiene Training and Certification
It is a legal requirement under Food Hygiene Regulations that all food handlers are supervised and instructed and/or trained in food hygiene matters appropriate to their level of food handling. Find out more about Food Safety Laws/Regulations
Staff who handle open ‘high risk’ foods must have a formal qualification in food hygiene matters:
The Chartered Institute of Environmental Health (CIEH) will be able to provide you with details of other training centres who run Food Hygiene Courses. They can also provide details of trainers who run courses in languages other than English.
All staff handling or working with food must be appropriately trained!
Management of Food Safety Hazards
All food businesses have to carry out hazard analysis – this simply means thinking about what could possibly go wrong with the foods produced or sold, and taking practical steps to reduce or remove these hazards. It involves looking at each step of food preparation from choosing suppliers to serving or selling food to customers. Many of the controls are simple common sense steps which will benefit the overall running of the food business. Systems and checks must be documented as part of a Food Safety Management System, based on the Hazard Analysis Critical Control Point (HACCP) principles.
To help you to do this, a free pack called ‘Safer Food Better Business’ is available from the Food Standards Agency (FSA).
We are happy to provide information and guidance to help businesses to comply with food safety law, but we can and do take legal action against traders for food related offences.
Structural Requirements for Food Premises
The premises must be constructed and laid out in a way that:
- allows easy and thorough cleaning/disinfection of the structure and equipment
- prevent food from becoming contaminated
- enables staff to maintain good personal hygiene
- prevents build up of dirt and grease about food storage and preparation areas
- prevent pests from gaining access.
Facilities which should be provided:
- enough sinks to allow food to be washed/prepared in a separate sink to the one used for washing pots
- hand washing basins close to where food is being handled or prepared
- preparation surfaces laid out to allow sufficient distance between areas where ready to eat foods are prepared and uncooked foods are prepared
- a separate cupboard away from the food preparation area for cleaning chemicals, mops, brushes etc.
- sufficient space for staff to store their outside clothing away from the main food preparation area; clean over-clothing for staff should be stored in a suitably clean area.
- staff toilets that do not lead directly off a food room.
- sufficient storage areas to allow all food to be stored in the correct manner at the correct temperature.
Food Labelling
Many foods will need to be labelled before they are sold, you will need to make sure any products you sell are labelled correctly and that consumers/customers are given enough information.
For more information contact the Derbyshire Trading Standards via 'Call Derbyshire' (details below) or see the Trading Standards website for a range of food labelling leaflets.
Enforcement Standards
In performing our duties we adhere to Central Government Codes of Practice and guidance issued by The Food Standards Agency and LACORS (Local Authority Co-ordinating Body). We also follow our own internal quality procedures. We have adopted an Enforcement Policy which explains how we make decisions when enforcing the law.
We liaise locally with neighbouring authorities through the Derbyshire Food Liaison Group which aims to ensure consistent enforcement of food safety issues around the county.
Powers of our officers
Officers have the power to take samples, photographs and inspect records, they may also take food they suspect to be unsafe. As a result an officer may recommend prosecution or impose prohibitions on the business or equipment. If there is an imminent risk to consumers, officers may serve an emergency prohibition notice, which forbids the use of processes, premises or equipment. This notice must be confirmed by a court.
Frequently Asked Questions
What will the officer check/look for during an inspection?
The officer will explain why the inspection is being made - whether it is following a complaint or a routine inspection.
During the visit, they may look at the condition and fabric of all the food rooms, take temperature recordings of equipment or take samples of food, watch food being prepared and may take swabs of surfaces.
The officer will check that receipts, temperature records, hazard analysis, cleaning schedules, refuse contracts and pest control records are in order and up to date, and will interview members of staff.
Will I be notified that an inspection is due?
Visits to premises are carried out, as far as possible, without prior notification and are prioritised according to the degree of potential risk. This ensures that higher risk premises are visited more frequently than those in lower risk categories.
Do I need any training to work in a food business and to what level?
Yes. All food handlers must be supervised, instructed and/or trained in food hygiene relevant the job they are doing.
Contact Information
We work closely with local businesses, advising them on food hygiene and safety practices so if you want to talk to us about any food safety matters then please contact us (details at the bottom of the page).
Further information on food hygiene and safety can be found on the Food Standards Agency website. Information is also available in Bengali, Chinese, Gaelic, Greek, Gujarati, Hindi, Punjabi, Thai, Turkish, and Urdu.
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