1. Food hygiene inspection.

2. Food hygiene inspection Code of Practice Northern Ireland Annex 5. – Type of food and method of handling – Method of processing – Consumers at Risk (additional score of 22 for vulnerable group) – Food Hygiene and Safety – Structure – Confidence in Management – (additional score of 20 if significant risk)

3. Intervention Frequencies FOOD HYGIENE

4. Food hygiene inspection Interventions: – Inspections: A, B, new premises, some E. – Inspection/ Verification: C, high risk D – Verifications: low risk D – Alternative Enforcement Strategy.

5. Food hygiene inspection Prior to the inspection. – File check – the bag. Inspections: – Check the Food Business Operator and premises details. – Suppliers details – HACCP Documentation and type of processes – Staff training – Each processes carried out by the business (following an HACCP based approach) from delivery to services.

6. Food hygiene inspection Inspections: – HACCP assessment by the FBO – Prerequisite procedures: cleaning, pest control, chemical use, waste, traceability, material and article in contact with food, personal hygiene etc) – Structure – Report left with the FBO or person in charge. – Rating of the premises

7. interventions Verifications: – verify compliance under the 3 category: food hygiene and safety, structure and confidence in management, – focus on one or two CCP assessing adequate management and that the assessment is appropriate. AES. – Questionnaire sent to premises to complete. Officer will assess the content and decide if any changes had occurred since last inspection.

8. Food hygiene inspection Code of Practice Northern Ireland Annex 5. – Type of food and method of handling – Method of processing – Consumers at Risk (additional score of 22 for vulnerable group) – Food Hygiene and Safety – Structure – Confidence in Management – (additional score of 20 if significant risk)

9. Food Hygiene Rating Scheme: http://ratings.food.gov.uk/default/en-GB