Food Safety

Environment Officers undertake a programme of inspections and the enforcement of hygiene standards in all food establishments within the District.

The service is proactive in the prevention of food hygiene problems through a series of planned inspections within the district. These entail Environment Officers undertaking regular visits to catering and food related premises.

In addition, the Council provides a reactive service through the investigation of complaints about hygiene in premises, food consumed on premises and food purchased from premises.

For further information contact us at enquiries@threerivers.gov.uk or read the following information relating to:

• The Temperature Control Regulations require that certain high-risk foods for human consumption be kept under strict temperature control during distribution, storage and preparation.
• Cross Contamination is the term used to describe the transfer of bacteria to a high-risk food, eg cooked meat products, dairy products, egg dishes.
• Personal hygiene plays an essential part in the day-to-day running of any safe food operation.
• The safe cooking, cooling and re-heating of food is essential to ensuring food safety.
• Hazard Analysis and Critical Control Point (HACCP) in the food industry is a practical way for those in the food industry to satisfy themselves that their products are safe by identifying, potential hazards before they result in problems.

For further information about the role of the Council and other agencies in enforcing food safety see our Food Enforcement Policy, which can be downloaded below.

Our Service Standard for Food Safety can be downloaded below.

Service Standard - Food Safety.  DOWNLOAD