Food Hygiene Inspection

Hi all,

I have just been informed that next week 2 environmental health officers are coming for a secondary inspection bascially its going to be a food hygiene inspection. He wants to talk to me about results of samples he took last time he was here as he is concerened about preservatives in one of our raw ingredients and also he wants to talk to me about HACCP. i dont not have the sufficient HACCP training which is required but will be attending the correct course needed soon. He said he would try and get the information from the samples over to me before they visit.

This is my first ever inspection and was wondering whether anyone could give me any advice on what to expect as im feeling really nervous about it. It also does not help that my managing director and my head chef are also on holiday this week and next week. Any advice or ideas of what to do would also be appreciated.

Hi all,

I have just been informed that next week 2 environmental health officers are coming for a secondary inspection bascially its going to be a food hygiene inspection. He wants to talk to me about results of samples he took last time he was here as he is concerened about preservatives in one of our raw ingredients and also he wants to talk to me about HACCP. i dont not have the sufficient HACCP training which is required but will be attending the correct course needed soon. He said he would try and get the information from the samples over to me before they visit.

This is my first ever inspection and was wondering whether anyone could give me any advice on what to expect as im feeling really nervous about it. It also does not help that my managing director and my head chef are also on holiday this week and next week. Any advice or ideas of what to do would also be appreciated.

Inspections are a wonderful time to learn and they make you learn your operation faster than you might otherwise.

Answer only questions that they ask you. Do not volunteer extra information. Show them what they ask specifically to see. Be very interested in what they have to say and be receptive to their suggestions. Make sure you are storing food properly that everything is labeled, and that everything is cleaned. Make sure the basics are covered and believe that whatever they want to talk about you will be able to handle. It's going to be fine!

same opinion with Cbennett...IMEX dont state to much comment during inspection... you can ask the reason to inspector if that somethink found during inspection...

And for yopur shelf.. you have to prepare your knowledege on HACCP and make sure that your practice comply with the standard...Dont forget give the inspector some logical reason and dont say to much...

Hope can help you... and good luck

Great comments so far. I would add a fe things. Do ask for identification. It doesn't show a lack of trust - rather - it shows that you have conerns and care about security. If at all possible have 2 people with the inspector. One can listen and pay full attention while the other can take notes or run errands if necessary. Be sure not to ever leave the inspector unattended. Be aware of what you must, what you should, and what - perhaps - you need not share with the inspector. They can ask for anything but that doesn't always mean you have to share everything.

As for the sample results - you need those as soon as possible. Make sure the concern is truly a food safet concern and not just a quality concern. High generic micro counts can mean some temperature abuse or aging product but it does not automatically mean you have a food safety or health issue.

I am sure it will go fine - let us know if we can help more or let us know how it goes, if you can.

Dear Highlind chick,

Well, as far as hygiene is concerned, my first suggestion would be to try and make sure you are at least genned up on the 6 or 7 prime GMP / prerequisite items used for HACCP, eg water safety, pest control etc . After that it starts to get into the real HACCP. Those are the first inspectorial hygiene priorities IMEX and quite right too. I can still remember this guy asking for a ladder to climb up to our overhead water storage tank to make sure it was fully enclosed. Few worried faces at that point !
I remember you saying the company has BRC already. This offers a good starting point to then make a very stripped down (intelligible) hygiene checklist for yourself as per present requirements. I daresay you have one already ? a quick walk round helps to calm the nerves.
Decent coffee etc can also be helpful. Good luck.

Rgds / Charles.C

Hi all,
Thank you so much to you all for your help I have taken all your comments on board and will be taking Charles.C advice regarding prerequisites, you have answered a few of my posts, much appreciated. So I have a busy few days to next Wednesday and Ill post how I get on, any more advice or information from anybody will be appreciated. There is no one else here who can be at this meeting with me so Ill grin and bare it. The inspector has been here a few times before and he did say to me i understand this will be your first inspection and that he understands that I will be reviewing the systems already in place. Anyway I better get on lots to do. Thanks all. Also hopefully i wont have any water tank situations lol

Hi all,

I had my environmental health secondary inspection today. Thank you everyone for all your advice it really helped in making sure I was organised and ready. So the visit when really well, a couple of structural and labelling issues, nothing serious and easily fixable. So all good and thanks again to everyone and thanks again for such a great website.

Great news HC, you passed the big test. Now for greater things.

Thanks to everyone who helped out.

Regards,
Simon

Congrat HC... Passed your first the big test.. that give you more experiences and increase your knowledge...