Food Safety

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Infectious Diseases

Food Safety Training Courses

Food Labelling and Composition

The Food Safety Team

Food Premises Registration

Food Safety Information and Advice Requests

Registering a Food Safety Complaint

Food Poisoning

Food Safety - Shellfish

Port Health

Private Water Supplies

Food Sampling

Safer Food Better Business Norfolk

Butchers Shops - HACCP Plans

Our aim is to ensure that the food you eat is safe. The Food Safety Act 1990 and regulations made under it make it an offence for anyone to sell or process food for sale which is harmful to health. They also place an obligation on businesses to ensure that their activities are carried out in a hygienic way.

To achieve this we:

Carry out inspections of premises and mobile vehicles to ensure standards of hygiene and cleanliness are acceptable.
Investigate and deal with complaints of unhygienic premises and unsafe food.
Monitor coastal waters to ensure that shellfish harvested are safe to eat.
Give advice to businesses to help them meet the required standards.
Provide nationally recognised training courses for people who work in the food industry.
Investigate suspected food poisoning outbreaks and deal with food emergencies.
Carry out food and water sampling and analysis.
Hold and maintain a Food Premises Register.

Service Plan

In accordance with the requirements of Best Value and the Food Standards Agency Framework Agreement a Service Plan has been produced. This plan sets out our aims and objectives and what we hope to achieve during the coming year.

Food Standards Agency Code of Practice

Programmed food safety inspections are undertaken in accordance with Food Safety Act 1990 code of practice Section 4 Inspection. The code determines what constitutes a food safety inspection and gives interpretation on how to apply an inspection rating-priority classification. Premises are then scored using annex 5 of the code to determine a category A to E. This category determines the frequency of inspection. A proprietor of a food business can ask for the score of his/her premises to be forwarded to them following a food safety inspection.

Further information regarding the code of practice issued under Section 40 of the Food Safety Act 1990 can be found at the Food Standards Agency website.

Staff in Environmental Health are always willing to give guidance on how the law relates to your business. If you need advice, please contact us using the details at the bottom of the page or select one of the following:

Our Food Safety Team

Environmental Health Enforcement Policy

Registration of a Food Premises

Information & Advice Requests

Frequently Asked Questions

Making a Food Related Complaint

Food Hygiene Training

Requesting a Private Water Test

Action In The Event Of Freezer Breakdowns Or Power Failures (52 kb, PDF)

Catering for Special Occasions (79kb, PDF)

Ten Point Plan For Safer Cooked Meat Production (63 kb, PDF)

Safer Food Better Business (SFBB)

HACCP information for Butchers Shops

Sample Forms to Help Businesses with Hazard Analysis:

Cleaning Schedule (64 kb, PDF)
Food Temperature Monitoring Form (94 kb, PDF)
Pre-employment Health Questionnaire for Food Handlers (52 kb, PDF)
Hygiene Rules (57 kb, PDF)
Advice on Rapid Cooling of Cooked Foods not Intended for Immediate Consumption (114 kb, PDF)

Useful Links

Here is a list of links to other useful websites with food safety information:

Food Standards Agency

Department of Health

Department for Environment, Food and Rural Affairs (DEFRA)

Chartered Institute of Environmental Health

Food and Drink Federation Consumers Association

Institute of Food Science and Technology

Society of Food Hygiene Technology

Trading Standards Institute

Dairy Industry Federation

Classification of Shellfish Harvesting Areas in England and Wales

Public Health Laboratory Service

Foodlink

Better Hospital Food

Contact Details

For further information email: foodhygieneandsafety@west-norfolk.gov.uk or call 01553 616200.

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20 July 2010