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Environmental Health
Last updated: 29/3/2012
Expires: 5/11/2012
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.
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An estimated five million people suffer from food poisoning in England and Wales each year. Running a food business means that you have a particular responsibility in protecting the health of your customers.
Staff in the Environmental and Health Service are always willing to give guidance on how the law relates to your business. If you need advice, do not hesitate to contact us using the details at the top of this page.
High risk foods (i.e. those foods that are ready to eat without further cooking) should be stored in a refrigerator below 80C. Ideally a domestic refrigerator will have a thermometer (available at low cost from most supermarkets) which identifies easily the ideal temperatures (1-50C). Remember to always store raw meats below cooked/ready to eat foods.
Most insects found in dry produce are harmless. They usually live in, or under the packaging or labels. Once in your store cupboards they will rapidly spread from one pack to another. For this reason it is virtually impossible for officers to link the infestation to one particular product. Advice on how to effectively clean after an infestation of 'psocids' can be obtained from the Food Team. If you suspect that the insects are cockroaches then you should contact this service immediately for further advice.
A 'best before' date is a guide provided by the manufacturer to suggest a date after which the quality of the food cannot be guaranteed.
A 'use-by' date is a date by which time the food MUST be consumed.
It is not illegal for a shop to sell food past its best before date unless it is found to be unfit. It is illegal to offer for sale food past its use by date, or to use such food as ingredients in a catering premise.
All staff that work in any food premises have to be trained in food hygiene practices sufficiently to carry out their job safely. This usually means obtaining a foundation level food hygiene qualification or equivalent. Some larger organisations will provide this training in house.
At present, all shops selling open raw meat and any ready to eat foods must have a butchers shop licence. A licence costs £100 and is renewable annually, there are conditions of hygiene and practices applicable before a licence is issued.
In extreme cases, where there is an imminent risk to health Environmental Health Officers can serve an Emergency Prohibition Notice to prohibit the use of a premise or a practice or even equipment. Any closure of this nature has immediate effect but must be confirmed by a magistrate's court at a later date
No licences are required, but the food business must be registered. Registration does not cost anything, you simply complete a form giving the details of your business.
The categories A2 and A3 are planning permissions granted by the planning department. It is important to know which category your business is. A2 usage is for financial services, estate agents, and banks. A premises with A2 planning permission is not allowed to prepare, cook or sell food. A3 usage is required for most catering operations. A1 usage allows for retail sales of most goods including food.
For further information regarding liquor licensing, click here.
We do not grant licences for traders to set up stalls or for mobile vehicles to sell food. If you wish to sell food from a van you must register your business. There are specific areas within Stafford Borough which are prohibited to all street traders. If you find a location from which you wish to trade you must obtain the landowners permission, before you start trading. Most of the lay-by's belong to Staffordshire County Council. Enquiries to SCC can be made by telephoning (0800) 232323 or by visiting their website.
We appreciate your wish to comply with the legislation. However, we cannot discuss the details of a business with a third party. You are advised to ask a solicitor to make a land search on the property concerned and to ask the specific environmental health questions. We will then disclose any formal notices that have been served on the property. Alternatively, you may wish to obtain the written permission of the current owners for us to disclose any outstanding matters. We would be happy to meet you on site to discuss your proposals for the business provided the current owners give their permission.
You may have to register your home address as a food business. This will mean that an officer will visit your home to inspect the kitchen where you make the cakes and jam. Please ring 01785 619402 for further advice.
The FSA requires all councils to have a policy statement on food sampling. We also have an annual plan of the number of samples we aim to take, this changes each year in relation to the types of businesses in the district and any topical problem areas.
If you have a problem with an item of food you can report it to the Food Team and an Officer will investigate the complaint. You will have to pass the food item and the packaging over to the Officer. The section's prime concern is to ensure that there is not a recurring problem, however in some circumstances legal proceedings may follow from the investigation, at which you would be required as a witness. In any instance we cannot guarantee a replacement or compensation from the manufacturer/retailer. Alternatively you may wish to complain to the retailer who will be able to investigate on your behalf, in these instances you would be advised not to hand over the complaint until you have been contacted by the manufacturers or the importers.
The Food Standards Agency have provided guidance notes on the food labelling legislation to provide informal guidance on food allergen labelling for pre-packed foods. They aim to help manufacturers, retailers, caterers and enforcement authorities ensure consistent and transparent labelling.
This UK wide guidance document replaces the previous Guidance Notes on the 2004, 2005 and 2007 Regulations and also includes new guidance relating to the 2008 Regulations.
