Standard Risk Rating
The Food Safety Act 1990 Code of Practice is the Statutory Guidance that governs how frequently Local Authorities must inspect premises.
Premises are inspected according to "Risk Rating" as below:
| Category | Inspection Rating | Minimum Inspection Frequency |
|---|---|---|
| A | 92 to 196 | At least every 6 months |
| B | 72 to 91 | At least every 12 months |
| C | 42 to 71 | At least every 18 months |
| D | 31 to 41 | At least every 2 years |
| E | 0 to 30 | Alternative enforcement strategy |
The factors that are considered in arriving at the risk rating are:
- The type of food and method of handling
- Method of processing
- Consumers at risk
- Level of (current) compliance
- Confidence in management / control system
- Significant risk
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