Food control

In Sollefteå municipality, regular food controls are carried out based on current legislation. The risk level of a business determines how many checks need to be carried out. If serious deficiencies are detected, the inspector can issue an injunction for the deficiencies to be rectified.

In the municipality of Sollefteå, regular inspections are carried out in establishments where food is handled and sold. The performance of food inspections is regulated by common EU legislation, known as EC regulations.

How are the checks carried out?

Checks can be done in different ways. Inspectors visit, usually unannounced, food establishments for an inspection, audit or sampling.

During the inspection, the inspector looks at, among other things:

The layout of the premises, materials and wear and tear.
the procedures for storing, defrosting, preparing/cooking, holding and chilling food.
the cleaning of fittings, work surfaces and equipment
where cleaning equipment is stored and where changing takes place
whether soap and paper towels for hand washing are available
Whether the establishment's procedures are appropriate.

After the inspection, the inspector writes an inspection report which is sent to the person responsible for the food business. Any shortcomings are noted in the report.

If the deficiencies are serious, an injunction is issued to rectify the deficiencies.

Finally, a follow-up is carried out in order to rectify the deficiencies found during the inspection.

How often are checks carried out?

It depends on the level of risk associated with a particular activity. The higher the risks, the more controls the business will receive. All establishments visited are allocated one inspection time per year. The inspection time can be moved from one year to another, but over a three-year period establishments should receive on average the inspection time allocated to them.

Establishments with a higher risk and therefore more inspection time are inspected at least once a year. Inspection time also includes time spent by inspectors without being on site. This time is used for reading, writing inspection reports, assessing test results, etc.