SA Health and LGA Food Act MOU Work Plan

INSPECTION PRINCIPLES

Scope

  1. An inspection is an assessment of a food business’ ability to manage food safety and comply with food safety standards.
  2. Inspections incorporate a planned sequence of observations, measurements and information gathering so that objective evidence is collected to substantiate findings and justify actions. Such inspections may be announced or unannounced.

Risk Based

  1. Inspection activities are based on the food safety risk associated with the food business.
  2. This risk is determined using the agreed SA risk classification framework and is to be reviewed at each inspection.
  3. The risk classification of a business is used to determine the initial frequency of inspection. The classification and the performance of the business are used to determine ongoing frequency of inspections.
  4. Inspections are to be planned and take into account the food safety risk posed by the business. Previous results and other information such as relevant advice/policies (eg SA Health egg handling advice) will also contribute to inspection planning. This planning and risk assessment will also inform the areas to be targeted at inspection.
  5. High risk elements of a business are assessed at each inspection (eg temperature control).
  6. A risk assessment of any non-compliance found at inspection is conducted on site and action taken commensurate with that risk and in line with a state-wide agreed enforcement policy.

Approach

  1. Inspections assess whether a food business can demonstrate that it can comply with food safety outcomes.
  2. Such an assessment is not limited to observations but incorporates:
  3. the use of open questions directed at food handlers, supervisors and proprietors.
  4. an assessment of procedures & systems
  5. questioning that enables a determination of whether food handlers, supervisors and proprietors can explain their responsibilities and demonstrate their understanding of relevant systems/protocols
  6. an assessment of records & documents where available
  7. Inspections focus on food handling processes and operations rather than compliance with prescriptive structural standards.

Procedures/Protocols

  1. Inspection procedures and protocols are transparent so that they facilitate accountability to the community and ensure expectations for food businesses are clear.
  2. Inspections are conducted using a state-wide agreed system & tools that include:
  3. risk classification
  4. verification of business details/legal entity
  5. planning for inspection
  6. on-site procedures
  7. recording and reporting of results
  8. reviewing outcomes/findings
  9. follow up protocols/procedures.
  10. While standard protocols are used, additional/specialised protocols/procedures are used in businesses with high risk activities eg bakeries where DH has developed a tool to be used State-wide that incorporates a specific targeted checklist and specific education materials.

Findings

  1. Results of inspections are to be discussed with food business at the time of inspection and sufficient information provided to ensure there is a clear understanding of findings, any corrective action that may be required and how this will be followed up.
  2. Inspections are conducted so that any evidence collected is sufficient to facilitate a decision to take enforcement action whether this is taken at the time of inspection or subsequent to inspections.

Foundations

Support/education should be provided to food businesses and Councils to assist consistent application of a state-wide inspection system.

There should be sufficient capacity to undertake inspections based on the risk classification assigned to businesses.

Reporting

An agreed set of state-wide reporting data relating to inspection activity and results should be established with an agreed means of providing feedback to Councils.

17/8/12