We recognise that food sampling makes an important contribution to the protection of public health by providing useful information about the microbiological safety of food produced, prepared and retailed within the borough. Sampling constitutes an important element of the intelligence driven side of the food safety enforcement mix.

We undertake sampling as part of our statutory duty. As such, we have produced a food sampling policy which sets out the Council's overall approach to food sampling and its approach to specific situations such as process monitoring, home authority principle, inspections, complaints, special investigations and national, regional and local co-ordinated programmes. Read our Sampling Policy 11 13 [PDF] (30k)

All samples are analysed either by the Public Analyst (this page opens in a new window) or the Health Protection Agency (this page opens in a new window).

If results received are unsatisfactory and may have a national significance, then we would notify the Food Standards Agency who may decide to issue a Food Alert.

Sampling Programme
We propose to procure 150 food samples per annum, which equates to a ratio of 1.2 samples per 1000 head of population.

Our sampling programme is reviewed and amended annually to reflect national and local priorities. The results below are those of samples taken in accordance with the programme for 01/04/05 - 31/03/06. These will be updated on an annual basis:

Food Types	Satisfactory	Unsatisfactory
Restaurants, Take Aways and Ready? to eat foods	79	14
Ice Cream	5	3
Swabs	26	12
Dairy Products	5	1
Water	1	0
Fish	3	0
Meat & Poultry	2	0

Note: Further sampling is always taken on unsatisfactory results and proprietors given advice on how to improve microbiological standards. Understanding your microbiological results leaflet [PDF] (43k)

Sample results can be used to demostrate to the proprietors of food businesses how pratices and procedures can be improved for example:

• End life testing of products is a pratical way of demonstrating suitable storage times of high risk foods.
• Surface swabbing of food preparation surfaces at premises may help to confirm that?procedures and chemical cleaners are adequate.