I am interested in finding out peoples experience of having a food hygiene inspection from your local EHO/hygiene inspector.
Had a couple in my time and everything was fine. Usually inspectors are unobtrusive and discreet. They will always find something wrong though.
Huge change over the last few years they have gone from we are out to get you to let us help and advise you.
However, in that time the qualifications of the 'inspector' have been greatly reduced.
Nowadays you will get a minimally qualified contractor, usually bought in to hit targets, or a minimally qualified Technical Officer.
what do you think of the feedback and letter/reports that you have received, useful? jargon? uselss?
Mainly jargon, but I agree with boredsurfing the attitude has changed.
I would like to campaign for improvements. If the attitude has changed, is this for the better in that businessses are getting what they need from an inspection, such as advice to comply or is that not the case? What is it that businesses would benefit from? more +ve feedback rather than a list of "non compliances"? ???