A best before date is a guide provided by the manufacturer to suggest a date after which the quality of the food can not be guaranteed.

A use-by date is a date by which time the food MUST be consumed.

It is not illegal for a shop to sell food past it's best before date unless it is found to be unfit. It is illegal to sell food past it's use by date, or to use such food as ingredients in a catering premise.

Most insects found in dry produce are harmless. They usually live in, or under the packaging or labels. Once in your store cupboards they will rapidly spread from one pack to another. For this reason it is virtually impossible for officers to link the infestation to one particular product. Advice on how to effectively clean after an infestation of "psocids" can be obtained from the Food Safety section. If you suspect that the insects are cockroaches then you should contact this department immediately.

High risk foods (ie those foods that are ready to eat without further cooking) should be stored in a refrigerator below 8°C. Ideally a domestic refrigerator will have a thermometer (available at low cost from most supermarkets) which identifies easily the ideal temperatures (1-5°C). Remember to always store raw meats below cooked/ready to eat foods.

If you have a problem with an item of food you can report it to the Food Safety section and an Officer will investigate the complaint. You will have to pass the food item and the packaging over to the Officer. The section's prime concern is to ensure that there is not a recurring problem, however in some circumstances legal proceeding may follow from the investigation, at which you would be required as a witness. In any instance we can not guarantee a replacement or compensation from the manufacturers. Alternatively you may wish to complain to the retailer who will be able to investigate on your behalf, in these instances you would be advised not to hand over the complaint until you have been contacted by the manufacturers or the importers.

If you have any concerns about your health you should contact your GP, or NHS direct on 0845 4647. This is especially important for children, the elderly and pregnant women.

You should contact this department who will arrange for a faecal sample to be taken and analysed. They will also ask you a number of questions relating to other foods you may have eaten, places visited and your symptoms. Where appropriate, an officer will visit any suspected premises to carry out an inspection or take food samples for analysis. Leaflets giving information about food poisoning and how to prevent it are available from the Food Safety section. Further information is also available on the FSA web site or the Foodlink web site.

Remember; it is rarely the last thing that you ate that made you ill. Incubation times can vary widely from a few hours to 10 days.

Food poisoning can often be caused due to bad practices at BBQs. The FSA have produced a leaflet giving advice about this issue. Copies are available from the Food Safety section or from either the FSA or Foodlink websites.

A pack of information is available from the Food Safety section relating to new food business. You will need to complete a registration form and return it at least 28 days prior to opening. Officers from this department are available to give advice at the planning stage of any new food business as it is easier to ensure that the premises is suitable at this stage than after any refurbishment works have begun.

All staff that work in any food premises have to be trained in food hygiene practices sufficiently to carry out their job safely. This usually means obtaining a basic level food hygiene qualification. Some larger organisations will provide this training in house.

The Food Standards Agency(FSA) issues national guidance on the frequency of food inspections. They may range from 6 months to every 2 years depending on the risks associated with the type of food handled and the scale of the business. This authority inspects it's registered food premises inline with the FSA guidance. ) For very low risk premises, the inspection may take the form of a questionnaire.

The FSA requires all councils to have a policy statement on food sampling. We also have an annual plan of the number of samples we aim to take, this changes each year in relation to the types of businesses in the district and any topical problem areas.

No. Butchers shop licensing was withdrawn across the UK from the end of 2005. From 1st January 2006, all retail butchers are subject to the new EC hygiene regulations that apply to all other retail and catering premises. Some butchers establishments however may require special approval for certain activities. For more information, Contact Us

In extreme cases, where there is an imminent risk to health Environmental Health officers can serve an Hygiene Emergency Prohibition Notice to prohibit the use of a premise or a practice or even equipment. Any closure of this nature is immediate but must be confirmed by a magistrate's court at a later date.

If you want to make a complaint of this nature you must contact the Food Safety section and give full details to an officer who will in most cases visit the premises to investigate if there are any contraventions of legislation.