The Food Safety (Fishery Products and Live Shellfish) (Hygiene) Regulations 1998

5.—(1) A food authority shall inspect establishments at regular intervals and those inspections shall include, in particular, checks—

(a) to determine whether the approval conditions are still being complied with;

(b) on the cleanliness of the premises, facilities, equipment and on staff hygiene;

(c) to determine whether the live shellfish are handled and treated correctly;

(d) on the correct application and functioning of purification or conditioning systems;

(e) on the ledger books referred to in paragraph 12 of Section III of Chapter IV;

(f) on the correct use of healthmarks.

(2) The checks referred to in paragraph (1) above may include the taking of samples for laboratory tests.

(3) The results of such tests must be notified to the persons responsible for the establishments.