How often are low-risk food premises inspected according to the established guidelines?

Low-risk food premises, such as those that handle pre-packaged foods or have minimal food handling and preparation, are typically subjected to inspections once a year according to established guidelines. This frequency aligns with the potential risk associated with these operations, which is lower compared to high-risk food premises that handle raw or perishable foods and require more frequent scrutiny to ensure food safety standards are consistently met. Maintaining a once-a-year inspection schedule allows public health authorities to efficiently manage resources while still ensuring compliance with food safety regulations in lower-risk environments.