What type of food premises receives inspections three times a year?

High-risk food premises are required to receive inspections three times a year. This category includes establishments that handle potentially hazardous food items, which can support the growth of harmful bacteria if not managed correctly. The frequency of inspections for high-risk premises is designed to ensure that stringent food safety standards are upheld, minimizing the risk of foodborne illnesses.

These inspections focus on critical control points such as cooking temperatures, proper food storage, and sanitation practices. Facilities classified as medium and low risk generally experience fewer inspections due to their less hazardous nature regarding food safety. Seasonal risk establishments, which operate only during certain times of the year, may have different inspection schedules based on their operational timeline. Therefore, the requirement for high-risk premises to be inspected three times annually is crucial for maintaining public health and ensuring safe food handling practices.