7/21/2019 uitm: laporan pemeriksaan premis makanan/inspection of food premise

INTRODUCTION

Inspection of food premises is carried out to ensure that food

premises which operate comply with hygiene standards outlined by
Ministry of Health Malaysia. Field of public health especially the Food
Safety and Quality Unit is an organization under the Ministry of 
Health that functions to control the quality and safety of food.
 herefore! these organizations indirectly responsible to ensure food
sold is safe towards the better community health. Inspection of food
premises is one of the acti"ities under the Food Safety and Quality.
 herefore! inspection of food premises is one of the duties of 
#ssistant Health $n"ironmental Health under the Food Safety and
Quality Unit in Seberang %erai engah &istrict Health '(ce.

)Food premises) means premises used for or in connection

with the preparation! preser"ation! pac*aging! storage! con"eyance!
distribution or sale of any food! or the relabeling! reprocessing or
reconditioning of any food. here are four categories of classi+cation
of food premises under ,egulation - of the Food Hygiene
,egulations //0 which category I! category II! category III and
category I1. Food premises 2ategory I represents all food premises

in"ol"ed in food manufacturing. Food premises that are in"ol"ed in

catering or large3scale food catering is food premises 2ategory II.
4hereas! food premises 2ategory III are all premises in"ol"ed in the
preparation! processing! storage and ser"ing of food for sale such as
restaurants! food stalls! *ios*s! canteens and haw*ers. Finally!
2ategory I1 represents all "ehicles which were used as premises
that sell food ready to eat.

http://slidepdf.com/reader/full/uitm-laporan-pemeriksaan-premis-makananinspection-of-food-premise 1/21
7/21/2019 uitm: laporan pemeriksaan premis makanan/inspection of food premise

Inspection of food premises is accomplished using method of 

obser"ation in certain aspects which are recognized by the Ministry
of Health such as process control! food handlers! sanitation
buildings! facilities are drainage and piping! food waste
management! sanitation facilities! pest control! water supply source!
equipment and tools used! and others. Inspection of food premises
is intended to ensure that food handlers are in good health and food
premises are clean and safe for wor*ers and the public. It also see*s
to ta*e action against entrepreneurs of food premises that breach

against prede+ned rules.  he food premises inspection is also to

e"aluate the situation of the premises in terms of comfort of 
wor*place! safety and health of wor*ers and consumers. he
inspection procedures of food premises should be emphasized to
ma*e an e6ecti"e assessment.

http://slidepdf.com/reader/full/uitm-laporan-pemeriksaan-premis-makananinspection-of-food-premise 2/21
7/21/2019 uitm: laporan pemeriksaan premis makanan/inspection of food premise

OBJECTIVES

General Objective

 he inspection of food premises is intended to protect the public

against dangerous in terms of health and fraud in the preparation!
sale and use of food so that the incidence and pre"alence of food
and water borne diseases such as food poisoning! dysentery!

cholera and typhoid fe"er can be are reduced.

Specifc Objectives

5. o implement the enforcement under the Food #ct 507-! the

Food ,egulations 5078 and the Food Hygiene ,egulations
//0 to ensuring that pro"isions are complied with.
. o ensure e"ery food handler gets in9ection of typhoid "accine!
attend food handling courses and has a le"el of good health
and hygiene.
-. o pro"ide health education to food handlers and food
premises operators related to the interests of food premises
management that comply with the Food Hygiene 2ode as well

to ensure the safety of food sold.

http://slidepdf.com/reader/full/uitm-laporan-pemeriksaan-premis-makananinspection-of-food-premise 3/21
7/21/2019 uitm: laporan pemeriksaan premis makanan/inspection of food premise

METHODOOG! 

'n uesday! -/th :une /58! a food premise inspections ha"e been

carried out from 55.// am until 5.// pm. he inspection of food
premises has been carried out at a restaurant I;ora Hotel in -/0<!
 :alan =aru! =andar %erai :aya! 5-<// %erai! %enang. hat restaurant
is food premises where food is prepared! processed! stored! and
made a"ailable for sale. ype of inspection was %remises 2lean
operation. his acti"ity was carried out by members of the Food
Safety and Quality Unit from Seberang %erai engah &istrict Health
'(ce including >oldip >amar a?l 2hand Singh! @ur Muhammad =in
Aainal #bidin $*man and eoh =oon How who is an #ssistant
$n"ironmental Health '(cer. #ll of the trainers of #ssistant
$n"ironmental Health '(cer from Uni"ersiti e*nologi M#,# BUiMC
including @ur @adiah @abilah =inti :ainuddin! @urul #ti*ah =inti
Mohamed Sulaiman! @or Sha+rah =inti Mat Salleh! #zieraini =inti
#nuar dan Farah @urawalin =inti 'thman also 9oined the inspection
of food premise that ha"e been conducted.

http://slidepdf.com/reader/full/uitm-laporan-pemeriksaan-premis-makananinspection-of-food-premise 4/21
7/21/2019 uitm: laporan pemeriksaan premis makanan/inspection of food premise

=efore we went to the food premises! we were briefed by

#$H' U0 eoh =oon How about inspections of food premises and
learn about the procedures for the inspection of food premises in
accordance with established procedures BSee #ppendi; C. ype of 
food premises inspections that should be chec*ed must be identi+ed
either routine! complaints! follow up etc. hen we ha"e pro"ided the
form and all the necessary equipment to undergo inspections of 
food premises in accordance with the chec*list of equipment BSee
#ppendi; -C. In addition! ensure that the card is carried by an

authorized o(cer who carrying out the inspection of premises. his

was necessary because to a"oid problems that may arise during an
inspection because this matter in"ol"es legal procedures. 'nce all
the equipment for inspection has been pro"ided! we went to the
premises with o(ce "an that has been pro"ided.

#fter arri"ing at the food premises! #$H' @ur Muhammad

$*man =in Aainal #bidin and #$H' eoh =oon How went to see the
restaurant hotel manager to introduce themsel"es and e;plain the
purpose of coming is to conduct the food premise inspection. he
authorized card is also shown as proof has the power to enter and
inspect the premises.  hen we ha"e conducted an e;amination and
e"aluation of the restaurant is based on the form >>M3%%>M3?/0 of 
Form of Food %remises $"aluation of ,is*3=ased BSee #ppendi; DC.
%ictures ha"e been ta*en when problems and wea*ness were found
in the premises BSee #ppendi; 5C. #dministrati"e data on premise
were also ta*en such as name of the premises owner! premises
address! business registration number! the registration number of 
the M'H! the number of employees! business hours and so on. In
addition! health screening of food handlers also has been carried out

http://slidepdf.com/reader/full/uitm-laporan-pemeriksaan-premis-makananinspection-of-food-premise 5/21
7/21/2019 uitm: laporan pemeriksaan premis makanan/inspection of food premise

by chec*ed the card of "accines typhoid! certi+cate of food handler

training and the hygiene practice of food handlers.

#fter carrying out the inspection and identify the problems

and wea*nesses in the premises! the notice of 2leaning
Instructions ? 2orrecti"e #ctions issued by using the form >>M3%%>M3
# ? /0. 2orrecti"e actions must be carried out as instructed in the
stipulated time period of 5D days from the date of inspection. hen!
the notice shall be signed by the #uthorized '(cer and the
restaurant manager. # duplicate copy of the notice handed o"er to
the manager of the restaurant for reference. @e;t! ad"ice and health
education is gi"en to the respecti"e restaurant manager and food
handlers to ensure that the premises are *ept clean and the food
ser"ed is safe to eat.

#fter completion of the inspection! we are return to the o(ce.

In the o(ce! the inspection data recorded in the return of >MM5/5
namely Inspection #cti"ity ,eport and 2losure of Food %remise. #ll
the details of the information entered in detail into the premises
return. In addition! the inspection form *ept on +le for manual
records o(ce. ,ecords are stored according to the class or category
of premises! local area! district! or "illage. #ll of this wor* is assisted
by the #ssistant of %ublic Health. Finally! return will be sent to =>MM
the %enang State Health &epartment B:>@ %enangC.

RESUTS

Inspection are made on that premises is carried out by using the

obser"ation method in certain aspects such as process control!

building cleanliness! food handlers! plumbing and drainage

facilities! sanitary facilities! waste and solid waste management!

<

http://slidepdf.com/reader/full/uitm-laporan-pemeriksaan-premis-makananinspection-of-food-premise 6/21
7/21/2019 uitm: laporan pemeriksaan premis makanan/inspection of food premise

pest control! sanitation of tools and instruments used! water supply

source and so on. #spects of food handlers were also ta*en into
account by chec*ing the card of "accines typhoid and food handler

training certi+cate. #spect of hygiene of food handler and protecti"e

clothing e"ery food handler also be e;amined such as the use of 
aprons! hats! and shoes.

=ased on the inspection that was carried out on the

restaurant! there are se"eral problems that ha"e been identi+ed

which are the Eoors are not in good condition because damaged
pipes are not repaired causing water to Eow onto the Eoor. In
addition! there is a problem with drainage facilities where there are
food waste that goes into the drain. Finally! the foods ingredients
used for coo*ing are not labeled.

Inspection of food handlers that ha"e been conducted found

that all food handlers who wor* in that restaurant is getting
"accinated against typhoid and attend training courses of food
handling. Meanwhile! the hygiene and personal protecti"e clothing
e"ery food handler is also in good condition due to practice wearing
of aprons! hats! and shoes co"ered.

#fter inspection! the calculation for results of the inspection

are calculated based on demerit mar*ed on the form BSee #ppendi;
DC! which is a 8 demerit points and the actual number of demerit
points is D.<. otal score of demerit points for the restaurant! store

http://slidepdf.com/reader/full/uitm-laporan-pemeriksaan-premis-makananinspection-of-food-premise 7/21
7/21/2019 uitm: laporan pemeriksaan premis makanan/inspection of food premise

and haw*er is 7 demerit points. herefore! the mar* obtained by a

restaurant I;ora Hotel is 08.D.

 he calculation of mar* is as followG

&emerit points 8

 he number of demerit  8?7 ; 5//  D.<

 otal mar*s  5//  D.<  08.DJ

DISCUSSION

http://slidepdf.com/reader/full/uitm-laporan-pemeriksaan-premis-makananinspection-of-food-premise 8/21
7/21/2019 uitm: laporan pemeriksaan premis makanan/inspection of food premise

Food premises that are dirty +lled with garbage and using of 
unsanitary equipment was the cause of microorganisms breeding.
Unsanitary food premises can cause the breeding of coc*roaches!
Eies and rats. Food prepared in those dirty circumstances was the
cause of the occurrence of food poisoning and food3borne diseases
such as cholera and typhoid fe"er. herefore! inspection of food
premises conducted to protect consumers from the ris* of food
poisoning and con"eys information to the owner of food premises
and food handler in order to impro"e the hygiene of food premise.

=ased on the results of inspections of I;ora Hotel restaurant!

there are se"eral problems that ha"e been identi+ed which can
cause "arious negati"e e6ects. Slippery Eoor in the *itchen can
cause an accident. #dditionally! food waste that goes into the drain
can cause the drain clogged and water cannot Eow smoothly. Finally!
food ingredients for coo*ing that are not labeled may cause process
of wor* can not wor* smoothly. Mar*s ratings gi"en to the
restaurant was of 08.DJ. So the premise is still allowed to operate
as usual due comply with the standard percentage for a restaurant
for continuous operation of o"er <8J.

#lthough the rating mar* of restaurant is reached the

standard for a restaurant to continue operation but the percentage
should be increased so that the restaurant can operate more
e(ciently. %oor management of aspect of safety and quality that

can endanger safety and health should be concerns and impro"ed if 
wants a business to continues to progress.

http://slidepdf.com/reader/full/uitm-laporan-pemeriksaan-premis-makananinspection-of-food-premise 9/21
7/21/2019 uitm: laporan pemeriksaan premis makanan/inspection of food premise

RECOMMEND"TIONS

Inspection food premises is one of the measures of control and

monitoring by the Ministry of Health under the Food Safety and
Quality Unit on food handlers! quality of food produced and
cleanliness of food premises. If inspection of the premises carried
out re"ealed a premise that does not comply with certain aspects of 
that "otes! then the cleaning instructions issued. @otice of cleaning
directions is gi"en after carrying out the inspection of food premises.
2leaning instructions are gi"en to ensure that the owners of the
premises carrying out the correcti"e action within the time period
speci+ed.

# correcti"e action that must be carried out by the restaurant

manager is to ma*e sure food wastes are not discharged into the
drains to pre"ent the drain from clogged and smelly. @e;t! the
bro*en pipe in the *itchen is repaired as soon as possible so that the
Eoor is always in a clean condition and not slippery. Kastly! the

entire food ingredient for coo*ing is labeled so that the wor*

processes run more smoothly.

Inspection of food premises is important to impro"e the

understanding of proper food handling to entrepreneurs! managers
and food handlers through health education gi"en while running the

5/

http://slidepdf.com/reader/full/uitm-laporan-pemeriksaan-premis-makananinspection-of-food-premise 10/21
7/21/2019 uitm: laporan pemeriksaan premis makanan/inspection of food premise

inspection. It also aims to ensure that food premises are always in a

state of cleanliness in all aspects of sanitary of food premises. In
addition! inspection of food premises is important so that the owner

of the premises and the food is always adhere to meet the

standards set by the ministry to pre"ent the occurrence of food
poisoning and pre"ent the spread of health problems arising from
food.

CONCUSIONS

In terms of inspections carried out! "arious wea*nesses and

problems ha"e been identi+ed in terms of the importance and the
impact on food safety and quality. herefore! it is important that
food premises inspection carried out to ensure that food premises
that operate always obser"e and comply with the standards set by
the enforcement of rele"ant laws such as the Food #ct 507- and
Food ,egulations 5078 and the Food Hygiene ,egulations //0.

In addition! the health e;amination conducted on food

handlers is also important to ensure that the food pro"ided is safe

and free of contaminants which can cause illnesses li*e dysentery!

typhoid fe"er! cholera and food poisoning. Indirectly! it can also
reduce cases of food poisoning and food and water borne disease. In
addition! through health education pro"ided is to enhance the
understanding of food handling for hand handler and to ensure that
the food made is does not pose any problem to health.

55

http://slidepdf.com/reader/full/uitm-laporan-pemeriksaan-premis-makananinspection-of-food-premise 11/21
7/21/2019 uitm: laporan pemeriksaan premis makanan/inspection of food premise

 hese inspections are also carried out to ensure the

cleanliness of food premises are operating within an optimal
hygiene. For food premises that are dirty or unclean! the premises

are not allowed to operate until the premise is cleaned properly. #n

unhygienic food premises and not up to standard mar*s allocated
can be closed under the Food #ct 507- of Section 55. #cti"ities
premise inspection should be carried out as often as possible so that
the operators of food premises are always sensiti"e to the sanitary
of their premises because it in"ol"es the health and safety of the
public. In conclusion! the whole of food premises inspection that has
been conducted is achie"e the desired ob9ecti"es.

RE#ERENCES

Fail Meja Unit Keselamatan dan Kualiti Makanan. Bn.d.C. =u*it

Merta9amG %e9abat >esihatan &aerah Seberang %erai engah.

=ahagian >awalan Mutu Ma*anan. B5000C. Manual Prosedur Kerja:

Kawalan Mutu Makanan. >uala KumpurG >ementerian
>esihatan Malaysia.

=ahagian %ematuhan &an %embangunan Industri %rogram

>eselamatan &an >ualiti Ma*anan. B5000C. Manual Prosedur 
Kerja: Kawalan Mutu Makanan. >uala KumpurG >ementerian
>esihatan Malaysia.

Mohd Sya+* =in Mahati! B/5DC Prosedur Pemeriksaan Premis,

Penutupan Premis Tak Suci Dan Ingkar Perintah Penutupan.
>ota inggiG %e9abat >esihatan >ota inggi.

 kti!iti penda"taran premis makanan. Bn.d.C. ,etrie"ed :uly D! /58!

from %ortal ,asmi &aerah =atu La9ahG

5

http://slidepdf.com/reader/full/uitm-laporan-pemeriksaan-premis-makananinspection-of-food-premise 12/21
7/21/2019 uitm: laporan pemeriksaan premis makanan/inspection of food premise

http://slidepdf.com/reader/full/uitm-laporan-pemeriksaan-premis-makananinspection-of-food-premise 13/21
7/21/2019 uitm: laporan pemeriksaan premis makanan/inspection of food premise

&iagram 5G he food ingredients for coo*ing that is stored did not
label.

&iagram G he Eoor in *itchen is slippery.

#%%$@&I 

5D

http://slidepdf.com/reader/full/uitm-laporan-pemeriksaan-premis-makananinspection-of-food-premise 14/21
7/21/2019 uitm: laporan pemeriksaan premis makanan/inspection of food premise

NO. RUJUKAN PROSEDUR : SOP-PKKM-PPI-01-12

PROSEDUR PEMERIKSAAN PREMIS MAKANAN

PROSES KERJA

Anggota Proe!Tin"a#an Do#$%en

Terlibat &er#aitan
PPKP 1. Semak daftar premis makanan mengikut oSim omestik
kategori premis

2. Asingkan premis mengikut tahap risiko #anual

Pemeriksaan
Premis
3. Kenalpasti premis yang akan diperiksa:- *erdasarkan
i) Premis baru +isiko
ii) ari aduan
iii) Susulan

!. Sedia peralatan pemeriksaan premis Senarai Semak

mengikut senarai semak Peralatan
,ampiran 
". #en$alankan pemeriksaan premis

a. Kenalkan diri dan pembantu ,ampiran 

%tun$ukkan Kad Perakuan Kuasa) ,ampiran 

dan terangkan
kepada pemiliktu$uan kedatangan
atau &akil yang ,ampiran 
telah dikenalpasti

b. 'alankan pemeriksaan dan buat

penilaian ke atas premis makanan
dengan disaksikan bersama oleh
pemilik atau &akil di premis
makanan berdasarkan format
pemeriksaan premis

- Ambil gambar berdasarkan

kelemahan yang ditemui

- Ambil sampel makanan( $ika perlu+u$uk Prosedur

pensampelan
- Ambil sampel persekitaran( $ika makanan : S/P-
perlu PKK#-PP0-3-
12

58

http://slidepdf.com/reader/full/uitm-laporan-pemeriksaan-premis-makananinspection-of-food-premise 15/21
7/21/2019 uitm: laporan pemeriksaan premis makanan/inspection of food premise

Anggota Proe!Tin"a#an Do#$%en

Terlibat &er#aitan
PPKP . Sediakan laporan pemeriksaan premis
dan serahkan kepada tuan punya premis

- antar sampel untuk dianalisa bila perlu

- antar sampel persekitaran bila perlu
- antar filem untuk diproses
- Simpan bahagian sampel bila perlu di
tempat selamat.

4. Sediakan laporan pemeriksaan premis

mengikut $enis pemeriksaan

%i) ,aporan pemeriksaan premis

berdasarkan aduan hendaklah
disediakan dalam tempoh 4 hari

%ii) Pemeriksaan premis berdasarkan

tindakan Penguatkuasaan di ba&ah
Seksyen 1 5 Seksyen 11 Akta
#akanan 1673( PKP8KPPKP8PPKPK
atau Pega&ai iberi Kuasa perlu
menyediakan laporan tersebut dengan
serta-merta

PK8P9#8PKP 7. Semak laporan dan tentukan tindakan Prosedur

8 yang akan diambil Penutupan
KPPKP8PPKPK Premis
• 'ika pemeriksaan premis dibuat #akanan 9idak
berdasarkan aduan( serahkan Su;i :
sesalinan laporan kepada pengadu(  S/P-PKK#-
 $ika perlu PP0-2-12
.
• 'ika pemeriksaan premis tidak
memuaskan serahkan laporan
pemeriksaan beserta dokumen yang
berkaitan kepada pega&ai penyiasat
untuk tindakan selan$utnya dan

• 'ika premis tersebut perlu ditutup( +u$uk Prosedur

laksanakan proses penutupan. Penutupan
Premis dan
ngkar Perintah
S/P- PKK#-
PP0-2-12

5<

http://slidepdf.com/reader/full/uitm-laporan-pemeriksaan-premis-makananinspection-of-food-premise 16/21
7/21/2019 uitm: laporan pemeriksaan premis makanan/inspection of food premise

Anggota Proe!Tin"a#an Do#$%en

Terlibat &er#aitan
PPKP 6. #asukkan laporan ke dalam Sistem Sistem oS0#
oSim omestik dan daftar premis ke omestik
dalam sistem oSim omestik $ika premis
tersebut belum didaftar.

PPKP 1. Sediakan reten seperti yang dikehendaki #aklumat asas

mengikut tempoh masa yang ditetapkan pengendali
dan serahkan kepada P9# untuk makanan
semakan. K## 21( K##
21"( K## 26(
K## 211A
P9# 11. *uat analisis data dan penilaian akti<iti
pemeriksaan premis makanan untuk
dikemukakan kepada *KK# =egeri.

PPKP 12. Kemaskini laporan dan hantar ke *KK# Sistem oS0#

=egeri. omestik

5

http://slidepdf.com/reader/full/uitm-laporan-pemeriksaan-premis-makananinspection-of-food-premise 17/21
7/21/2019 uitm: laporan pemeriksaan premis makanan/inspection of food premise

 
NO. RUJUKAN PROSEDUR : SOP-PKKM-PPI-01-12

PROSEDUR PEMERIKSAAN PREMIS MAKANAN

'ARTA A(IR PROSES PEMERIKSAAN PREMIS MAKANAN

M$la

Semak daftar premis makanan

 Asingkan premis mengikut tahap risiko

Kenalpasti Premis >ntuk iperiksa

 Asingkan premis ke dalam pelan

emeriksaan

Sediakan Peralatan %ikut senarai

semak

'alankan pemeriksaan

#emperkenalkan diri dan pembantu

tun$uk kad perakuan kuasa dan tu$uan

apatkan maklumat

*uat pemeriksaan kenalpasti kesalahan8

aduan

 Ambil gambar yang menun$ukkan

keadaan tidak bersih dan su;i(

0sikan borang penilaian premis

,akukan pensampelan makanan atau

en<ironmen $ika perlu.

 
&

&

57

http://slidepdf.com/reader/full/uitm-laporan-pemeriksaan-premis-makananinspection-of-food-premise 18/21
7/21/2019 uitm: laporan pemeriksaan premis makanan/inspection of food premise

'ika sampel diambil( ikut prosedur

pensampelan

'ika gambar diambil( hantar filem untuk

diproses

Sediakan laporan termasuk laporan

analisa dan gambar( $ika ada.

Serahkan laporan kepada P9#8PKP

untuk semakan

Serahkan laporan kepada pengadu % $ika

perlu )

Serahkan laporan dan 0 kepada

Pega&ai Penyiasat $ika pemeriksaan
memerlukan siasatan

+ekod dan simpan eksibit di tempat

selamat( $ika ada

#asukkan laporan
fail baru $ika premiske dalam
baru danfail % buka
daftar ke
dalam sistem oSim omestik

Sediakan +eten

Ta%at

50

http://slidepdf.com/reader/full/uitm-laporan-pemeriksaan-premis-makananinspection-of-food-premise 19/21
7/21/2019 uitm: laporan pemeriksaan premis makanan/inspection of food premise

#%%$@&I -

NO. RUJUKAN PROSEDUR : SOP-PKKM-PPI-01-12

PROSEDUR PEMERIKSAAN PREMIS MAKANAN

SENARAI SEMAK PERA(ATAN UNTUK

 PEMERIKSAAN PREMIS MAKANAN

&il. Jeni Peralatan A"a Tia"a

1 Kad Perakuan Kuasa
2 *eg yang mengandungi:
2.1 ,ampu suluh
2.3 0nfra red ? Probe 9hermometer 
2.! Kamera
2." ilem
2. ormat pemeriksaan premis %;arboni@ed)
2.4 ,aporan Pemeriksaan Premis  ,ampiran
1%a)
2.7 9ali ukur  
2.6 ,ampu >ltra Biolet
2.1 hlorine 9est Kit
2.11 Kertas Karbon
2.12 ,uC #eter  
2.13 ouble Side tape
2.1! Dunting
2.1" *eg
2.1 *ateri
2.14 Stapler  
2.17 Pen
2.16 lip *oard
2.2 Kertas karbon
2.21 Kit Pensampelan

isemak oleh:

9andatangan : EEEEEEEEEEEEEEEEEEEEEEEEEE 9arikh :EEEEEEEEEEEEEE 

=ama : EEEEEEEEEEEEEEEEEEEEEEEEEE  
'a&atan   : ____________________________ 

/

http://slidepdf.com/reader/full/uitm-laporan-pemeriksaan-premis-makananinspection-of-food-premise 20/21
7/21/2019 uitm: laporan pemeriksaan premis makanan/inspection of food premise

#%%$@&I D

5

http://slidepdf.com/reader/full/uitm-laporan-pemeriksaan-premis-makananinspection-of-food-premise 21/21