Daily reports are produced by each inspector and send to the central office for follow-up and for statistical recording. The planning of the inspectors' work takes into account the size of the establishments, the nature and perishability of the foodstuffs, and the infraction records. The number of inspectors, however, is far below the needs of rapidly growing and large consuming city like Doha, and the planning suffers from a relatively low inspection frequency rate. Most of Municipality inspectors have received large training in food inspection techniques and their knowledge of sampling procedures. They also need a special training course to improve their technical skills.
Inspection usually takes place without prior notice.
This is to make sure that the legislation is complied with. The inspection officers are usually received in quite a positive spirit by the manufacturer, owing to their great knowledge and advise on production and hygiene. An inspection includes control of hygiene conditions, refrigerating facilities, labeling of packed foodstuffs, use of food additives, ingredients, etc. during production, storage of foodstuffs, from raw materials to the finished product. Further more, the inspection officer regularly takes samples for analysis. The Food Control Division offers advice to the manufacturer so that production and storage can take place correctly and smoothly.