Your checklist for hygiene inspections

• Completed, signed & dated food safety management system
• Completed allergen information table
• Adequate hand washing facilities
• A means for drying hands
• A food preparation sink
• A suitably equipped first aid kit
• A probe thermometer
• Fire protective equipment – extinguishers / fire blanket
• Proof that you’ve registered your business with the environmental health department
• A clean, tidy, safe and easily-cleanable workspace that doesn’t provide access to pests or places for bacteria to multiply
• Adequate ventilation
• Adequate refrigeration for storing high risk products
• Appropriate cleaning equipment
• A means for disposing waste
• A means for temperature control & segregation (if transporting)
• Portable hot and cold water of drinking quality
• Good personal hygiene (you and your staff)
• Protective clothing – head coverings are advisable though not compulsory
• Evidence of food segregation i.e. raw and cooked foods
• Evidence of hygiene training (for you and your staff)

And here’s what you can expect from the EHO

• Your EHO should be courteous throughout the inspection
• They must show you identification before they start their inspection
• They must provide feedback and guidance – i.e. outline hazards and suggest corrective action
• They should clearly distinguish between legal requirements and recommended good practice
• They must provide reasons for required actions in writing
• When there’s an apparent breach of law, they must state that law
• They must give you reasonable time to meet statutory requirements, unless there’s an immediate risk to public health
• They should outline procedures for appeals against local authority action
• They must comply with EU Food Safety Directives & Regulations, the Food Safety Act 1990, FSA code of practice, LACORS guidance and advice in relevant food industry guides

How do EHOs judge a food business?

Inspectors work to the guidelines of the food safety code of practice when conducting hygiene inspections. They will judge your business against three criteria: Food Hygiene and Safety Procedures, Structural Requirements and Confidence in Management. Marks are made for non-compliance and added together to calculate a total score. The lower the marks, the higher the overall rating out of 5. To give yourself the best chance of achieving a 5, check out our handy Food Hygiene Rating Scheme guide.

What will the results of an inspection be?

Your inspection will result in a food hygiene rating (scored out of 5) which will appear on the FHRS website. If an EHO deems your food handling policies and procedures to be poor you’ll likely receive a low score and you might be required to make amendments before you can continue to trade.

What hygiene rating should you be aiming for?