Preparing for an EHO Inspection
This checklist sets out all the things you need to consider and have in place in order to achieve the perfect 5 out of 5 food hygiene rating (FHR) when the EHO comes calling.
MaintainX
07/23/2022
Preparing for an EHO Inspection
This checklist sets out all the things you need to consider and have in place in order to achieve the perfect 5 out of 5 food hygiene rating (FHR) when the EHO comes calling.
Food Safety Management & Paperwork
Do you have a food safety system in place (HACCP/SFBB)?
Is everything up to date?
Are all foods that you prepare covered?
Is everything organized and easily available?
Are records honest and accurate?
Are you recording corrective actions?
Have you considered online food safety management?
Do you use food probes and keep them clean and calibrated?
Are staff fully trained?
Structure and Cleaning
Do you have a cleaning schedule?
Are staff Instructed and trained in the use of cleaning chemicals and cleaning standards?
Do disinfection products meet BS EN 1276 or BS EN 13697
Do all staff know follow the contact time for disinfectants and sanitizer?
Are chemicals correctly labelled and stored away from food?
Do you regularly clean behind equipment?
Do you carry out planned preventative maintenance?
Does the layout keep clean and unclean tasks and materials apart?
Cross Contamination Controls
Are high-risk ready to eat foods and raw foods separated?
Do you have color coded boards?
Do you wash salad, vegetables & fruit (including bar fruit)?
Do you have disposable cloths/blue paper towels?
Temperature Control
Do you use food probes and keep them clean and calibrated?
Do you cook and hold food at the correct temperature?
Fridges - below 5 °C, legal below 8°C
Freezers – below -18°C
Cook/reheat - > 75°C (82 °C in Scotland)
Hot hold - >63 °C
Cool rapidly - 55°C to 20°C within 2 hours and refrigerate ASAP.
Avoid danger zone – 8°C -63°C.
Do you thaw high risk foods in the refrigerator?
Personal Hygiene
Do you have separate wash hand basins for hand washing?
Is there anti-bacterial liquid soap,
Are staff washing their hands effectively?
Do workers change into clean protective clothing before work?
Do you have a first aid kit with blue waterproof plasters?
Do staff keep their hair back and/or wear a hair net or hat?
Do you keep staff sickness records and follow the 48-hour rule for exclusion where required?
Do you use return to work forms?
Do you have health Screening prior to starting work?
Allergen Controls
Do you have supplier approval procedures?
Do you have an up-to-date allergen matrix?
Are staff trained in your allergy procedures?
Have you identified any Prepacked for Direct Sale (PPDS) foods for October 2021?
Record Keeping
Do you record fridge/freezer temperatures?
Do you keep records at CCP’s?
Do you have food due diligence if required?
Do you do internal Audits/ inspections?
Pest Control
Do you check your premises regularly for pests?
Do you have a pest control contract in place?
Do you have fly screens on open windows and doors?
Do you have good housekeeping and tidy areas?
Do you regularly remove food waste?
Are external bin areas clean and tidy with lids on bins?
Storage
Do you have dry, clean, and tidy storage areas?
Are foods labelled?
Do you have a good stock rotation procedure?
Are goods clear of wall and off floor?
Are allergen ingredients stored in sealed containers?
Are foods covered?
Source: MaintainX (Community Member)