EHO Inspection Checklist: 42 Things Inspectors Check

EHO inspections are unannounced. There's no warning call, no chance to prepare at the last minute. The only way to be ready is to be always ready. This 42-point checklist covers everything an Environmental Health Officer will assess during a routine inspection.

Section 1: HACCP Documentation (7 items)

Your HACCP plan is the foundation of your food safety management system. EHOs expect to see a written plan that is specific to your operation.

Written HACCP plan exists — tailored to your kitchen processes, not a generic template
All process steps identified — from delivery through storage, preparation, cooking and service
Hazards identified for each step — biological, chemical, physical and allergenic hazards
Critical Control Points (CCPs) defined — the steps where control is essential to prevent hazards
Critical limits set — e.g., minimum cooking temperature 75°C, fridge max 5°C
HACCP plan reviewed in last 12 months — signed and dated review
Corrective action procedures documented — what staff must do when a CCP limit is breached

Section 2: Allergen Management (6 items)

Allergen management is one of the most scrutinised areas in modern EHO inspections, particularly since Natasha's Law (2021) and the FSA's updated allergen guidance (March 2025).

Allergen matrix up to date — all 14 allergens tracked for every menu item
PPDS labels on all pre-packaged food — with allergens emphasised in the ingredients list
Written allergen information available on request — for non-prepacked foods (FSA March 2025)
Allergen enquiry log in use — recording verbal and written communications with customers
Staff trained on allergen handling — with records to prove it
Allergen cross-contamination controls in place — separate equipment, prep areas or procedures

Section 3: Temperature Records (7 items)

Temperature is the most critical control point in most kitchens. EHOs expect complete, accurate records with no unexplained gaps.

Daily fridge/freezer temperature logs — no gaps, readings within range (fridge 5°C or below, freezer -18°C or below)
Out-of-range readings explained — corrective action documented when temperature was outside limits
Cooking temperature records — core temperatures recorded for all high-risk foods
Minimum cooking temps achieved — 75°C for most foods (check FSA guidelines for whole cuts)
Delivery temperature records — incoming food temperature checked and recorded
Hot/cold holding temperatures — hot holding 63°C or above, cold holding 8°C or below
Probe calibration records — probes calibrated against ice slurry (target 0°C plus or minus 1°C)

Section 4: Staff Training and Hygiene (7 items)

Every food handler must have appropriate training, and the business must be able to prove it on demand.

Level 2 Food Hygiene certificates for all food handlers — in date (typically 3-year validity)
Level 3 for supervisors and managers — in date
Training records available on site — not just in head office
Allergen awareness training records — for all food-handling staff
Personal hygiene policy documented — hand washing, uniform, illness reporting
No ill staff handling food — policy and evidence of enforcement
Food handler health questionnaires — on file for all staff

Section 5: Cleaning and Sanitising (6 items)

A dirty kitchen is an immediate risk and a clear sign of poor management. EHOs will check both the physical state of the kitchen and the systems behind it.

Cleaning schedule in place — what is cleaned, when, how and by whom
Cleaning schedule being followed — records showing completion
Correct cleaning products in use — food-safe sanitisers at correct dilution
Surfaces visibly clean — particularly food contact surfaces
Equipment clean and sanitised — including slicers, probes and storage containers
Colour-coded cleaning equipment — mops, cloths and brushes separated by area

Section 6: Structural and Equipment (5 items)

The physical state of your premises and equipment affects both food safety risk and your EHO rating.

Equipment in good condition — no cracked boards, worn surfaces, broken seals
Floors, walls and ceilings in good repair — easy to clean, no damage that could harbour bacteria
Handwashing facilities stocked — hot water, soap and hand-drying at every sink
Pest control visit within last 3 months — with contractor certificate
No evidence of pests — no droppings, gnawing marks or nesting material

Section 7: Supplier and Delivery Records (4 items)

Under the General Food Regulations 2004, you must be able to trace all food back to its source within 4 hours of an EHO request.

Approved supplier list maintained — with contact details for each supplier
Delivery records complete — date, supplier name, products, quantities
Batch numbers recorded — for traceability in case of food recall
Supplier rejection procedure — documented procedure for refusing substandard deliveries

Section 8: Management Records (6 items)

SFBB daily diary signed — manager sign-off every day, "anything different" field completed
Corrective action log in use — all incidents logged and tracked to resolution
No open critical corrective actions — or documented plan to resolve
Documents library — HACCP, allergen policy, risk assessments, training certificates
Date labelling in use — all prepared food labelled with use-by date and storage instructions
Pest control log — full history of contractor visits and findings

How to Use This Checklist

Run through this checklist monthly, not just before you expect an inspection. The businesses that consistently score 5 stars are the ones where compliance is the daily routine — not a response to an inspection notice.

Where you find gaps, raise a corrective action and track it to resolution. The corrective action itself demonstrates good management — EHOs want to see that you identify problems and fix them, not that you're perfect.

Digital record-keeping makes it significantly easier to maintain compliance. When everything is logged in real time — cooking temps, fridge readings, corrective actions, training records — you always have complete, timestamped records ready for inspection.